Pumpkin Spice Pecan Cookie Cups Recipe

These Pumpkin Spice Pecan Cookie Cups are an easy fall dessert made with refrigerated sugar-cookie dough, finely chopped pecans, pumpkin pie spice, and a creamy pumpkin filling. The recipe yields approximately 24 mini cookie cups and takes about 20–25 minutes to prepare, 18–22 minutes to bake, and 15–20 minutes to cool.

Each bite delivers a crisp-tender, buttery cookie edge with toasted pecan crunch and a softly set pumpkin center. They are small enough for a holiday cookie tray yet special enough for Thanksgiving dessert, especially when finished with whipped cream and an extra sprinkle of spice.

Why You’ll Love This Recipe

These cookie cups bring together the best parts of a holiday cookie and a miniature pumpkin pie. The refrigerated dough keeps the preparation wonderfully practical, while pecans and pumpkin pie spice make the finished dessert taste carefully planned rather than rushed.

The texture is especially appealing. The cookie shell becomes lightly golden around the edges, the pecans add a pleasant toasted crunch, and the pumpkin filling stays soft and custardy in the center.

Because they are baked in a mini-muffin pan, the portions are naturally party-friendly. Arrange them on a platter for Thanksgiving, a fall potluck, a bake sale, or an afternoon coffee gathering.

If you enjoy building a seasonal dessert table, our shortcut pumpkin pie is another comforting option that pairs beautifully with these bite-sized treats.

Ingredients You’ll Need

The cookie base starts with one 16.5-ounce roll of refrigerated sugar-cookie dough. Look for dough that can be divided and rolled easily, and keep it chilled until you are ready to shape the cups.

• Cookie dough: One 16.5-ounce roll forms the 24 shells.
• Pecans: One-half cup finely chopped pecans adds nutty flavor and texture.
• Pumpkin pie spice: One teaspoon seasons the dough coating, and another one-half teaspoon flavors the filling.
• Pumpkin puree: Use one-half cup canned pumpkin puree, not pumpkin-pie filling.
• Sweetness and richness: One-quarter cup packed light brown sugar and one large egg create a smooth, gently sweet filling.
• Finishing flavors: One-half teaspoon vanilla extract and one-quarter teaspoon salt sharpen the pumpkin mixture.

For the best result, read the label carefully when choosing the pumpkin. Pumpkin-pie filling already contains sugar and spices, so substituting it would change the flavor and sweetness of the recipe.

For another easy portioned treat, take a look at these breakfast oatmeal cups. They are a useful source of inspiration when planning a brunch spread with both sweet and wholesome choices.

How to Make It Step-by-Step

Step 1: Heat the oven to 350°F (175°C), then grease all 24 wells of a mini-muffin pan. A light, even coating helps the baked cookie cups release cleanly without making the edges greasy.

Step 2: Divide the refrigerated sugar-cookie dough into 24 equal portions and roll each portion into a ball. Combine the finely chopped pecans with 1 teaspoon pumpkin pie spice, then coat each dough ball or gently press the mixture onto its surface.

Step 3: Set one coated dough ball into each prepared mini-muffin cup. Use your fingers or the rounded end of a small measuring spoon to press the center down and push the dough slightly up the sides, forming a shallow cup.

Step 4: In a small bowl, whisk together the pumpkin puree, packed light brown sugar, large egg, 1/2 teaspoon pumpkin pie spice, vanilla extract, and salt. Continue whisking until the mixture looks smooth and evenly blended.

Step 5: Spoon a small amount of filling into each dough cup, taking care not to reach the very top. The filling puffs as it bakes, so leaving a little room prevents it from flowing over the cookie edges.

Step 6: If the shaped dough feels soft or sticky, place the filled pan in the refrigerator for 10–15 minutes. This optional rest helps the cookie cups hold their shape during baking.

Step 7: Bake for 18–22 minutes, watching for lightly golden cookie edges and pumpkin centers that look set rather than wet. The centers may appear slightly soft when they first come out, but they will finish setting as the cookie cups cool.

Step 8: Let the cookie cups cool in the pan for about 10 minutes before transferring them to a wire rack. Allow another 5–10 minutes of cooling, then add whipped cream, additional chopped pecans, or a light dusting of pumpkin pie spice or cinnamon.

Pro Tips for Perfect Cookie Cups

Equal dough portions are the key to even baking. A small cookie scoop can help divide the roll into 24 similar pieces, although gently judging the portions by hand also works well.

Press firmly enough to create a defined well, but do not make the bottom paper-thin. A sturdy base keeps the pumpkin filling contained and gives each bite a satisfying cookie-to-filling balance.

Keep the filling level modest. Overfilled cups can bubble over the edges, making the pan harder to clean and the cookie shape less distinct.

For a particularly attractive finish, wait until the cookie cups are completely cool before adding whipped cream. A warm surface can soften or melt the topping quickly.

For a warm drink to serve alongside dessert, our pumpkin spice syrup can turn coffee, steamed milk, or hot chocolate into a matching autumn treat.

Serving, Storage, and Make-Ahead Notes

Serve these cookie cups at room temperature on a dessert platter. A small swirl of whipped cream, a few chopped pecans, and a barely visible dusting of cinnamon provide a polished finish without hiding the pumpkin center.

Because whipped cream is best added shortly before serving, store the cooled and untopped cookie cups in a covered container. Keep them in a cool area for short-term serving, or refrigerate them if your kitchen is warm.

For make-ahead preparation, bake the cups, cool them fully, and add the garnish later. The cookie shells are easiest to handle once completely cool, when their edges have firmed and the pumpkin centers have settled.

These are also a lovely addition to a larger autumn dessert table. Place them beside apple desserts, pecan treats, or pumpkin hand pies for a variety of shapes and textures.

Easy Variations and Pairing Ideas

The recipe is delicious as written, but the topping can be adjusted to suit the occasion. Use whipped cream for a soft, creamy contrast, or choose extra chopped pecans and cinnamon when you want a simpler cookie-tray presentation.

For a more dessert-like serving, arrange two or three cookie cups on a small plate with coffee or tea. Their compact size makes it easy for guests to sample one without committing to a large slice of pie.

You can also make them part of a cookie exchange assortment. Their pumpkin centers give the tray a distinctive seasonal look, while the familiar sugar-cookie base makes them appealing to guests who prefer classic flavors.

If you need a simple backup bake for the same gathering, our four-ingredient cookie recipe offers another low-fuss option for a crowded holiday kitchen.

Pumpkin Spice Pecan Cookie Cups

Mini sugar-cookie cups are coated with pecans and pumpkin pie spice, then filled with a warmly spiced pumpkin mixture and baked until golden. This simple recipe makes approximately 24 festive cookie cups.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 53 minutes mins

Servings: 24 servings

Ingredients Method Notes

Ingredients

  

Cookie Cups

• 1 16.5-ounce roll Refrigerated sugar-cookie dough
• 1/2 cup Finely chopped pecans
• 1 teaspoon Pumpkin pie spice

Pumpkin Filling

• 1/2 cup Canned pumpkin puree, not pumpkin-pie filling
• 1/4 cup Packed light brown sugar
• 1 egg Large egg
• 1/2 teaspoon Pumpkin pie spice
• 1/2 teaspoon Vanilla extract
• 1/4 teaspoon Salt

Optional Topping

• as needed Whipped cream
• as needed Additional chopped pecans
• as needed Pumpkin pie spice or cinnamon

Method

 

Step-by-Step

1. Heat the oven to 350°F (175°C) and grease a 24-cup mini-muffin pan.
2. Divide the refrigerated sugar-cookie dough into 24 portions. Roll each portion into a ball, then coat it with or gently press it into the finely chopped pecans and 1 teaspoon pumpkin pie spice.
3. Place one dough portion in each mini-muffin cup. Press the center down and work the dough slightly up the sides to create a cup shape.
4. Whisk the pumpkin puree, brown sugar, egg, 1/2 teaspoon pumpkin pie spice, vanilla extract, and salt until smooth.
5. Spoon a small amount of pumpkin filling into each dough cup, leaving room for the filling to expand. If the dough feels soft, chill the filled pan for 10–15 minutes before baking.
6. Bake for 18–22 minutes, until the cookie edges are lightly golden and the pumpkin centers are set.
7. Cool the cookie cups in the pan for about 10 minutes, then transfer them to a wire rack and cool for another 5–10 minutes. Add whipped cream, extra pecans, or a light dusting of pumpkin pie spice or cinnamon just before serving.

Notes

Use pumpkin puree rather than canned pumpkin-pie mix, which already contains sugar and spices. Do not overfill the cookie cups because the pumpkin mixture puffs during baking and may spill over the edges. Store cooled, untopped cookie cups in a covered container and add whipped cream shortly before serving.

Final Thoughts

Pumpkin Spice Pecan Cookie Cups are a charming way to enjoy the flavor of pumpkin pie in a small, hand-held dessert. With refrigerated sugar-cookie dough, a short ingredient list, and a dependable 350°F baking method, they are approachable enough for a beginner and festive enough for a holiday celebration.

Remember the three details that matter most: use pumpkin puree rather than pumpkin-pie filling, leave room for the pumpkin mixture to puff, and chill the pan for 10–15 minutes if the dough feels soft. Once the cookie cups have cooled, finish them with whipped cream, pecans, or spice and serve them proudly.

Make a batch for your next fall gathering and watch how quickly the platter disappears. The combination of buttery cookie, warm spice, toasted pecan, and creamy pumpkin makes every little cup taste like autumn in one delightful bite.