Go Back
Pumpkin Spice Pecan Cookie Cups Recipe

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
Cook Time 18 minutes
Total Time 53 minutes
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.