If you’re looking for a seasonal treat that captures the cozy flavors of fall with an irresistible twist, these Pumpkin Spice Cookie Cups are absolutely the answer. Imagine a crisp, spiced gingerbread cookie shell cradling a luscious, airy pumpkin cheesecake mousse that just melts in your mouth. They’re whimsical, bite-sized delights perfect for sharing or savoring solo. Whether you’re welcoming guests or craving a special cozy moment, these Pumpkin Spice Cookie Cups blend comfort and elegance effortlessly.
Ingredients You’ll Need
These ingredients are straightforward but play a crucial role in building the lush textures and deep autumnal flavors of the Pumpkin Spice Cookie Cups. Each element brings something delightful to the table—from the warm spices to the creamy filling and the perfectly crisp cookie crusts.
- Almond flour: Provides a nutty base that keeps the cookie cups tender yet sturdy enough to hold the filling.
- Gingerbread spices (cinnamon, ginger, cloves): These spices are essential for that classic pumpkin pie warmth and depth.
- Swerve Brown sweetener: A keto-friendly sweetener that mimics brown sugar’s caramel notes without any grit.
- Egg white: Adds just enough structure to hold the cookies together while keeping them light.
- Cream cheese: The smooth anchor for the cheesecake mousse, lending richness and tang.
- Pumpkin puree: Thick and earthy, it’s the star ingredient that infuses the filling with true pumpkin flavor.
- Powdered sweetener: Critical for a silky smooth mousse without any graininess.
- Heavy cream: Whipped to stiff peaks, it creates a light, airy texture for the mousse filling.
- Vanilla extract: Enhances all the flavors with a sweet, aromatic hint.
How to Make Pumpkin Spice Cookie Cups
Step 1: Prepare the Gingerbread Cookie Crusts
Start by combining the dry ingredients, ensuring your almond flour and sweetener are well whisked to avoid clumps. The blend of warming spices will fill your kitchen with that inviting fall aroma instantly. Gently stir in the egg white to bring the dough together just right—not too soft, so the cups keep their shape perfectly after baking.
Step 2: Shape and Bake the Cookie Cups
Roll the dough into small balls, roughly three-quarters of an inch in diameter, and press each into silicone mini muffin liners to form a cup shape. Silicone is a game-changer here because it prevents sticking and makes it so easy to remove your cookie cups after baking. Bake until the edges are golden and the cookie cups feel soft but set. When they come out of the oven, they might puff up in the center, but don’t worry—after about ten minutes of cooling, just gently press into the centers to create perfect little wells for your filling.
Step 3: Whip Up the Pumpkin Cheesecake Mousse
For the mousse, beating softened cream cheese until perfectly smooth is key. If your kitchen is cold, a quick zap in the microwave ensures it blends effortlessly. Mix in the thick pumpkin puree and powdered sweetener for that signature sweet and spicy pumpkin cheesecake taste. Next, whip the heavy cream to stiff peaks and fold it carefully into your pumpkin mixture. This step lightens the filling and gives it that cloud-like texture that’s simply irresistible.
Step 4: Fill and Garnish the Cookie Cups
Use a piping bag fitted with a star tip to elegantly fill each cookie cup with your pumpkin cheesecake mousse, making them as pretty as they are tasty. Of course, you can also spoon the mousse in if you prefer a more rustic look. Just before serving, sprinkle a little extra cinnamon or pumpkin pie spice on top, or for a fun twist, colorful sugar-free sprinkles add a festive flair to your cups.
How to Serve Pumpkin Spice Cookie Cups
Garnishes
Simple garnishes like a dusting of cinnamon, a pinch of pumpkin pie spice, or a few festive sugar-free sprinkles give your Pumpkin Spice Cookie Cups an appealing look and a flavor lift. You can also add chopped toasted pecans or a tiny dollop of whipped cream for extra indulgence.
Side Dishes
Pair these cookie cups with a warm cup of spiced chai tea, pumpkin latte, or even creamy hot chocolate to enhance the cozy, autumn vibe. They also make a lovely accompaniment to a light salad if you’re serving a bigger meal and want a sweet finish that feels special but not too heavy.
Creative Ways to Present
Consider arranging your Pumpkin Spice Cookie Cups on a rustic wooden board adorned with small pumpkins, cinnamon sticks, and autumn leaves for a charming fall-inspired display. Serving them in individual mini plates with a small spoon each makes them feel like a dessert experience. You could even create a mini dessert bar with different toppings and let guests customize their own!
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Spice Cookie Cups keep beautifully in an airtight container in the refrigerator for up to four days. This allows the flavors to meld even more, and the mousse will stay creamy and fresh.
Freezing
To enjoy them later, freeze the filled cookie cups individually on a tray, then transfer them to a freezer-safe container. They should keep well for up to one month. When ready to serve, thaw in the refrigerator overnight.
Reheating
Because of the mousse filling, it’s best not to microwave the filled cookie cups. Instead, let them come to room temperature for about 20 to 30 minutes before enjoying. If you want to warm the cookie bases ahead of time, you can do so briefly before filling.
FAQs
Can I make the cookie cups gluten-free?
Absolutely! The recipe already uses almond flour, which is naturally gluten-free, making these Pumpkin Spice Cookie Cups a great treat for those avoiding gluten.
What if I don’t have a piping bag?
No worries at all—you can simply spoon the pumpkin cheesecake mousse into the cookie cups. It might look a little more rustic but will taste just as amazing.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but make sure your fresh pumpkin is cooked down and thickened well to avoid a watery filling. Straining excess liquid is key to maintaining the right mousse consistency.
How long do these cookie cups last at room temperature?
Since they contain cream cheese and whipped cream, it’s best to keep them refrigerated and not leave them out longer than two hours to ensure freshness and food safety.
Can I make the cookie crusts ahead of time?
Definitely. You can prepare and bake the gingerbread cookie cups up to two days in advance and store them in an airtight container at room temperature before filling.
Final Thoughts
There’s something truly magical about Pumpkin Spice Cookie Cups—they combine the nostalgic flavors of fall with a fun, elegant presentation that makes any gathering feel special. I can’t wait for you to try making these yourself and experience how the crisp gingerbread shells and silky pumpkin mousse come together in every bite. Trust me, once you give them a go, these little delights will become your go-to fall dessert obsession!
PrintPumpkin Spice Cookie Cups
These Keto Pumpkin Spice Cookie Cups combine a buttery gingerbread keto cookie crust with a light and fluffy pumpkin cheesecake mousse. Perfect as bite-sized, low-carb treats for fall or holiday gatherings, they offer festive flavors and a creamy texture without the sugar overload.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Cookie Cups
- 1 1/2 cups almond flour
- 1/2 cup Swerve Brown Sweetener (crumbled)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 egg white
- 1/4 cup unsalted butter, melted and cooled
Pumpkin Cheesecake Mousse
- 8 oz cream cheese, softened (microwaved 10–15 seconds if needed)
- 1/2 cup canned pumpkin puree (thick)
- 1/3 cup powdered erythritol or powdered sweetener
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 cup heavy whipping cream, cold
Garnish (optional)
- Cinnamon or pumpkin pie spice for dusting
- Orange and yellow sugar-free sprinkles
Instructions
- Prepare the Cookie Cups: Preheat your oven to 350°F (175°C). Use silicone mini muffin liners to line your muffin pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together almond flour, crumbled Swerve Brown Sweetener, ground ginger, cinnamon, cloves, baking soda, and salt. This ensures no clumps remain and flavors are evenly distributed.
- Add Wet Ingredients: Stir in the egg white and melted butter until a dough forms.
- Form Dough Balls: Roll the dough into approximately 3/4-inch diameter balls to make about 24 little cookie cups.
- Press Dough into Liners: Press each dough ball evenly into the bottom and up the sides of the silicone mini muffin liners. The dough can be a bit thin since it puffs up when baking, giving room for more filling.
- Bake the Cookie Cups: Bake for 12-15 minutes or until golden. The cookie cups will be soft when done.
- Reshape Cups: Let them cool for 10 minutes, then gently press the centers down to reform wells for the filling, as they will puff up in the center while baking.
- Prepare Pumpkin Cheesecake Mousse: Beat the softened cream cheese with powdered sweetener, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and creamy. Microwave the cream cheese briefly beforehand if needed for smooth beating.
- Whip Cream: In a separate chilled bowl, whip the heavy cream to stiff peaks to create a light texture.
- Fold Whipped Cream Into Pumpkin Mixture: Gently fold the whipped cream into the pumpkin cheesecake base until fully combined without deflating the mousse.
- Fill Cookie Cups: Pipe or spoon the pumpkin cheesecake mousse into each cookie cup. Using a star piping tip adds a decorative touch.
- Garnish: Sprinkle with cinnamon, pumpkin pie spice, or sugar-free sprinkles as desired for a festive finish.
- Chill and Serve: Refrigerate the filled cookie cups for at least 1 hour to set before serving.
Notes
- Silicone mini muffin liners are highly recommended to prevent sticking; parchment liners can also work.
- Use powdered sweetener for the mousse to avoid a gritty texture.
- Microwaving cream cheese slightly ensures it blends smoothly into the mousse.
- Rolling cookie dough balls 3/4 inch in diameter yields perfect-sized bites and about 24 servings.
- Folding whipped cream gently maintains the mousse’s light texture and structure.