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Pumpkin Spice Cookie Cups

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4 from 66 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Add Wet Ingredients: Stir in the egg white and melted butter until a dough forms.
  4. Form Dough Balls: Roll the dough into approximately 3/4-inch diameter balls to make about 24 little cookie cups.
  5. 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.
  6. Bake the Cookie Cups: Bake for 12-15 minutes or until golden. The cookie cups will be soft when done.
  7. 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.
  8. 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.
  9. Whip Cream: In a separate chilled bowl, whip the heavy cream to stiff peaks to create a light texture.
  10. Fold Whipped Cream Into Pumpkin Mixture: Gently fold the whipped cream into the pumpkin cheesecake base until fully combined without deflating the mousse.
  11. Fill Cookie Cups: Pipe or spoon the pumpkin cheesecake mousse into each cookie cup. Using a star piping tip adds a decorative touch.
  12. Garnish: Sprinkle with cinnamon, pumpkin pie spice, or sugar-free sprinkles as desired for a festive finish.
  13. 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.

Find it online: https://yumfoodusa.com/pumpkin-spice-cookie-cups/