Pumpkin Pudding Sugar Cookie Cups

A quick and easy pumpkin cookie cup recipe.

Course Desserts

Cuisine Dessert

Keyword mini pumpkin pudding cookies, pumpkin cookie cups, sugar cookie cups

Prep Time 10

Cook Time 20

Refrigeration Time 10

Total Time 40

Servings servings

Calories 25kcal

Preheat the oven to 350° and spray a 12 cup muffin tin with cooking spray.
Divide your sugar cookie dough evenly between the 12 muffin slots. Roll your sugar cookie dough into balls and just place into the slot.
Bake for 16-18 minutes or until they start to turn light brown around the edges and the middle is cooked through (insert a toothpick and if it comes out clean then they are done).
Allow to cool completely before you try to remove them from the tins (you might also want to use a butter knife to loosen around the edges while they are cooling so they don't get stuck like a few of mine did).
In a large bowl prepare your instant pudding per box instructions but reduce your milk to 1 1/2 cups.
Place the pudding in the refrigerator for 10 minutes and allow to set.
After the pudding is set, add 1/4 cup pumpkin pie mix to the pudding and taste. Add more if you want a stronger pumpkin flavor. Stir well.
Spoon your the pumpkin mixture into the cooled cookie cups (make sure to remove them from the muffin tins first).
Top with whipped cream and sprinkle a little bit of cinnamon on the top and serve immediately!