Pumpkin Pie Float Cookie Cups

These delightful cookie cups capture the essence of a creamy pumpkin pie float, featuring a spiced pumpkin filling nestled in a golden cookie crust, topped with dreamy whipped cream and a luscious caramel drizzle.

Prep

25 min

Cook

25 min

Total

50 min

Makes

12 cookie cups

Ingredients

Check off each one as you gather it.

• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ¾ cup (160 g) packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ¼ cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 (15 ounce) can pumpkin puree
• ½ cup (100 g) granulated sugar
• 1 large egg
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ½ cup (120 ml) heavy cream, cold
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ¼ cup caramel sauce, for drizzling

Instructions

1. 01

   Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well.

2. 02

   In a large bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.

Finish this recipe

Get the remaining steps, plus every recipe on Devin’s Kitchen, free for 3 days.

Start your 3-day free trial

Free for 3 days, then $2.99/month, renewing automatically until you cancel. Cancel online anytime from your account; cancel before the trial ends and you won’t be charged.

Already a member? Sign in

Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.