Pumpkin Pie Gooey Cookie Cups

These delightful cookie cups combine the spiced warmth of pumpkin pie with a gooey, irresistible caramel and cream cheese filling. Perfect for fall gatherings, they're a handheld celebration of seasonal flavors.

Prep

25 min

Cook

15 min

Total

40 min

Makes

24 mini cookie cups

Ingredients

Check off each one as you gather it.

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (170 g) store-bought caramel sauce
• 8 ounces (226 g) cream cheese, softened
• 1/2 cup (100 g) granulated sugar
• 1 large egg yolk
• 1 teaspoon pumpkin pie spice
• 1/2 cup (120 g) pumpkin puree
• 1/4 cup (50 g) chopped pecans (optional, for garnish)

Instructions

1. 01

   Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin.

2. 02

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

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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.