Pumpkin Pie Cookie Cups

Published byGina Fontana onNovember 8, 2022January 29, 2025 Updated onJanuary 29, 2025

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When you want pumpkin pie but the simplicity of making cookies you combine them into one fabulous dessert recipe! These Pumpkin Pie Cookie Cups are made with a gluten-free, vegan cookie cup crust, then filled with vegan pumpkin pie filling, baked, chilled and topped with dairy-free whipped cream!

Table of Contents

Sponsored by Calphalon

This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!

Nothing beats a pumpkin pie around the holidays. Well, except for maybe these Pumpkin Pie Cookie Cups! Look, I’m all about traditional- well kind of… I mean, gluten-free vegan baking isn’t necessarily “traditional”, but you get what I mean. But also, time is money, especially around the holidays. I’ve teamed up with Calphalon to bring you a time saving holiday dessert that gives traditional pumpkin pie some keen competition.

pumpkin pie cookie cups decorated with whipped cream and a cookie set on top of a calphalon muffin pan

The Cookie Cups

Let’s start with the cookie cups. These are so easy and delicious and are made gluten-free and vegan. You’ll start by blending your favorite granola with oat flour, cinnamon, baking soda, and salt until you achieve a fine, graham cracker crumb-like texture. I used Purely Elizabeth Original Granola and the Calphalon ActiveSense™ Blender to grind it. The blender did a fantastic job!

cookie crust crumbs ground up in a blender

Place the crumb mixture into a medium bowl and stir in the almond butter or sunflower seed butter for nut-free (or other nut/seed butter of choice), maple syrup, and vanilla until you have a cookie dough-like batter.

Note: If you use sunflower seed butter the cups will turn slightly green as they cool. This is a phenomenon that happens when chlorophyll is released during the baking process and then cooled.

cookie crust crumbs in a bowl with sunflower seed butter and maple syrup

Since we are using the Calphalon 12-cup Muffin Pan, there is no need to grease it. Their Nonstick Bakeware pans have interlocking nonstick layers to deliver perfect release for beautiful results and easy cleanup. Gently press the cookie dough into the muffin tin cups equally, using 3 tablespoons per cup, making a well in the middle of each with your fingers. Set the muffin pan aside and preheat the oven to 350 degrees F.

cookie dough pressed into a calphalon nonstick muffin pan

The Pumpkin Pie Filling

Next, make the pumpkin pie filling. Again using the Calphalon ActiveSense™ Blender, blend the pure pumpkin purée (NOT pumpkin pie mix), full fat coconut milk (the solid part only!), pure vanilla extract, coconut sugar, pumpkin pie spice and salt together until smooth.

pumpkin pie filling blended together in a blender

Spoon the filling into the cups all the way up to the top and bake in the oven for 20-23 minutes. Remove from the oven and allow them to cool to room temperature and then place the muffin pan in the fridge to set up.

action shot of spooning the pumpkin pie filling into the cookie cups

Chill these cups for at least 2 hours to overnight. When you’re ready to serve, gently remove each cookie cup from muffin pan using a butter knife to loosen them.

baked pumpkin pie cookie cups undecorated on top of a calphalon muffin pan

Top with dairy-free whipped cream and a sprinkle of cinnamon (if desired).

pumpkin pie cookie cups decorated with whipped cream and the fall cookies

The Cookie Cutouts (optional)

If you happen to have the extra time and motivation and want to up the fall vibes even more, decorate these cookie cups with cookie leaves, pumpkins, acorns, etc. (as shown). Do this by doubling the batch of cookie cup crust dough (or make two separate batches), roll out between two pieces of parchment paper and use cookie cutters to create the shapes you’d like. It helps to chill the dough before cutting.

fall cutout cookies in the shapes of a leaf, pumpkin, and acorn made to garnish the cookie cups

Then bake like cookies on a baking sheet at 350 degrees for 12-15 minutes. You can make these ahead of time and keep them in the fridge for when you’re ready to use them. Allow them to cool completely before removing from the baking sheet, they will crisp up as they cool.

three pumpkin pie cookie cups in a row, one decorated with a pumpkin cookie, one with a maple leaf cookie, and the other with an acorn cookie

The Kitchen Tools

The two things you’ll need to make these Pumpkin Pie Cookie Cups is the Calphalon 12-cup Muffin Pan and the Calphalon ActiveSense™ Blender. The Calphalon bakeware is my favorite bakeware because it features a heavy-gauge steel core that won’t warp and heats evenly without hot spots so your baked goods come out of the oven perfectly and evenly browned. The interior of the baking pans has interlocking nonstick layers that are designed to deliver long-lasting, high-performance release and these pieces are dishwasher safe!

close up of baked pumpkin pie cookie cups undecorated on top of a calphalon muffin pan

Their blender is amazing for many different culinary creations, but particularly for these Pumpkin Pie Cookie Cups- it has a pulse function on low, medium, or high speed to deliver the perfect cookie crust consistency.

If you like Pecan Pie, there’s a delicious Pecan Pie Cookie Cups recipe in my baking cook book The Beginner’s Guide to Gluten-Free Vegan Baking that are very similar 😉 Be sure to check out my VEGAN S’MORES COOKIE CUPS too!

I’d love to hear what you think of this pumpkin pie dessert! Leave a comment below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this holiday pumpkin dessert recipe! Tag me on Instagram, Facebook, or Pinterest!