Description
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!
Ingredients
Cookie Cups
- 2 cups gluten-free granola (I used Purely Elizabeth Original Granola)
- 1/2 cup oat flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- pinch salt
- 1/2 cup almond butter (or sunflower seed butter for nut-free)
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Pumpkin Pie Filling
- 3/4 cup pure pumpkin puree (not pumpkin pie mix!)
- 1/2 cup full fat coconut milk, solid part only
- 1 teaspoon pure vanilla extract
- 1/3 cup coconut sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- pinch salt
Instructions
- To a blender, pulse the granola, oat flour, baking soda, cinnamon and salt together until you have a fine graham cracker crust-like texture. Pour the mixture into a bowl and add the almond butter (or other nut/seed butter), maple syrup, and vanilla and stir to form a cookie dough.
- Press 3 tablespoons of cookie dough into each cup of a muffin pan making a well in the middle with your fingers. Set aside.
- Preheat the oven to 350 degrees F. To the same blender add the ingredients for the pumpkin pie filling and blend until smooth and combined. Spoon about 2 tablespoons of pumpkin pie filling in each cookie cup, up to the top and bake for 20-23 minutes. Remove from the oven and allow the cookie cups to cool to room temperature then place in the fridge to set up at least 2 hours to overnight.
- Serve with dairy-free whipped cream. Keep them stored covered in the fridge.
Cookie Decorations for Garnishing (optional)
If you want to make the decorations as shown in the photos, make a second batch of the cookie crust dough and roll it out between two pieces of parchment paper. Chill the dough for an hour and then cut into desired shapes. Bake in the oven on a baking sheet for 12-15 minutes. Allow them to cool before removing from the baking sheet and decorating the cookie cups. You can also make these ahead of time and keep them stored covered in the fridge until you're ready to use.
Notes
* 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.
** This is a sponsored post created for Calphalon using their Nonstick Bakeware
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American