Pumpkin Spice Dessert Cups

Pumpkin spice dessert cups are great for fall and the best Thanksgiving dessert! A mini no bake pumpkin spice cheesecake with a flavorful Biscoff cookie crust layer and a touch of whipped cream. These pumpkin dessert cups are easy to make and don’t require an oven.

Ingredients for Pumpkin Spice Dessert Cups

• Biscoff cookies: Biscoff cookie crumbs make the crust. They are also known as ‘speculoos’ cookies. You could also make a graham cracker crumbs or gingersnap cookies.
• Butter: Unsalted or salted is up to you! Melted butter helps bring the crust together.
• Cream cheese: Room temperature cream cheese for easy creaming.
• Granulated sugar: Granulated sugar sweetens the pumpkin spice cream.
• Vanilla extract: A bit of pure vanilla extract adds great flavor.
• Pumpkin puree: Be sure to get pumpkin puree and not pumpkin pie filling. The only ingredient should be pumpkin.
• Pumpkin pie spice: A combination of warm spices, including cinnamon, allspice, nutmeg, cloves, and ginger. If you don’t have pumpkin pie spice, I recommend replacing with cinnamon.
• Heavy cream: Heavy cream helps create a light and fluffy pumpkin spice cheesecake.
• Whipped cream: This ingredient is optional. You could use a bit of whipped topping, fresh whipped cream, or check out my recipe for cream cheese whipped cream frosting.

How to Make Pumpkin Spice Dessert Cups

These dessert cups come together in less than 30 minutes! No baking required! I recommend using an electric hand mixer or stand mixer fitted with a whisk attachment to make the pumpkin spice cheesecake filling.

1. In a small bowl, combine biscoff cookie crumbs and melted butter. Mix to combine.
2. Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
3. In another mixing bowl, combine room temperature cream cheese, granulated sugar, vanilla extract, pumpkin puree and pumpkin pie spice. Cream together on medium speed until combined and smooth.
4. Pour in heavy cream and mix on low speed until combined with the pumpkin mixture.
5. Whip on medium-high speed until light and fluffy.
6. Fill a piping bag with the pumpkin spice cream and pipe the cream into the cups on the crust until about 3/4 full.
7. Add a small dollop of whipped cream and additional crushed biscoff cookie crumbs if desired.
8. Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.

3.95 from 18 votes

click the stars to rate!

Pumpkin Spice Dessert Cups

Prep Time 30 minutes mins

Yield: 28 cups

Cook ModePrevent your screen from going dark

Print

Pin

Share

Pumpkin spice dessert cups are the perfect dessert cup for fall! A mini no bake pumpkin spice cheesecake with a flavorful biscoff cookie crust and a touch of cream cheese whipped cream frosting. These dessert cups are easy to make and don't require any baking!

Equipment

• 28-2oz. plastic cups with lids
• Electric hand mixer or stand mixer fitted with a whisk attachment

Ingredients 

1x2x3x

• ▢ 2 cups (200 g) biscoff cookie crumbs
• ▢ ¼ cup (57 g) butter melted
• ▢ 8 oz (227 g) cream cheese room temperature
• ▢ ½ cup (100 g) granulated sugar
• ▢ 2 tsp (8 g) vanilla extract
• ▢ ½ cup (123 g) pumpkin puree
• ▢ ½ tsp (1 g) pumpkin pie spice
• ▢ 1 ½ cups (357 g) heavy cream
• ▢ 1 cup (60 g) cream cheese whipped cream or whipped cream optional
• ▢ additional biscoff cookie crumbs

Instructions

• In a small bowl, combine biscoff cookie crumbs and melted butter. Mix to combine.
• Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
• In another mixing bowl, combine room temperature cream cheese, granulated sugar, vanilla extract, pumpkin puree and pumpkin pie spice. Cream together on medium speed until combined and smooth.
• Pour in heavy cream and mix on low speed until combined with the cream cheese mixture.
• Whip on medium-high speed until light and fluffy.
• Fill a piping bag with the pumpkin spice cream and pipe the cream into the cups on the crust until about 3/4 full.
• (Optional but recommended) Add a small dollop of whipped cream and additional crushed biscoff cookie crumbs if desired.
• Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.

Notes

Pumpkin spice dessert cups should be kept chilled in the refrigerator for up to 3 days.

 

If you prefer not to use plastic cups, you could also make the cups using cupcake liners or make the recipe in an 8×8 baking pan.

 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Made This Recipe?

Please leave a comment with a star rating to let me know how you enjoyed the recipe!

About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney