Pumpkin spice dessert cups are great for fall! A mini no bake pumpkin spice cheesecake with a flavorful biscoff cookie crust and a touch of whipped cream. These dessert cups are easy to make and don’t require any baking!
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.
Tools & Supplies for Making Pumpkin Spice Dessert Cups
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.
- 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 pumpkin 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.
- 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.
Pumpkin Spice Dessert Cups Recipe Tips
Plastic cups
The plastic cups with lids can be found on Amazon or at your local party supply store. You can also use cupcake liners or make it in an 8×8 baking dish!
Yield
This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much mint cream filling you pipe into the cups!
Switch up the crust
If you are not a fan of biscoff cookies, feel free to use graham crackers, gingersnaps, or vanilla wafers. Use a food processor to grind up the cookies into fine crumbs.
Piping bags
If you don’t have piping bags, you can use a gallon sized resealable bag and cut the corner off to make your own piping bag. You can also scoop the cream into the cups with a spoon as well!
Cream cheese whipped cream frosting
I highly recommend adding a bit of cream cheese whipped cream to the top of each dessert cup as I did in the pictured cups. The cream cheese helps stabilize the whipped cream, so it doesn’t melt as easily as regular whipped cream. The cream cheese also adds a little tang to the whipped cream, adding some complexity to the flavor profile.
Storing and serving
These dessert cups can be stored in the refrigerator for about 2-3 days. I personally think they taste better after a day or two! A great way to serve these shots at a party is straight out of a cooler! When serving, do not leave the dessert cups out for more than 30 minutes or so.
Click here to see a quick video on how to make pumpkin spice dessert cups! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!
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Pumpkin Spice Dessert Cups
Equipment
- 28-2oz. plastic cups with lids
- Electric hand mixer or stand mixer fitted with a whisk attachment
Ingredients
- 2 cups biscoff cookie crumbs
- ¼ cup butter melted
- 8 oz cream cheese room temperature
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ½ cup pumpkin puree
- ½ tsp pumpkin pie spice
- 1 ½ cups heavy cream
- 1 cup 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
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Comments & Reviews
I am loving the dessert cup recipes. You should put out a book!!!!!
I’m so glad you are loving the dessert cups! I love that idea! You’ve inspired me!
Such a great and simple recipe! I will be making these for our office potluck tomorrow. I only have pumpkin pie extract on hand. Should I just stick to cinnamon instead, or can I make the extract work?
I’m not sure what pumpkin pie extract is, so I can’t say for sure how that would work! But cinnamon would also work perfectly well!
Can you freeze these? If so how long can they stay in the freezer for?
You can freeze them for about a month! 🙂
These are wonderful!
Thanks so much!