Description
Indulge in these delightful Pumpkin Dessert Cups, a perfect no-bake treat for any occasion. Layers of creamy pumpkin filling and crushed cookies create a symphony of fall flavors in every bite.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1 ½ cups crushed gingersnap cookies (about 40 cookies)
- ¼ cup melted butter
- Optional garnish: whipped cream, cinnamon, chopped pecans
Instructions
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Gently fold in the whipped heavy cream until no streaks remain.
- In a separate bowl, combine the crushed gingersnap cookies and melted butter. Mix until the crumbs are moistened.
- Spoon about 1 tablespoon of the cookie crumb mixture into the bottom of 6-8 small dessert cups or ramekins. Press down gently to form a base.
- Spoon or pipe the pumpkin cream cheese filling over the cookie base, filling each cup almost to the top.
- Chill the dessert cups in the refrigerator for at least 2 hours, or until firm.
- Before serving, garnish with whipped cream, a sprinkle of cinnamon, or chopped pecans, if desired.
Notes
- For a quicker preparation, you can use pre-crushed graham crackers or vanilla wafers instead of gingersnaps.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- These dessert cups can be made a day in advance and stored in the refrigerator.
- Adjust the amount of pumpkin pie spice to your preference.