You all know I love pumpkin! Well, today, Shauna is going to share with you an amazing recipe for pumpkin pudding sugar cookie cups. It is simple and so easy which is definitely want you want during the busy holiday season.
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Hi, my name is Shauna and I blog over at The Best Blog Recipes. I am so excited to share one of our recipes today with Shannah and all of you here on Just Us Four! It’s that time of year when my kitchen is very busy getting ready for holiday parties and big family get togethers. It can be hard sometimes when you want to take a dessert but don’t know what everyone will like. I know a lot of our family isn’t a huge fan of pumpkin so that’s why I make something that’s easy and just has a light pumpkin flavor so that it isn’t overwhelming to those who don’t really like it all that much.
This simple Pumpkin Pudding Sugar Cookie Cup dessert only takes a few ingredients and can be made in no time at all. I love it because it has a sugar cookie crust that makes it so sweet and delicious! It’s like the best of both worlds… you get a mini pumpkin pie and a sugar cookie all in one!
For this recipe I wanted to keep it simple because we all know how busy we get during the holidays. You can use a sugar cookie recipe from scratch if you’d like or you can just do what I did and pick up a super easy Pillsbury Sugar Cookie Roll from the refrigerated section at your local grocery store.
You can make this recipe one of two ways… you can either make 12 larger sized Pumpkin Pudding Sugar Cookie Cups or you can make 24 smaller ones. If you’re feeding a large crowd the smaller ones might be a little bit better.
You’ll want to divide the sugar cookie roll evenly and roll them up into little balls and place in the middle of your greased muffin tins. As the sugar cookies cook they will magically cover the whole inside of the muffin tin and when you take them out they will flatten in the middle creating little cup shapes. It’s actually pretty cool!
I decided to use Libby’s Pumpkin Pie Mix in this recipe because it already had all of the spices that I needed in it. I saved what was left over so I could make some Pumpkin Pie Smoothies throughout the week too!
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INGREDIENTS
- 1 small package vanilla jello instant pudding, prepared with only 1 1/2 cup milk.
- 1/4 – 1/2 cup of COLD Pumpkin Pie Mix from the refrigerator (with the spices already added) — I always start out with less and then add more if I need to
- whipped cream
- cinnamon
- 1 tube of Pillsbury Sugar Cookies
DIRECTIONS
- Pre-heat your oven to 350° and spray your muffin tin with cooking spray
- Divide your sugar cookie mix evenly between the 12 muffin slots. Roll your sugar cookie dough into balls and just place into the slot.
- Bake for 16-18 minutes or until they start to turn light brown around the edges and the middle is cooked through (insert a toothpick and if it comes out clean then they are done).
- Allow to cool completely before you try to remove them from the tins (you might also want to use a butter knife to losen around the edges while they are cooling so they don’t get stuck like a few of mine did)
- In a large bowl prepare your instant jello pudding per box instructions but reduce your milk to 1 1/2 cups.
- Place your jello in the refrigerator 10 minutes and allow to set.
- After your jello is set add 1/4 cup pumpkin pie mix to your jello and taste. Add more if you want a stronger pumpkin flavor. Stir well.
- Spoon your jello / pumpkin mixture into your cookie cups (make sure to remove them from the muffin tins first).
- Top with whipped cream
- Sprinkle a little bit of cinnamon on the top and serve immediately!
- 1 small package vanilla jello instant pudding, prepared with only 1 1/2 cup milk.
- 1/4 - 1/2 cup of COLD Pumpkin Pie Mix from the refrigerator (with the spices already added) -- I always start out with less and then add more if I need to
- whipped cream
- cinnamon
- 1 tube of Pillsbury Sugar Cookies
- Pre-heat your oven to 350° and spray your muffin tin with cooking spray
- Divide your sugar cookie mix evenly between the 12 muffin slots. Roll your sugar cookie dough into balls and just place into the slot.
- Bake for 16-18 minutes or until they start to turn light brown around the edges and the middle is cooked through (insert a toothpick and if it comes out clean then they are done).
- Allow to cool completely before you try to remove them from the tins (you might also want to use a butter knife to losen around the edges while they are cooling so they don't get stuck like a few of mine did)
- In a large bowl prepare your instant jello pudding per box instructions but reduce your milk to 1 1/2 cups.
- Place your jello in the refrigerator 10 minutes and allow to set.
- After your jello is set add 1/4 cup pumpkin pie mix to your jello and taste. Add more if you want a stronger pumpkin flavor. Stir well.
- Spoon your jello / pumpkin mixture into your cookie cups (make sure to remove them from the muffin tins first).
- Top with whipped cream
- Sprinkle a little bit of cinnamon on the top and serve immediately!
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