Dulce de Leche Pumpkin Cookie Cups


These Dulce de Leche Pumpkin Cookie Cups are perfect for your Thanksgiving dessert table!



  • 1 package sugar cookie dough
  • Cooking spray
  • 1 can pumpkin puree (canned)
  • 1 1/2 teaspoons pumpkin pie spice
  • whipped topping
  • 3 tablespoons caramel syrup (or dulce de leche syrup found in the Mexican food aisle)


  1. Preheat oven 375 degrees. Lightly spray a 12-24 mini muffin pan with cooking spray. Follow the instructions on the sugar cookie package for drop cookies.
  2. Roll dough into small balls. Place into muffin pan. We used dough that was cut into each cookie size and just rolled each cookie size into a ball.
  3. Bake for 10 minutes. Immediately remove from oven and press a shot glass into the cookie to make the opening. We sprayed the shot glass with cooking oil every few cups.
  4. Place cookie cups on a cooling rack and let cool.
  5. Mix the canned pumpkin with pumpkin pie spice.
  6. Fill the cups with pumpkin puree and top with whipped topping and dulce de leche syrup.

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