October 9, 2020

Pumpkin Spice Cookie Cups Topped With Hudsonville Ice Cream

Pumpkin spice cookie cups with a scoop of Hudsonville ice cream and chocolate sauce

This Pumpkin Spice Cookie Cup recipe is the easy dessert recipe you’ve been looking for!  Topped with a generous scoop of Hudsonville Ice Cream, these cookie cups will have your family running to the kitcken for seconds.


Fall has officially arrived and we can’t think of a better way to usher in the new season than with these delicious and easy to make Pumpkin Spice Cookie Cups. 

And boy is this recipe sure a crowd pleaser! Y’all, for even more added goodness, I topped this dessert with a generous scoop of Hudsonville’s Limited Edition Cinnamon Sugar Cookie and Seaside Caramel ice cream flavors.

If you are not familiar with Hudsonville Ice Cream, get yourself to a local Meijer or Jewel Osco store stat! They make the most delicious and creamy ice cream I have ever had (they offer amazing dairy free options, too)!  

You can locate a store that sells Hudsonville near you by using their Scoop Locator. If you’re interested in other ice cream recipes (made with Hudsonville’s Dairy-Free line), I love their recent post here.

If you’re an ice cream lover like we are, you must also try Rice Krispie Ice Cream Sandwiches – 4 IngredientsNo Fuss Peppermint Ice Cream Sandwiches and The BEST Mini Vegan Apple Pie Recipe.



If you happen to be entertaining this holiday season, these cookie cups make for a great individualized dessert for your family and guests.  And, these are the perfect easy recipe that you can meal prep in advance. 

Simply make your cookie dough, add a small scoop to each muffin tin, form a small cup and place in the oven for 10-12 minutes.  Once they are lightly browned, remove them from the oven, press the middle to reform the cup shape and allow to cool.  If you’re making in advance, store them in an airtight container in the refrigerator for 2-3 days.  

Prefer to freeze these cookie cups to snack on later?  No probelm!  They can be easily frozen in a freezer safe container for up to 2 months.  


A tall stack of pumpkin spice cookie cups with Hudsonville ice cream


Whipping up these Pumpkin Spice Cookie Cups will only take you a few quick minutes.  And, you likely have all of the ingredients you need right in your cabinet.  Here’s what you’ll need: 




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A tall stack of one gallon containers of Hudsonville ice cream



As we mentioned, there are so many great ways to serve these easy cookie cups.  Here are a few of our favorite ways to top and fill.  

  • Ice Cream – this just happens to be my favorite way to eat cookie cups 🙂  Of course, we ALWAYS serve them with Hudsonville Ice Cream (we love Vanilla topped with chocolate drizzle or any of Hudsonville’s dairy free ice cream options)!  Throwing a party for the kids?  These make for the perfect alternative for ice cream cones.  
  • Peanut Buttercookie cups filled with peanut butter with a dark chocolate topping?  Yes, please!  I’ll take two!  The ultimate snack recipe. 
  • Mixed Berries & Whipped Cream – these cookie cups also make for a cute berry dessert option.  We filled half of this recipe with our favorite mixed berries and topped with a sweet caramel or chocolate drizzle.  Yum!

Also, while we made these cookie cups with with pumpkin spice, they are also delicious made with any of your favorite cookie flavors.  Prefer chocolate chip cookies?  They work, too!  Or, prefer to make cookie cups with your favorite brownie mix or as Rice Krispie Treats?  That works, as well!  Get the family together and have fun with this easy dessert recipe.  


Three pumpkin spice cookie cups topped with a scoop of Hudsonville ice cream and chocolate suace



highly recommend using Bak-Klene Nonstick Baking Spray to layer the muffin pan.  It is professional grade and made it very easy to remove the cookie cups from the tin once they have cooled slightly.  I simply gently flipped the muffin tin upside down and the cookie cups fell right out.

If you cannot use professional grade nonstick spray, I recommend allowing the cookie cups to cool completely before removing. 

To form the cups, I like to shape them in the muffin tin in advance and then again once they have been removed from the oven.  You can use your hands or a small shot glass or raminkin.  

If you prefer, you can also allow the cookie cups to fill more in the middle – almost as if they are mini pies for an even more filling dessert option.  




  1. Preheat the oven to 350 degrees.  Spray two muffin tins with cooking spray. 
  2. In a large mixing bowl, combine butter, canola or vegetable oil, pumpkin pure, granulated sugar, powdered sugar, vanilla extract and eggs.  Use a handheld or stand mixer to beat ingredients together until well combined.  
  3. In the same bowl, add flour, all spices and salt.  Continue to beat together until well combined. You will want it to resemble a thick dough. 
  4. Using a cookie scoop or spoon, scoop an even amount of dough into each cup of your muffin tin (approximately 2-3 tablespoons)
  5. With your hands, form the dough into a cup shape.  NOTE: if you wet your hands a bit, it will help the dough from sticking to your fingers when shaping.  
  6. Place in the oven and bake for 12-15 minutes or until lightly browned.  You want the cookie to be set, but not fully cooked.  
  7. Remove from the oven and immediately re-form the cookie dough into cups by pressing firmly in the middle with a small container (shot glass or ramekin works well). 
  8. Allow the cookie cups to cool in the muffin tin for 5-10 minutes then place on a cooling rack to cool completely.  
  9. Top with your favorite ice cream and toppings.  
  10. Serve and enjoy! 

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