Gingerbread Pumpkin Cookie Cups

There’s something magical about the way fall smells: a mix of brown sugar, cinnamon, and butter swirling through the kitchen while the oven hums in the background. These Gingerbread Pumpkin Cookie Cups are that smell turned into dessert.

They’re soft, chewy, and perfectly spiced, like if your favorite pumpkin pie and gingerbread cookie decided to share a sweater. They come together quickly, fill the house with cozy holiday energy, and have that “special but not complicated” charm that makes them a perfect November bake.

The Inspiration

This recipe started with one simple question: What if gingerbread got an autumn upgrade?

Pumpkin spice gets all the attention this time of year, but gingerbread has its own brand of warmth, a mix of molasses-like depth and sharp, fragrant spice that just hits differently. When you blend it with the mellow creaminess of pumpkin, you get something balanced and beautifully nostalgic.

The result is a cookie cup that’s soft in the center, chewy on the edges, and filled with a spiced cream cheese frosting that tastes like cinnamon clouds.

What You’ll Need

For the cookie cups:

• 2 ½ cups all-purpose flour

• 1 teaspoon cornstarch (for that soft, bakery-style texture)

• ¼ teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• ½ teaspoon ground cloves

• ½ teaspoon ground ginger

• 1 cup salted butter, melted

• 1 cup packed light brown sugar

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree

For the icing:

• 8 oz cream cheese, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• 1–2 teaspoons cinnamon (to taste)

How to Make Them

1. Preheat the cozy zone.

Heat your oven to 350°F. Lightly grease a muffin tin. This is where your cookie cups will take shape.

2. Whisk your dry ingredients.

In a bowl, combine flour, cornstarch, baking soda, and all the warm spices: cinnamon, nutmeg, cloves, and ginger. The cornstarch keeps them soft, while the baking soda gives just enough lift for the cup shape.

3. Melt, mix, and make it smell amazing.

In a separate bowl, whisk together melted butter, brown sugar, granulated sugar, vanilla, and pumpkin puree. The melted butter adds chewiness, and the pumpkin keeps everything tender without needing eggs.

4. Combine and scoop.

Gently fold the dry ingredients into the wet mixture until just combined. Scoop dough into the muffin tin, about two tablespoons per cup, and use your thumb or a spoon to press a shallow well in the center.

5. Bake until golden and fragrant.

Bake for about 12–14 minutes, until the edges look set but the centers still look soft. Let them cool in the pan for about 10 minutes, then gently remove and finish cooling on a rack. They’ll firm up as they cool, so resist the urge to overbake.

6. Whip up that cinnamon cloud.

Beat the cream cheese until smooth, then slowly mix in the powdered sugar, vanilla, and cinnamon. Taste and adjust. A little extra cinnamon gives that perfect holiday kick.

7. Fill and swirl.

Once the cookie cups are cool, spoon or pipe the icing into the centers. A little dollop goes a long way. These are rich and cozy, like dessert sweaters in edible form.

Baker’s Notes

• Texture tip: Because of the pumpkin puree, this dough is naturally softer than a traditional cookie dough. If it feels sticky, chill it for 15–20 minutes before baking.

• Flavor swap: Add a drizzle of maple syrup to the icing for extra fall depth, or top with a sprinkle of crushed gingersnaps for crunch.

• Storage: Keep them in the fridge for up to 4 days, though they rarely last that long.

Why You’ll Love These

They’re nostalgic but new, festive without being fussy, and impossible to eat just one. Each bite has the warmth of gingerbread, the creaminess of pumpkin, and the tang of cream cheese frosting.

They taste like the first day you pull on a sweater after summer—comforting, cozy, and a little bit magical.

So light a candle, grab your favorite mug, and bake a batch of these Gingerbread Pumpkin Cookie Cups. Your kitchen will smell like November, and your taste buds will thank you.

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Recipe Card | Gingerbread Pumpkin Cookie Cups

Soft, spiced cookie cups filled with cinnamon cream cheese frosting — the perfect blend of cozy and festive.

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 35 minutes

Yield: 12 cookie cups

Ingredients

Cookie Cups

• 2 ½ cups all-purpose flour

• 1 teaspoon cornstarch

• ¼ teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• ½ teaspoon ground cloves

• ½ teaspoon ground ginger

• 1 cup salted butter, melted

• 1 cup packed light brown sugar

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree

Cinnamon Cream Cheese Icing

• 8 oz cream cheese, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• 1–2 teaspoons cinnamon

Instructions

1. Preheat oven to 350°F and lightly grease a 12-cup muffin tin.

2. In a bowl, whisk together flour, cornstarch, baking soda, and spices.

3. In a separate bowl, whisk together melted butter, brown sugar, granulated sugar, vanilla, and pumpkin puree.

4. Fold dry ingredients into wet until just combined. Scoop about 2 tablespoons of dough per cup into muffin tin and press a shallow well in the center.

5. Bake for 12–14 minutes until edges are set. Cool in the pan for 10 minutes, then transfer to a wire rack.

6. For the icing, beat cream cheese until smooth, then mix in powdered sugar, vanilla, and cinnamon.

7. Once cooled, pipe or spoon icing into the centers of each cookie cup.

Store in an airtight container in the fridge for up to 4 days.