Description

Single-serve cups with spiced cookie crumbs, a creamy pumpkin cheesecake-style filling, and a whipped topping finish—made ahead and chilled until set.

Ingredients

Scale

1 1/2 cups (150 g) crisp spiced cookies (gingersnaps, cinnamon cookies, or vanilla wafers), crushed into fine crumbs
6 tbsp (85 g) unsalted butter, melted
16 oz (450 g) full-fat cream cheese, softened
1/2 cup (100 g) granulated sugar
1/2 cup (120 g) pumpkin purée (not pumpkin pie filling)
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp fine salt
1 cup (240 ml) heavy cream, cold
1/2 cup (120 g) whipped topping (or lightly sweetened whipped cream), for serving
Ground cinnamon, for dusting (optional)
Spiced caramel drizzle, for topping (optional)

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Instructions

Line up 6–8 small cups (about 4–6 oz each).
Make the crumb base: In a bowl, stir crushed cookies with melted butter until evenly moistened.
Divide crumbs among cups and press firmly into an even thin layer. Chill while you make the filling.
Blend cream cheese: In a mixing bowl, beat softened cream cheese until completely smooth and lump-free (about 1–2 minutes).
Add pumpkin mixture: Add sugar, pumpkin purée, pumpkin pie spice, vanilla, and salt. Mix just until smooth and uniform.
Whip the cream: In a separate bowl, whip cold heavy cream to soft peaks (it should hold gentle peaks that droop slightly when you lift the beaters).
Combine: Fold whipped cream into the pumpkin cheesecake mixture until no streaks remain.
Fill cups: Spoon filling over the chilled crumb base, spreading gently to level.
Chill: Refrigerate until set, at least 4 hours (overnight is even better).
Serve: Top each cup with whipped topping and dust lightly with cinnamon if desired. Add a drizzle of spiced caramel right before serving.

Notes

• Soft peaks cue: When you lift the whisk/beaters, the cream should form a peak that bends over—think “cloudy and airy,” not stiff.
• For extra clean layers, wait until the crumb base is chilled and the filling looks thick enough to mound slightly.
• If your pumpkin purée seems very watery, blot it briefly with a paper towel or use a thicker purée so the filling sets firmly.