This pumpkin pie in a cup started as a weeknight experiment and quickly became my favorite way to serve a classic autumn dessert without the fuss of rolling crust or heating an oven. I first made these on a blustery October evening when friends were stopping by and I wanted something seasonal but simple to assemble. The result felt like a miniature pumpkin pie, bright with warm spice, creamy from the cream cheese, and anchored by a crunchy cookie crumb layer that echoes a graham crust. Each spoonful delivers silky pumpkin, subtle sweetness, and the caramelized biscoff note that makes this version so memorable.

I discovered how versatile these are the first time I set a tray of them out at a Halloween gathering. People loved that they were ready in minutes and easy to eat without plates. They are ideal for small gatherings, potlucks, or when you want to offer dessert without turning on the oven. The texture is light and mousse like, but with enough body from the cream cheese to feel satisfying. The cookie crumb layers soften slightly as they chill which brings everything together the way a baked crust would, but without hands on time. They are perfect when you want the flavor of pumpkin pie served in a casual, modern way.

Ingredients

• Biscoff cookie crumbs: 2 cups of finely crushed Biscoff cookies extracted from about 30 cookies. The deep caramel and cinnamon notes act like a spiced graham crust. Use Lotus brand for consistent flavor and texture.
• Unsalted butter: 6 tablespoons melted. Butter binds the cookie crumbs and adds richness. Use real butter, not margarine, for the best mouthfeel.
• Cream cheese: 8 ounces softened at room temperature. Full fat gives the creamiest texture and helps stabilize the filling.
• Granulated white sugar: 1/2 cup. This balances the pumpkin and helps the filling set without becoming overly sweet.
• Pumpkin puree: 1 cup of canned pumpkin puree, not pumpkin pie mix. Pure pumpkin has the best texture and allows you to control sweetness and spice.
• Pumpkin pie spice: 1 teaspoon. Use a blended spice or your own mix of cinnamon, ginger, nutmeg and allspice. Adjust to taste for more warmth.
• Frozen whipped topping: 6 ounces thawed, plus extra for garnish. Thawed whipped topping lightens the filling creating a mousse like texture while keeping the dessert simple and no bake friendly.
• Optional toppings: Additional whipped topping and leftover cookie crumbs for garnish. Pecans or fall colored sprinkles also work well.

Instructions

Prepare the crust mixture:In a small mixing bowl combine 2 cups Biscoff cookie crumbs and 6 tablespoons melted unsalted butter. Stir until the crumbs are evenly moistened and hold together when pressed. This mixture should feel damp but not greasy. If it is too dry add another teaspoon of melted butter. Set aside while you make the filling. This quick binding step mirrors pressing a traditional crust into a pie plate but takes seconds.Make the pumpkin filling:In a large mixing bowl beat 8 ounces softened cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy about 2 to 3 minutes. Scrape the bowl with a rubber spatula to ensure no lumps remain. Add 1 cup pumpkin puree and 1 teaspoon pumpkin pie spice then mix until the color is uniform and the texture is silky. The mixture should be thick enough to mound slightly when spooned into cups.Fold in whipped topping:Gently fold 6 ounces thawed frozen whipped topping into the pumpkin cream cheese mixture using a spatula. Use slow motions to preserve the airiness of the whipped topping. Folding rather than whipping keeps the filling light and mousse like while still stable enough to pipe or spoon neatly into cups.Assemble the cups:Transfer the cheesecake style pumpkin filling to a piping bag or use a spoon for easier assembly. Start each cup with a layer of the cookie crumb mixture about 1 to 2 tablespoons, then pipe or spoon a generous layer of pumpkin filling. Repeat with another thin layer of crumbs and finish with pumpkin filling. The layered presentation gives visual appeal and textural contrast. Chill the assembled cups in the refrigerator to let the filling firm and the layers meld, at least 30 minutes or until ready to serve.Garnish and serve:Top each cup with additional whipped topping and a sprinkle of leftover cookie crumbs just before serving. For a festive touch add chopped pecans or fall colored sprinkles. Avoid adding the garnish much earlier than service time to preserve the crunch of the crumbs.

Storage Tips

Store assembled cups covered with plastic wrap or in an airtight container in the refrigerator for up to three days. If you plan to transport them, place the cups in a shallow container and keep chilled with an ice pack. For best texture store crumbs separate and add right before serving. Reheat is not needed since these are served cold. Check for any change in smell or color to ensure freshness before serving.

Ingredient Substitutions

To make a different flavor use chocolate sandwich cookies in place of Biscoff which creates a chocolate crust profile. For a lighter filling use reduced fat cream cheese and a lighter whipped topping though the texture will be thinner. To make them dairy free use vegan cream cheese and a dairy free whipped topping and select gluten free cookies to accommodate both needs. If you prefer more spice increase pumpkin pie spice to 1 and 1/2 teaspoons or fold in a pinch of ground cloves for warmth.

Serving Suggestions

Serve these in small glass cups, 1/2 pint jars or 9 ounce plastic cups. Garnish with a sprig of candied ginger or a dusting of cinnamon for a refined look. Pair with hot coffee, spiced cider or a light dessert wine. They are ideal after a heavy meal as the chilled texture feels refreshing and not overly filling compared with a slice of pie.

Cultural Background

Pumpkin desserts are a cornerstone of fall celebrations in North America, evolving from simple roasted squash to pies sweetened with sugar and spice. This cup version takes the traditional flavor profile and adapts it to modern entertaining where individual portions are preferred. Using spiced cookies as a crust reflects how regional ingredients and packaged cookies have influenced home baking in recent decades.

Seasonal Adaptations

In early fall keep flavors classic with pumpkin pie spice. As the season progresses add maple syrup to the filling for deeper sweetness or fold in mashed roasted butternut for a richer vegetable note. For winter gatherings use gingerbread crumbs and increase spice to match holiday palettes. Swap garnishes to match the season such as toasted pepitas in late autumn or candied orange peel for holiday parties.

Meal Prep Tips

Prepare the crumb mixture and the filling separately up to one day ahead and store each covered in the refrigerator. Assemble just before guests arrive or a few hours ahead for the easiest presentation. Use a piping bag for quick filling to ensure even portions and a clean appearance. Label containers with the date and use within 24 hours for best quality.

These cups are a simple and festive way to enjoy pumpkin pie flavors without the work of traditional baking. They are fast, adaptable and always a crowd pleaser. Give them a try at your next gathering and make them your own with favorite garnishes.