This Pumpkin Pie in a Cup is my favorite quick autumn treat to bring to potlucks, school functions, and quiet weeknight dessert cravings. I remember the first time I made this—rummaging through the pantry late on a Wednesday evening, craving the warm spice of pumpkin pie but short on time. The result was a creamy, spiced filling layered with crisp cookie crumbs that captured every bright pumpkin pie note without any oven time. It instantly became a staple for small holiday gatherings because it looks special while being incredibly simple.

I discovered this version during a busy fall season when I wanted to offer something nostalgic for Thanksgiving that guests could enjoy individually. The texture is everything I hoped for: a light, whipped cheesecake-like pumpkin layer balanced by the caramelized crunch of Biscoff crumbs. Each spoonful has that classic pumpkin pie flavor with a playful twist. The cups are easy to dress up for Halloween or to serve alongside coffee after a family dinner. They are forgiving to prepare and delightfully portable, which is why I reach for them whenever I need an easy crowd-pleaser.

Ingredients

• Biscoff cookie crumbs, 2 cups: Made from about 30 cookies, these crumbs provide caramelized, spiced crunch that mimics a graham crust while adding a unique flavor. If you prefer, use crushed gingersnaps or graham crackers for a different profile.
• Unsalted butter, 6 tablespoons, melted: Binds the crumbs into a crisp layer. Melt and cool slightly before combining to avoid softening the cream filling later.
• Cream cheese, 8 ounces, softened: Full-fat cream cheese yields the best texture and richness. Let it sit at room temperature for at least 20 minutes so it mixes silky smooth.
• Granulated sugar, 1/2 cup: Balances the pumpkin and spices. You can swap for light brown sugar for a deeper caramel note, but start with equal amounts and taste.
• Pumpkin puree, 1 cup: Use 100 percent pumpkin puree, not canned pumpkin pie mix. The puree is the backbone of the filling and provides moisture and pumpkin flavor.
• Pumpkin pie spice, 1 teaspoon: A blend of cinnamon, ginger, nutmeg, and cloves. If you prefer to control the spice mix, use 3/4 teaspoon ground cinnamon plus a pinch each of ground ginger and nutmeg.
• Frozen whipped topping, 6 ounces, thawed: Folded in to lighten the cream cheese mixture and give a mousse-like texture. Use thawed but cold so the filling sets properly in the refrigerator.

Instructions

Prepare the base:In a small mixing bowl, combine 2 cups of Biscoff cookie crumbs and 6 tablespoons melted unsalted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press a small spoonful into each cup to form the first crisp layer and reserve the rest for later layers and garnish. Visual cue: the crumbs should hold together when squeezed.Whip the cream cheese mixture:In a large bowl, beat 8 ounces of softened cream cheese with 1/2 cup granulated sugar using an electric mixer on medium speed until smooth and free of lumps, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even texture; the mixture should look glossy.Add pumpkin and spice:Mix in 1 cup pumpkin puree and 1 teaspoon pumpkin pie spice on low speed until fully incorporated. The mixture will loosen slightly; this is normal. Taste and adjust spice or sugar sparingly if needed.Fold in whipped topping:Gently fold 6 ounces of thawed frozen whipped topping into the pumpkin-cream mixture using a silicone spatula. Fold just until combined to preserve air and lightness. Overmixing will deflate the filling and change the texture.Fill the cups:For clean layering, transfer the filling to a piping bag or gallon-size resealable bag with the corner snipped. Layer 1 tablespoon of cookie crumbs, followed by 2 to 3 tablespoons of pumpkin filling. Repeat to create two layers of crumbs and filling. Tip: leave a little room at the top for a final dollop of whipped cream if desired.Chill and finish:Refrigerate the assembled cups for at least 30 minutes so the filling firms and the flavors meld. The filling will thicken as it chills. Before serving, top with extra whipped topping and a sprinkle of cookie crumbs or chopped toasted pecans for texture and presentation.

Storage Tips

Store assembled cups in the refrigerator covered with plastic wrap or in an airtight container for up to 24 hours. Place a sheet of plastic wrap directly on the surface of any exposed filling to prevent a skin from forming. If making components ahead, keep cookie crumbs at room temperature in an airtight container and the pumpkin filling chilled separately for up to 48 hours. When refrigerating assembled cups, avoid stacking them to preserve presentation. Reheat is unnecessary; serve chilled or at cool room temperature for best texture.

Ingredient Substitutions

If Biscoff cookies are unavailable, crushed gingersnaps, graham crackers, or digestive biscuits are fine substitutes. For a gluten-free option, choose certified gluten-free cookie crumbs. Replace cream cheese with an equal amount of mascarpone for a slightly tangier, silkier filling, or use a dairy-free cream substitute and coconut whipped topping to make a vegan version—note that the texture and flavor will differ. To reduce sugar, swap half of the granulated sugar for a granular sweetener like erythritol but taste as you go since sweetness levels vary.

Serving Suggestions

Serve in small glass cups, 1/2 pint mason jars, or elegant wine glasses for a fancier touch. Garnish with a dollop of whipped cream, a dusting of cinnamon, a sprinkle of cookie crumbs, or toasted pecans. For a brunch spread, pair with hot coffee, spiced cider, or a creamy latte. For an adult dessert, finish with a drizzle of salted caramel or a splash of bourbon-spiked whipped cream for depth.

Cultural Background

Pumpkin desserts are rooted in North American harvest traditions where pumpkins were a staple crop. Pumpkin pie became central to autumn celebrations, especially Thanksgiving, when it symbolized abundance. This modern cup format plays on classic flavors while embracing individual portions and convenience. The use of Biscoff or speculoos cookies adds a European spiced caramel note, creating a transatlantic twist on traditional American pumpkin desserts.

Seasonal Adaptations

In cooler months, fold in a tablespoon of molasses or use dark brown sugar for a richer, deeper flavor. For summer gatherings, lighten the filling further by folding in more whipped topping and serving with fresh berries to balance the spice. At Halloween, decorate with candy corn or orange and black sprinkles. For a holiday twist, add a teaspoon of espresso powder to the filling to complement the pumpkin spice and caramel notes.

Meal Prep Tips

To streamline assembly for a larger crowd, prepare the crumb base and pumpkin filling separately the day before. Keep crumbs airtight and chilled filling in the refrigerator. On the day of serving, spoon or pipe the layers into cups and top immediately. Use a piping bag to speed up filling and ensure uniform layers. Label containers with assembly instructions if someone else is helping at your event.

These cups are a reminder that thoughtful, simple desserts can be both comforting and elegant. Whether you make them for a holiday table or a weekday treat, they invite sharing and celebration. Enjoy making this your own and adding little touches that reflect your family traditions and favorite flavors.