Gluten-free snickerdoodle cookie cups are soft and chewy, with all the sweetness and spiciness of a traditional snickerdoodle cookie. Filled with creamy pumpkin mousse and drizzled with just a touch of sweet salted caramel sauce they taste like the pumpkin pie from your dreams.
I’m a big fan of cookies. I think everyone knows that, but if you don’t I’m telling you now. I LOVE COOKIES! Chewy, soft, crunchy, crispy, sweet, gooey cookies. One of the first cookie recipes I included in my Cookie Guide was for my classic snickerdoodles, made gluten-free.
To celebrate the crisp fall air (and if fall hasn’t hit where you live, just pretend,) I wanted to hi-light the sweet flavors of cinnamon and sugar in the classic snickerdoodle cookie by making my Snickerdoodle Cookies (from The Essential Gluten-Free Cookie Guide) into these cute little cookie cups. They are just so fun! I mean, they are cookies but with a little space to fill full of yumminess.
I filled my gluten-free snickerdoodle cookie cups with a creamy pumpkin mousse and just a bit of salted caramel. Really, you can fill them with whatever you want. I’m just in the mood for #pumpkineverthing and couldn’t resist. The mousse is super easy to make, and it is creamy and sweet with just a hint of spice. The salted caramel was just because.
Don’t have my cookbook, The Essential Gluten-Free Cookie Guide? First off, you should buy it. Because it is amazing! It has more than 50 gluten-free cookie and bar recipes and lots of pretty pictures. In the meantime you can use my soft sugar cookie recipe for the dough, just add about 1/2 teaspoon of cinnamon to the dough (you’ll need 1.5 batches of the dough to make as many cookie cups as my snickerdoodle recipe.) Use cinnamon sugar for the topping, and you’ll be set. It won’t be quite the same as if you use the Snickerdoodle Cookie recipe from my Cookie Guide, but you’ll be pretty close!
- 1 recipe Snickerdoodle Cookie Dough and Topping from The Essential Gluten-Free Cookie Guide, pg 20
- Pumpkin Mousse (recipe follows)
- ¼ cup Salted Caramel Sauce (or more if you want to fill the cookie cups with caramel too)
- 1 cup heavy whipping cream
- ⅓ cup 100% pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- ¼ teaspoon Lorann Cinnamon Spice Baking Emulsion, OR ½ teaspoon ground ginger and ¼ teaspoon of ground ginger
- Preheat your oven to 350F. Lightly grease the cups of a mini-muffin tin (or make big cups and use a regular muffin tin.)
- Roll 2 teaspoon (1½ tablespoon for big cups) portions of dough into a smooth ball, coat in the topping, and place in the center of each muffin tin.
- Use a small glass bottle with approx 1 inch (2 inch for big cups) diameter round base sealed in a plastic bag (I used a small extract bottle) to gently press down in the center of the ball of dough, pressing the dough against the bottom and up the sides of the muffin tin.
- Bake for 8-10 minutes (10-12 for big cups.)
- Let for a few minutes before removing the cups to a cooling rack. They are easiest to remove while still slightly warm. If necessary, run a small knife around the edge of each cup to loosen it.
- Once completely cooled fill with pumpkin mousse, salted caramel, or whatever you like.
- Whip the cream until it reaches soft peaks.
- Add the remaining ingredients and whip until it reaches medium-stiff peaks.
Linked up at Gluten-Free and DIY Tuesday, Gluten-Free Wednesday, Allergy Free Wednesday, Gluten-Free Friday,