Oh, fall. It’s just the best, isn’t it? That crisp air, the changing leaves, and of course, all those cozy, comforting flavors. If you’re anything like me, you crave something sweet and special, but don’t always have hours to devote to baking. That’s exactly why I fell head over heels for these Salted Caramel Pumpkin Pudding Cups! They’re a little bit of magic, really – the perfect blend of creamy pumpkin, sweet and salty caramel, all nestled in a tender little cookie cup. Seriously, the first time I whipped these up on a whim, it felt like I’d stumbled onto a secret. I had some pumpkin purée and homemade caramel from earlier in the week, and just stirred them together with a pinch of salt. It was so incredibly easy, and tasted like autumn in a bite! As a recipe developer, my goal is always to bring you deliciousness without the fuss, and these cups totally nail it. They’re sophisticated enough for company but so simple, you can whip them up for a weeknight treat. Trust me, you’re going to love them.
Why You’ll Love These Salted Caramel Pumpkin Pudding Cups
Honestly, these little gems are just fantastic. They pack all those amazing fall flavors into something that’s ridiculously easy to make. You’ll love how:
- They’re super simple to whip up! No fancy techniques needed.
- You can totally make them ahead. Perfect for busy hosts or just when you want a treat ready to go.
- The flavor combo is out-of-this-world delicious – that sweet pumpkin meets salty caramel? Yes, please!
- They’re absolutely perfect for Thanksgiving or any fall get-together. Little individual desserts always feel so special, don’t they?
These Salted Caramel Pumpkin Pudding Cups are a guaranteed crowd-pleaser!
Gather Your Ingredients for Salted Caramel Pumpkin Pudding Cups
Alright, time to get our mise en place ready! For these darling Salted Caramel Pumpkin Pudding Cups, we’ve got two main players: the tender pumpkin cookie cups and that luscious salted caramel filling. Make sure you have everything measured out, and it’ll be a breeze!
Here’s what you’ll need for the Pumpkin Cookie Cups:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 large egg
- 1 egg yolk
- 1/2 cup pumpkin puree (not pie filling!)
And for the irresistible Salted Caramel Filling:
- 1/2 cup granulated sugar
- 3 tbsp butter
- 1/4 cup heavy cream
- 1/2 tsp sea salt (or to taste!)
Essential Equipment for Making Salted Caramel Pumpkin Pudding Cups
You really don’t need anything super fancy for these! Just grab a few basics from your kitchen:
- Two 24-cup mini muffin tins (these are perfect for little bite-sized treats!)
- A small bowl for dry ingredients
- A large bowl for mixing the main dough
- A small saucepan for that amazing caramel
- A wooden spoon and a mixing spoon or spatula
- And a cooling rack, of course! You’ll want those cups to cool down before filling them.
Step-by-Step Guide to Perfect Salted Caramel Pumpkin Pudding Cups
Alright, let’s get baking! Following these steps will bring you the most amazing Salted Caramel Pumpkin Pudding Cups you’ve ever tasted. It’s all about building those layers of flavor! Visit yummro.com for more fun cooking ideas!
Preparing the Pumpkin Cookie Dough
First things first, get that oven preheated to 350°F (175°C). Then, grab a small bowl and whisk together your flour, salt, baking powder, and all those cozy fall spices – cinnamon, ginger, nutmeg, and cloves. In a bigger bowl, we’ll mix the wet stuff: the melted butter, both sugars, vanilla, and that gorgeous pumpkin purée. Don’t forget the egg and the extra egg yolk for richness! Give it a good stir. Now, add your dry ingredients bit by bit into the wet, mixing until it’s just combined. We don’t want to overdo it here; just want it to come together nicely.
Baking and Shaping the Cookie Cups
Grease up two mini muffin tins really well – spray them with cooking spray. Spoon your cookie dough into each cup, filling them about 3/4 of the way full. Pop them into the oven for 15 to 18 minutes. You’re looking for edges that are just lightly golden. As soon as they come out, while they’re still warm and soft, use the back of a spoon or a small spatula to gently press down into the center of each cookie, creating a little well for our caramel. Let them cool in the tin for about 5 minutes before carefully moving them to a wire rack to cool completely. Patience here is key – you don’t want warm, gooey cookie cups!
Crafting the Salted Caramel Filling
Now for the star of the show – the salted caramel! Get a small saucepan and pour in the granulated sugar. Heat it over medium heat, stirring constantly with a wooden spoon. Watch it closely; it’ll start to melt and turn into a lovely amber liquid. Once it’s all melted and looks like liquid gold, carefully stir in the butter until it’s totally melted. This might bubble up a bit, so take care! Next, slowly drizzle in the heavy cream while stirring like crazy. Let it bubble for about a minute. Take it off the heat and stir in your sea salt. Be careful, it’s hot!
Assembling Your Salted Caramel Pumpkin Pudding Cups
This is the fun part! Once your pumpkin cookie cups are totally cool and your salted caramel has cooled just enough to be pourable but not stiff, it’s time to fill those little wells you made. Spoon or drizzle that glorious caramel into each cookie cup. You want them nicely filled, but not overflowing. Let the caramel set up a bit – this is what gives you that perfect texture. Then, just pop them onto a serving plate and admire your handiwork!
Tips for Success with Your Salted Caramel Pumpkin Pudding Cups
You know, baking is a bit of an art, and with these Salted Caramel Pumpkin Pudding Cups, a few little tricks can make all the difference. So, my first tip? Make sure your butter is room temperature for the cookie dough, not melted and hot. It helps with texture! If your oven runs a little hot, keep an eye on those cookie cups; they can go from golden to too brown in a flash. For the caramel, if it gets too thick before you can fill the cups, just warm it *very* gently for a few seconds. Trust me, nobody wants stiff caramel! And always taste your caramel before adding it – salt preferences vary, so adjust that sea salt to your liking!
Make-Ahead and Storage for Salted Caramel Pumpkin Pudding Cups
The best part about these Salted Caramel Pumpkin Pudding Cups is how darn easy they are to prep ahead! You can totally make the pumpkin cookie cups a day or two in advance and keep them in an airtight container at room temp. The salted caramel filling? That’ll keep in the fridge for up to a week. Just give it a little whisk and a gentle warm-up if it gets too stiff before you fill your cooled cookie cups. It’s like having a little treat ready to go whenever the craving hits!
Serving Suggestions for Your Fall Dessert
These little Salted Caramel Pumpkin Pudding Cups are just about perfect on their own, seriously! But if you want to make them extra special, try serving them alongside a warm mug of spiced apple cider or a dollop of freshly whipped cream. They’re tiny, so you can easily make a whole platter for your Thanksgiving dessert table – they look so elegant! Or, just keep a few for yourself to enjoy with your afternoon coffee. They’re a little pop of fall heaven no matter how you serve them. For more delightful treats, check out yummro.com!
Frequently Asked Questions about Salted Caramel Pumpkin Pudding Cups
Got questions about these little bites of fall heaven? I’ve totally got you covered!
Can I use store-bought pumpkin puree?
Absolutely! Just make sure you grab 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already has spices and sugar added, which can mess with the flavor and texture of my Salted Caramel Pumpkin Pudding Cups. The pure stuff is what you want for that perfect pumpkin flavor.
Can I make these gluten-free?
You sure can try! To make these Salted Caramel Pumpkin Pudding Cups gluten-free, you’ll want to swap out the all-purpose flour for your favorite 1-to-1 gluten-free baking flour blend. Sometimes you might need to play with the liquid a tiny bit, but usually, it’s a pretty straightforward swap. The caramel filling is naturally gluten-free!
How long does the caramel last?
The homemade salted caramel filling is pretty robust! Once cooled, you can store it in an airtight container in the refrigerator for up to a week. Just give it a good whisk and a gentle warm-up in the microwave or on the stove if it gets too firm before you’re ready to fill those cookie cups. Nobody wants stiff caramel, right?
What if my caramel starts to seize up?
Oh, seize-up caramel is the worst! If your sugar mixture gets thick and clumpy when you add the butter or cream, don’t panic! Just keep it over low heat and stir *constantly*. It often melts back together. If it looks really stubborn, you can carefully add another tablespoon or two of warm heavy cream, stirring it in slowly.
If you have any more burning questions, feel free to reach out via our contact page. Happy baking!
Nutritional Information Disclaimer
Just a friendly heads-up! The nutritional info for these Salted Caramel Pumpkin Pudding Cups is an estimate, okay? It can totally change depending on the brands you use, exact portion sizes, and even how you measure things. So, think of these numbers as a general guideline rather than gospel. Happy baking!
Salted Caramel Pumpkin Pudding Cups
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the flour, salt, baking powder, cinnamon, ginger, nutmeg, and ground cloves.
- In a large bowl, combine the melted butter, brown sugar, granulated sugar, and vanilla extract. Add the egg and egg yolk and mix. Stir in the pumpkin puree until combined.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Grease two 24-cup mini muffin tins with cooking spray.
- Fill each cup about 3/4 full with cookie dough. Bake for 15-18 minutes, or until the edges are lightly golden.
- Remove the cookie cups from the oven. While still warm, use the end of a mixing spoon or spatula to create an indentation in the center of each cookie cup.
- Let the cookie cups cool in the tins for 5 minutes, then transfer them to a cooling rack to cool completely.
- To make the salted caramel filling, heat the granulated sugar in a small saucepan over medium heat. Stir constantly with a wooden spoon until the sugar melts into an amber-colored liquid.
- Once the sugar is completely melted, stir in the butter until it is fully melted, about 2-3 minutes.
- Slowly drizzle in the heavy cream while stirring constantly.
- Allow the mixture to boil for 1 minute, stirring continuously.
- Remove the saucepan from the heat and stir in the sea salt.
- Drizzle the salted caramel filling into each cooled pumpkin cookie cup. Allow the caramel to set before serving.
Notes
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Maya Stevens is an accomplished Recipe Developer, culinary writer, and food-content educator with a deep passion for helping home cooks feel confident in the kitchen. Known for her clear teaching style, creative recipe concepts, and flavor-forward approach, Maya has built a loyal audience by making home cooking more approachable, more exciting, and more achievable for busy households. Today, she is a proud contributor at yummro.com, where she shares well-tested recipes designed to inspire everyday cooking with joy and ease.
Maya’s culinary journey began in small cafés and family-owned restaurants, where she learned the fundamentals of scratch cooking, seasonal ingredients, and flavor balance. After working her way up from prep assistant to lead cook, she discovered a love for teaching and storytelling that ultimately guided her career shift into food writing and digital recipe development. Determined to help more people develop real kitchen confidence, Maya turned her skill set toward content creation—writing step-by-step recipes, teaching cooking techniques, and developing meal-inspiration guides for home cooks of all levels.
Throughout her career, Maya has collaborated with cooking instructors, local farms, and food brands to create educational cooking resources, recipe collections, and family-friendly meal plans. Her work has appeared in recipe roundups and cooking communities and is known for its reliability, clarity, and big flavors. Whether she’s developing a quick weeknight dinner, a cozy homemade dessert, or a modern twist on a classic favorite, Maya focuses on dishes that deliver both comfort and creativity.
