How cute is this? With only four ingredients, these adorable Pumpkin Patch Cookie Cups are super simple to make and taste delicious! They're the perfect treat for Halloween!
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Ingredients: Here's What You'll Need
I used the following four ingredients for the Pumpkin Patch Cookie Cups: Store-bought refrigerated chocolate chip cookie dough, Reese's Miniatures, Mellowcreme Pumpkins, and store-bought green decorator icing.
Making the Pumpkin Patch Cookie Cups
- I started by spraying my mini-muffin pan with non-stick spray.
- Then, I unwrapped the cookie dough and cut it into six rounds. Finally, I cut each of the six rounds into four pieces.
- Next, I dropped the cookie dough pieces into the prepared mini-muffin pan cups.
From experience, I knew that trying to shape the dough wasn't necessary at this point.
- I baked the cookies in a preheated 350° F oven for about 15 minutes. While the cookies were baking, I unwrapped 24 Reese's Miniatures.
- After 15 minutes, the cookies were puffy and golden brown. When I removed the pan from the oven, I immediately pressed a Reese's Miniature into the center of each cookie to form the cups.
- After letting the cookie cups cool in the pan for about 10 minutes, I carefully removed them to a wire rack to cool completely.
- I filled a piping bag fitted with a #233 tip, added some of the decorator icing, and piped some "grass" in the center of each cookie cup.
- For finishing touches, I topped each cookie cup with a candy pumpkin!
How cute are these?
With only four ingredients, these are so easy and fun to make. They not only have the "WOW" factor for their appearance but also taste delicious. Yum!
Frequently Asked Questions
You can substitute sugar cookie dough or peanut butter cookie dough for the chocolate chip cookie dough.
You want to remove the cookie cups from the mini-muffin pan easily. Therefore, even if the pan is non-stick, I highly recommend spraying it with non-stick spray or greasing it.
When the cookie dough is placed in the oven, it will melt down and fill the mini-muffin pan cups. Therefore, it is unnecessary to do anything other than drop the dough in the prepared pan.
Feel free to use your own green buttercream frosting for the "grass" in place of the store-bought icing.
What Happened When I Tried to Update the Post?
I thought that I would update this post by adding a video. Here's what happened!
Chula's Test Kitchen: When Pre-Portioned Dough Refuses to Set
After years of success with these cookie cups, I tried the 24-count pre-portioned squares to "simplify." Big mistake! Instead of holding their shape, the cups stayed soft and fragile, and many broke during removal.
- Why it happened: It turns out that the pre-portioned squares are formulated for sheet-pan cookies (slightly higher fat and less structural strength). In a mini muffin cup-especially with a candy pressed in, steam and fat keep the sides from firming up, so the cups never fully set.
- Best fix: Use tube-style refrigerated cookie dough (more moldable, sets better in cups). Bake 15-18 minutes, wait ~90 seconds, then press a Reese's halfway down. Cool in the pan 10-12 minutes and lift out with a mini offset spatula (don't twist).
- If you must use pre-portioned dough: Chill well before baking and extend the bake to 15-16 minutes. For extra insurance, knead in 1 teaspoon melted butter or neutral oil per 6 pieces to increase pliability, then portion, chill 15 minutes, bake, and press gently.
Other Delicious Halloween Recipes
If you would like some more Halloween sweets, you should try these amazing recipes:
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Pumpkin Patch Cookie Cups
Ingredients
- 16.5 ounce roll refrigerated chocolate chip cookie dough (See Tip 1)
- 24 Reese's Peanut Butter Cup Miniatures, unwrapped
- 24 Mellowcreme Pumpkins
- Green Decorator icing (See Tip 2)
Instructions
- Preheat oven to 350°F.
- Spray mini-muffin cups with non-stick spray or grease cups.
- Cut cookie dough into 6 even rounds; then cut each round into 4 pieces. Drop cookie dough into each mini-muffin cup. (See Tip 3)
- Bake 15 to 18 minutes or until puffy and golden brown.
- Remove from oven and immediately press a Reese's Miniature into the center of each cookie, pressing down to form cup.
- Cool 10 minutes; remove from pan to wire rack. Cool completely.
- Pipe green icing in center of each cookie cup to look like grass. Place 1 candy pumpkin in center of grass. (See Tip 4)
- Yield: 24 Pumpkin Patch Cookie Cups.
Tips/Notes
- May also use peanut butter cookie dough or sugar cookie dough.
- Can also use green colored butter cream frosting.
- It is not necessary to try to form cookie cups at this point.
- I used the #233 pastry tip inserted into a piping bag for the "grass".
c2king says
Thanks Carolyn! Sharon did an incredible job on the article.
Carolyn Haley says
Congrats to both of you on the article in our local paper. Great pic of both of you too and the article was excellent. I know Sharon is in the mountains but I am saving that food section for you Chula. And just so you know, the cute little Pumpkin Patch Cookie Cups are adorable. I'm going to make some of those for my grand girls, they will love them.
Carolyn
Rachel Eisen says
This looks AWESOME! We’re hosting a Halloween contest on our site and this would be a great submission. If you want to learn more, check this link https://snapguide.com/contest/spooktacular-snacks/
Sharon Rigsby says
These are adorable!