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Pumpkin Spice Sugar Cookie Cups with Vanilla Ice Cream

Pumpkin Spice Sugar Cookie Cups with Vanilla Ice Cream Recipe

  • Author: Sweet Loren’s
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 45 Minutes
  • Yield: 1215 Servings 1x
  • Category: Dessert
  • Diet: Gluten Free


  • 2 packages Sweet Loren’s Sugar Cookie Dough
  • ¼ cup cane sugar
  • ½ to 1 tablespoon of pumpkin pie spice (use more or less depending on how much pumpkin spice you like)
  • 2 pints Brave Robot Vanilla Ice Cream


  1. Preheat oven to 325°F and thaw packages of cookie dough to room temperature so they become soft to touch.
  2. Grease a 12-count muffin pan with coconut oil or cooking spray.
  3. Mix sugar and pumpkin pie spice in a small bowl until combined.
  4. Press together 1 ½ portions of cookie dough into a ball and roll into sugar-pumpkin spice mixture.
  5. Lightly press the spiced cookie dough ball into the bottom of a cupcake cavity.
  6. Repeat steps 4 & 5 until the entire pan is filled.
  7. Bake for 15-20 minutes, until cookies have risen into cookie cups and edges are lightly golden.
  8. Cool pan on a wire baking rack for at least 25 minutes. Don’t remove the cookie cups from the pan until completely cooled. When cookies are still warm, you can use a spoon to lightly push the center of each cookie down a bit to form more of a cup shape.
  9. Fill each cookie cup with a generous scoop of ice cream and sprinkle of pumpkin pie spice. Enjoy!


Best served right away! These can be frozen for up to 1 month.

Keywords: Sugar Cookies, Gluten Free, Sweet Loren’s

Best served right away! These can be frozen for up to 1 month.

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