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Vegan, Gluten-Free Halloween: Pumpkin Cookie Cream Cups

Remember a couple of weeks ago when I said I came up with the perfect Halloween party dessert? I realized that the best Halloween treats always contain at least a little pumpkin (as well as chocolate) so I decided to make another version of the Cookie Cream Cups….Vegan, Gluten-Free Pumpkin Cookie Cream Cups!

The cups are baked the same way as in the original recipe (see here for details) but the pumpkin filling adds a little festive color and flavor.

Oh, and incase you were wondering if we bought pumpkins after October 1st rolled around… we did! I’m looking forward to sharing a baked pumpkin seed recipe after we carve them.

Vegan, Gluten-Free Halloween: Pumpkin Cream Cookie Cups
Prep time
Cook time
Total time
Recipe type: dessert
Cuisine: vegan, gluten-free
Serves: 12
  • 1 cup all purpose gluten-free flour
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ¼ cup coconut oil, softened
  • 3 tbs maple syrup
  • 2 tsp vanilla extract
  • 2 tbs cocoa powder, divided
  • 1 cup pumpkin puree
  • ½ cup coconut butter, softened
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • dash of salt
  • optional toppings- 1 tbs agave, 1 tbs cocoa powder and ¼ cup shredded coconut
  1. Preheat oven to 350. Grease the bottom side of a mini muffin tin.
  2. In a large bowl, whisk flour, baking soda and salt together. Add coconut oil, maple syrup and vanilla extract and stir until thoroughly mixed.
  3. Transfer half of batter to separate bowl and mix in 1 tbs cocoa powder.
  4. Use your fingers to press about 1-1.5 tbs of batter over greased side of muffin tin. Batter should be no more than ¼" thick (see photo above).
  5. Bake for 7 minutes. Allow cookie cups to fully cool before gently removing from muffin tin.
  6. Prepare pumpkin cream combining pumpkin puree, coconut butter, maple syrup, vanilla extract, pumpkin pie spice and salt in blender until smooth. Spoon mixture into cookie cups.
  7. Create chocolate sauce by stirring agave and cocoa powder together. Drizzle over cookie cream cups. Top with shredded coconut. Store in refrigerator.


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2 Responses to Vegan, Gluten-Free Halloween: Pumpkin Cookie Cream Cups

  1. It looks good! I will try to make it myself. BTW – I found the perfect Vegan wine to pair with the Halloween’s sweets -the Deccolio Prosecco, I bought it in Whole Foods Market (it’s in their top 10)!!

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