Our mini pumpkin pretzel cups are an easy, delicious fall treat everyone will love. A salty pretzel crust is topped with a rich, creamy pumpkin mousse filling. They’re finished in just about 30 minutes and ready to eat after a little chilling. That’s it!
If you’re looking for a new, delicious treat to add to your collection of fall dessert recipes, then you’re in the right place! These creamy, poppable cups are loaded with delicious pumpkin flavor and a luxurious texture everyone loves.
Fall is the season that all of us pumpkin lovers wait for. It’s the perfect time to make cozy, warm dishes like this pumpkin sausage soup and sweet pumpkin spice treats like these pumpkin cheesecake balls.
We love all things pumpkin, and we’re always adding new, delicious recipes to our lineup. Today, we’re showcasing our mini pumpkin pretzel cups. They’re quick and easy, and they have a wonderful blend of sweet and salty flavors that work so well together.
Pair them with a hearty fall dinner like this chicken cobbler or meatball pasta bake. Of course, they’re always a great choice for holiday gatherings, as well!
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Why You’ll Love This Recipe
- Basic Ingredients: This recipe uses basic baking ingredients like pretzels, Cool Whip, and Pumpkin puree that you can find in any grocery store.
- So Easy: The crust bakes for less than 10 minutes. After that, all you have to do is mix, top, and chill!
- Customizable: You can play with this recipe to make different varieties, so it’s really a few desserts in one!
- Versatile: Serve this as a fun fall dessert or bring it to any holiday gathering. It’s always the right choice!
- Great for Meal Prep: These bites are freezer-friendly, so you can make extra for later.
Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Sweet Crust: Use your favorite graham cracker flavor to make a sweet crust. They all complement the flavor of the pumpkin filling well.
- Pretzels: Use your favorite crackers, like Ritz, to create different salty crust variations.
- Sweet Potato Pretzel Cups: Use sweet potato puree in place of pumpkin for another delicious fall treat.
How to Make Mini Pumpkin Pretzel Cups
Beat the cream cheese until smooth. Then, add the pumpkin puree and spices and beat again. Finally, mix in the powdered sugar, Cool Whip, and optional food coloring. Chill until ready to use.
Mix the crust ingredients and press the mixture firmly into the bottom of a prepared 12-count or (2) 6 count large muffin pan, reserving ½ cup. Bake until golden. Then, remove from the oven and let the crust cool completely.
Spoon the filling on top of the crust and top each cup,
Top each pumpkin cup with the reserved pretzel mixture. Chill for a couple of hours, and enjoy!
Tips
- The easiest way to crush your pretzels is with a food processor. Just be sure not to pulverize them too finely!
- Your cream cheese should be at room temperature for easy mixing and the best filling texture.
- Fold the Cool Whip into the pumpkin mixture to ensure it retains its rich, creamy texture.
- It’s important to make the filling first before baking the crust. This ensures the filling is nice and cold when you’re ready to use it.
- Press your crust mixture firmly into the bottom of the cups to ensure a cohesive crust.
- The crust should be completely cool, or the filling will thin on contact.
- To easily remove your pumpkin pretzel cups, run a butter knife around the edges of the muffin cups.
Mini Pumpkin Pretzel Cups FAQ
Mini pumpkin pretzel cups are a variation of no-bake cheesecake. While the crust is baked, the filling is essentially a no-bake pumpkin cheesecake.
Yes, you can! The filling in these cups is freezer-friendly and will last for up to a month.
If you accidentally use pumpkin pie filling instead of puree, your cups will be far too sweet. Pay close attention in the baking aisle, as these two fillings are usually sold near one another.
More Delicious Pumpkin Recipes
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Mini Pumpkin Pretzel Cups
Ingredients
Pumpkin Filling
- 12 ounces cream cheese
- ⅓ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 cup powdered sugar
- 8 ounce cool whip
- 1 drop pumpkin orange gel food coloring, if desired
Pretzel Crusts
- 2 ½ cups crushed pretzels
- ⅔ cup light brown sugar
- 2 tablespoons all purpose flour
- 2 tablespoons vanilla extract
- ½ cup melted butter
Instructions
- Preheat the oven to 350 degrees and spray a 12 count or (2) 6-count large muffin pan with non-stick cooking spray. Set aside.
Pretzel Crust
- In a large bowl, add coarsely crushed pretzels, brown sugar, flour, vanilla extract, and melted butter. Stir until combined.
- Reserve ½ cup of pretzel mixture for the topping. Set aside.
- Spoon the remaining pretzel mixture into the prepared muffin tin.
- Press the pretzel mixture down in the tin evenly and bake for 7-8 minutes. Remove and let cool completely.
Pumpkin Filling
- In a medium bowl, beat cream cheese for 2-3 minutes until smooth.
- Add the pumpkin puree, cinnamon, pumpkin pie spice, and nutmeg. Beat until combined.
- Add powdered sugar and beat until smooth then add the cool whip and one drop of orange food coloring until incorporated.
- Once the pretzel crusts have cooled completely, spoon the pumpkin filling over each pretzel crust.
- Next, sprinkle the reserved pretzel mixture on top of each mini pumpkin treat.
- Place in the refrigerator and let chill for an hour or two.
- Take a butter knife and run it around the edges of each dessert and it will loosen so you can remove it (It’s a bit messy but so worth it).
- Grab some napkins and enjoy!
Notes
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual cups in plastic wrap and freeze them for up to a month in an airtight, freezer-safe container.
- Defrost overnight and serve chilled.
- The easiest way to crush your pretzels is with a food processor. Just be sure not to pulverize them too finely!
- Your cream cheese should be at room temperature for easy mixing and the best filling texture.
- Fold the Cool Whip into the pumpkin mixture to ensure it retains its rich, creamy texture.
- It’s important to make the filling first before baking the crust. This ensures the filling is nice and cold when you’re ready to use it.
- Press your crust mixture firmly into the bottom of the cups to ensure a cohesive crust.
- The crust should be completely cool, or the filling will thin on contact.
- To easily remove your pumpkin pretzel cups, run a butter knife around the edges of the muffin cups.
