Pumpkin dirt cups
These pumpkin dirt cups are a fun fall dessert that feels nostalgic, creamy, and just a little playful. They are easy to layer, easy to serve, and perfect for Halloween parties, potlucks, or a cozy night in.This dessert has all the charm of classic dirt cups with a seasonal pumpkin twist. The layers come together quickly, and the mix of creamy filling, cookie crumbs, and candy pumpkins makes every bite fun and satisfying.You will also love that these cups can be assembled ahead of time. That makes them a great choice when you want something festive without spending all day in the kitchen.
Equipment
- 1 Large bowl
- 1 Mixing Bowl
- 1 Zip-top bag
- 1 Clear dessert cups or small jars
Ingredients
- 1 package instant chocolate pudding mix about 3.9 oz
- 2 cups cold milk
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 8 oz whipped topping thawed
- 15 oz chocolate sandwich cookies crushed
- 12 mini candy pumpkins for topping
Instructions
- In a large bowl, whisk the chocolate pudding mix with cold milk until smooth and slightly thickened. Let it sit for a few minutes so it sets up properly.
- In another bowl, beat the softened cream cheese with powdered sugar until smooth. Stir in the pumpkin puree and pumpkin pie spice until well blended, then fold in the whipped topping.
- Place the chocolate sandwich cookies in a zip-top bag and crush them into fine crumbs. You want a mix that looks like soft dirt, with a few small chunks for texture.
- Spoon a layer of chocolate pudding into each cup, then add a layer of the pumpkin filling. Repeat the layers if your cups are tall enough, and finish with a generous layer of cookie crumbs on top.
- Top each cup with mini candy pumpkins. Chill the cups for at least 30 minutes before serving so the layers set and the flavors come together.
Notes
Store pumpkin dirt cups covered in the refrigerator for up to 3 days. For the best texture, keep the cookie crumb topping separate until just before serving if you are making them far ahead. This dessert does not need reheating. If the cups have been chilled for a long time, let them sit at room temperature for a few minutes before serving so the pudding is creamy again.