1. Prepare the Cookie Crust

Begin by making the cookie crust. In a small mixing bowl, combine 2 cups of Biscoff cookie crumbs and 6 tablespoons of melted butter. Stir them together until the crumbs are evenly coated with the butter. The mixture should feel slightly damp, but still crumbly. If it seems too dry, you can add a little more butter to help it stick together.

Once the mixture is ready, set it aside while you prepare the rest of the filling. You can also press the crust into the bottoms of the cups at this point, making sure to gently compact it for an even layer.

2. Make the Pumpkin Cheesecake Filling

In a large mixing bowl, beat 8 ounces of softened cream cheese and 1/2 cup of granulated sugar together using an electric mixer. Mix them until the cream cheese becomes smooth and creamy. This should take about 2 minutes. It’s important to soften the cream cheese beforehand so that it blends seamlessly into the other ingredients without any lumps.

Next, add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice. Mix everything together until the pumpkin is fully incorporated into the cream cheese mixture. The pumpkin will add a rich, smooth texture and a vibrant color to the filling.

3. Add the Whipped Topping

Once the pumpkin mixture is ready, fold in the 6 ounces of thawed whipped topping. Gently fold the whipped topping into the pumpkin mixture using a spatula. Be careful not to over-mix, as you want to maintain the light, airy texture of the whipped topping. This step gives the dessert its creamy, fluffy texture.

4. Assemble the Cups

Now it’s time to assemble your Pumpkin Pie in a Cup! Grab your small cups or mason jars, and begin by adding a layer of the cookie crust to the bottom of each cup. Use the back of a spoon to gently press it down so that it’s even. Then, pipe or spoon the pumpkin cheesecake mixture on top of the crust. Repeat the process with another layer of crust and another layer of pumpkin cheesecake filling. You should end up with two layers of crust and two layers of pumpkin cheesecake in each cup.

5. Chill and Set

Once the cups are filled, place them in the refrigerator for at least 1 hour to let the filling firm up and thicken. The chilling time allows the pumpkin cheesecake to set properly and will help the layers hold their shape when you serve them. It also helps the flavors meld together and intensify, making the dessert even more delicious.

6. Serve and Garnish

When you’re ready to serve, top each cup with a dollop of whipped cream and a sprinkle of leftover cookie crumbs. If you’d like to make it even more festive, you can garnish with a dusting of cinnamon or a few chopped pecans. The final touch is a beautiful, indulgent dessert that’s sure to impress your guests.