A freezer-friendly treat that brings Dolly’s pumpkin spice magic to every bite

If Dolly Parton had a fall dessert playlist, these Pumpkin Spice Ice Cream Crumble Cups would definitely be on repeat. They start with her signature cookie mix, layer in pumpkin pie ice cream, and get topped with a buttery cookie crumble. Think of them as the dessert version of sitting on the porch with a blanket, humming along to Dolly while the leaves start to turn. Easy to make, freezer-friendly, and full of fall flavor- this one’s a crowd-pleaser straight out of Dollywood dreams.

Why You’ll Love This Recipe

• Dolly Parton’s pumpkin spice cookie mix makes the perfect base
• Pumpkin pie ice cream adds a creamy, seasonal twist
• Buttery cookie crumble gives every bite a sweet crunch
• Freezer-friendly cups you can make ahead for fall parties
• Caramel drizzle and whipped cream make them a perfect substitute for pumpkin pie

Ingredient Notes

• Dolly Parton’s Pumpkin Spice Cookie Mix – gives you that sweet, spiced cookie flavor without extra work.
• Pumpkin pie ice cream – creamy and packed with swirls of pumpkin flavor, like a frozen slice of pie.
• Unsalted butter – helps turn leftover cookie dough into a crunchy crumble topping.
• Caramel sauce – adds sweetness and ties all the fall flavors together.
• Whipped cream – a fluffy finish that makes these feel extra seasonal.
• Cinnamon – just a sprinkle for a warm, spiced kick at the top.

Before You Bake

Do I need to soften the ice cream first?
Yes, let the pumpkin pie ice cream sit out for 10–15 minutes so it scoops and spreads easily over the cookie base.

Can I use all the cookie dough for the bases instead of making a crumble?
No, it will be too thick to bite through.

Do I have to freeze them overnight?
Not necessarily. Four hours is usually enough, but overnight gives you the firmest, scoop-shop style cups.

Dolly’s Pumpkin Spice Ice Cream Crumble Cups

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 box Duncan Hines Dolly Parton’s Pumpkin Spice Cookie Mix + ingredients listed on the box
• 1 quart pumpkin pie or pumpkin spice ice cream
• 2 tablespoons unsalted butter, melted
• Caramel sauce, for drizzling
• Whipped cream
• Ground cinnamon, for topping

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin pan with liners (parchment liners work best).
2. Make the cookie dough according to package directions.
3. Add about 1 ½ tablespoons of dough to each liner, pressing flat to form the base. Bake for 8–10 minutes, until just set. Cool completely.
4. Spread the remaining cookie dough onto a parchment-lined baking sheet. Drizzle with melted butter, toss to coat, and bake 8–10 minutes, stirring once, until golden and crisp. Let cool completely. (This makes extra cookie crunch topping—you’ll be glad to have it!)
5. Scoop 2–3 tablespoons of softened ice cream onto each cookie base, pressing gently to spread evenly. Drizzle with caramel.
6. Sprinkle a generous layer of the cookie crumble over the ice cream, pressing lightly so it sticks.
7. Freeze at least 4 hours, or until firm. Remove liners before serving.
8. Finish with whipped cream and a dash of cinnamon on top.

FAQ

Can I use a different flavor of ice cream?
Yes! Vanilla, cinnamon, or even butter pecan would taste great with Dolly’s cookie mix.

Can I make these ahead for a party?
Definitely. You can freeze them up to a week in advance—just add whipped cream and cinnamon right before serving.

What’s the best way to store leftovers?
Keep them in the freezer in an airtight container for up to one week.

Can I skip the caramel sauce?
Sure—though it adds amazing flavor. Try hot fudge or maple syrup as a fun swap.

Do I need to use liners in the muffin pan?
Yes, parchment liners are best so the ice cream cups peel away easily without sticking.

Sprinkle of Fun

Enjoy these Pumpkin Spice Ice Cream Crumble Cups while hosting a “Pumpkin Spice Sing-Along” night. Queue up Dolly’s hits, pour some apple cider, and let everyone belt out their favorite tunes while digging into these sweet, chilly treats.