Dolly’s Pumpkin Spice Ice Cream Crumble Cups
Ingredients
Scale
- 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
- Preheat oven to 350°F. Line a 12-cup muffin pan with liners (parchment liners work best).
- Make the cookie dough according to package directions.
- 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.
- 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!)
- Scoop 2–3 tablespoons of softened ice cream onto each cookie base, pressing gently to spread evenly. Drizzle with caramel.
- Sprinkle a generous layer of the cookie crumble over the ice cream, pressing lightly so it sticks.
- Freeze at least 4 hours, or until firm. Remove liners before serving.
- Finish with whipped cream and a dash of cinnamon on top.