It’s finally December, so let’s bring on the gingerbread! Or even better, let’s bring on these Spiced Pear Gingerbread Cookie Cups!
How is it only 24 days until Christmas? Wasn’t it just Halloween? I don’t know about you, but this fall is just flying by! Don’t get me wrong, I’m not upset about it. I’m actually excited about the start of December and all the Christmas festivities we have planned! And this year, I’m determined to savour every moment!
While we have some new things planned this year, we also have our traditions that we love doing every year. For instance, my husband and I usually watch every Christmas movie we own (we are talking over 20 plus movies!) and drive around our childhood neighborhoods to look at Christmas lights.
What types of festive activities and traditions do you have planned for the season?
Another one of my favourite Christmas traditions is excessive baking! I bet you never would have guessed that!?! 😉 And these Spiced Pear Gingerbread Cookie Cups are definitely going to be a part of my baking traditions going forward! They’re a new fave of mine for two reasons: I love all things gingerbread; and they’re so easy to make! And, as a bonus, they look a little fancy! A perfect little dessert for Christmas day perhaps?!
The recipe for the cookie cups is actually a twist on the crust I use in this almond butter strawberry shortcake tart. Except I added some ground cinnamon, ginger and cloves, and substituted molasses for honey. These cups are crispy and chewy with a nice hint of ginger. I could eat them all on their own without any filling!
But the filling of spiced pears and molasses coconut cream is actually quite delicious, so don’t pass it up!
To make the filling, I just chopped up some Bosc pears and tossed them with some lemon juice, coconut sugar and spices, and cooked them over a low heat. Then, I just whipped up some coconut milk with molasses and spices, assembled the cookie cups and voila! Fancy dessert all good to go!
While I added pears and coconut cream to these gingerbread cookie cups, you could add any number of fillings. I bet baked apple slices and vanilla ice cream would be awesome! Not as clean as the filling in this recipe, but delicious all the same! 😉
These are definitely on my list to make for one of my holiday gatherings this year! Hopefully it ends up on your list too! If you make them, be sure to let me know how they turn out! Or share a photo on Instagram by tagging @crumbtopbaking!
And don’t forget about the Sweetest Season Cookie Exchange going on this week! Check out all the festive recipes by my fellow food bloggers! And check out our fundraising page for ways you can contribute!
Enjoy the first weekend of December!Print
Spiced Pear Gingerbread Cookie Cups
With a gingerbread cookie base, topped with spiced pears and molasses coconut cream, these Spiced Pear Gingerbread Cookie Cups make the perfect Christmas dessert!
- Prep Time: 25
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 cookie cups
- Category: Desserts
For the gingerbread cookie cups:
- 1/4 cup natural almond butter
- 1/4 cup coconut oil, virgin and cold-pressed
- 2 tbsp molasses
- 1/4 cup coconut sugar
- 1 egg
- 3/4 cup whole wheat flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp kosher salt
For the spiced pears:
- 2 Bosc pears, peeled and chopped into bite-sized pieces
- 1 tsp lemon juice
- 1 tsp coconut sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
For the coconut molasses cream:
- 1 can (400 ml) of full fat coconut milk, refrigerated
- 1 tbsp molasses
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- toasted coconut for topping (optional)
Preparing the gingerbread cups:
- Pre-heat the oven to 375 degrees and grease a regular-sized 12-cup muffin pan.
- In a large bowl, add the almond butter and coconut oil and beat with an electric mixer on high-speed until well combined (approximately 3-5 minutes). On a medium speed, add the molasses and beat for about 30 seconds. Then, add the sugar and beat for another 30 seconds. Finally, add the egg and beat until the mixture is well combined and creamy. You may need to scrape down the sides of the mixing bowl as you go.
- In a separate bowl, sift together the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt.
- With the mixer on a low-speed, gradually add the dry mixture to the wet mixture and beat until a dough forms.
- Roll the dough into 12 balls and press into the prepared muffin cups. Using your fingers, shape the dough around the sides of the muffin cups to form little cups.
- Bake in the pre-heated oven for 5 minutes. The cups will puff up a bit. Remove from the oven and carefully press down the cups with a teaspoon in order to maintain the cup shape. Place back in the oven and bake for another 3 – 5 minutes, or until the edges of the cups are slightly browned. (Do not over-bake as the cups will continue to firm up once removed from the oven).
- Remove from the oven, and let the cookie cups sit for 15 minutes before transferring to a cooling rack to cool completely.
Preparing the filling and assembling the cookie cups:
- Add the chopped pears to a greased frying pan, and toss with the lemon juice, coconut sugar and spices. Cover and cook on low heat for 15-20 minutes, or until the pears are tender. (Stir occasionally to ensure the pears do not burn on the pan). Remove from heat and let cool.
- To prepare the coconut molasses cream, refrigerate the can of coconut milk overnight. Scoop the solidified coconut milk off the top and add to a bowl along with the molasses and spices. Beat on high with an electric mixer for 3-5 minutes, or until the coconut milk is creamy.
- Add spoonfuls of the pear mixture to the cookie cups and top with a dollop of coconut cream and a sprinkle of toasted coconut. Store any leftovers in the refrigerator and enjoy within a day.
- If you’re planning to make these Spiced Pear Gingerbread Cookie Cups for an event, they are best made the day of. Once assembled and refrigerated, the cookie cups lose some of their crispy texture. You can also make these a day in advance and assemble when ready to eat. Just store the pears and coconut cream separately in the refrigerator and the cookie cups in an airtight container on the counter.