Gingerbread Cups with Spiced Pears are an elegant yet simple Christmas dessert with warming gingerbread spices and sautéed pears. Best served warm with ice cream and a drizzle of molasses!
*This post was originally published in December 2017. It has been updated with new photos and text, including helpful tips for readers and a few adjustments to the recipe. Scroll to the bottom to see an original photo.
I’ve been making these gingerbread cookie cups with sautéed pears for a few years now, and they make the loveliest holiday dessert. They’re actually inspired by these eggnog cheesecake cookie cups from Liv for Cake, which I also make every year at the request of my sister.
The cookie cups for the recipe I’m sharing today can be prepared a few days in advance or even a few months in advance and frozen, and they’re the perfect size for a little something sweet after a big meal. The warm spiced pears are easy to make, and pair nicely with the ginger cookies and a scoop of ice cream.
Details on a few ingredients
Pears: I used Bosc pears in this recipe as they’re sweet and crisp, and tend to keep their shape better than some other types of pears. This just means that when you sauté them, they won’t get mushy.
Whole wheat flour: I’m a huge fan of baking with whole wheat flour as a way to make desserts a little more wholesome. It works well in these cookies cups so I haven’t tested this recipe with other types of flours.
Coconut sugar: This is added to both the cookie cups and the pears for added sweetness with a caramel flavour. If you don’t have coconut sugar, which is usually found in the organic section of grocery stores, you can substitute with brown sugar.
Spices: The recipe calls for ground ginger, cinnamon, cloves and allspice to create that warm gingerbread flavour. These spices are added to the cookie dough and pears. If you like, you can also add a pinch of nutmeg.
Ice cream: I used vanilla ice cream, which goes nicely with the warm pears. To keep this dessert dairy-free, make sure you go with a dairy-free ice cream.
How to make gingerbread cups
- Use an electric mixer to beat together the almond butter, coconut oil, sugar and molasses. Add the egg and beat until smooth.
- Whisk together the dry ingredients and, with the mixer on low speed, gradually add to the wet mixture until a dough forms.
- Grease a 12-cavity muffin pan with non-stick cooking spray. Using a 1 1/2-inch cookie scoop, place mounds of the dough into each cavity.
- Use your fingers to shape the dough around the bottoms and sides of the muffin cavities to form little cups.
- Bake on 375F for 5 minutes. Remove from oven and use a spoon to carefully reshape the cups. Bake for another 3 minutes. (You may need to reshape the cups again).
- Let the cups cool fully in the pan before lifting out with the edge of a knife and storing in a container.
How to make spiced pears
- Preheat a skillet with some coconut oil.
- Peel, core and chop your pears into 1/2-inch cubes. Add them to a bowl and toss with some lemon juice, coconut sugar and spices.
- Add the pears to the skillet with a little water.
- Cook over medium-low heat for 10-15 minutes, or until the pears are tender and caramelized.
How to assemble the cookie cups
Place a spoonful of the warm pears into a cookie cup and top with ice cream and molasses. Repeat with the desired amount of cups.
You should have enough pears to fill all 12 cups. However, if you’re not using all 12, you can always add more pears to each cup, or sauté one pear instead of two.
Storage and freezing
The unfilled cookie cups can be stored in an airtight container at room temperature for 2-3 days, or they can be frozen for up to 3 months. Just defrost at room temperature before filling.
The pear filling is best enjoyed warm so it should be made just before serving. I’ve tried making the pears in advance and reheating them but they just don’t have the same texture as freshly sautéed pears.
Tips for success
- Make sure the cold ingredients for the cookie cups are at room temperature. If your ingredients are cold, the coconut oil may start to harden as you mix together the cookie dough.
- Generously grease the muffin pan to ensure the cookie cups don’t stick. Once cooled, they should pop out easily using the edge of a knife.
- The cookie cups will puff up while baking, so spread the dough out in a thin layer around the bottom and sides of the muffin pan cavities.
- When you take the cups out of the oven after 5 minutes, use a metal teaspoon to reshape the cups. Don’t use a plastic spoon or your fingers as the cookies will be hot.
- Let the cups cool in the pan before removing them. This will help them firm up and keep their shape.
Recipe variations
- If you don’t have almond butter, you can use another type of nut or seed butter in the cookie dough.
- While I’ve topped the pears with ice cream, I’ve also made this recipe with a coconut molasses whipped topping. I’ve included how to make that in the recipe card below.
- If you don’t need this recipe to be dairy-free, you can top the pears with any kind of ice cream or you can use whipped cream.
- Instead of pears, try filling the cups with sautéed apples.
- Forego the drizzle of molasses on top and go for chocolate or butterscotch sauce instead.
- Sprinkle some toasted coconut on top of the pears.
More gingerbread recipes
More pear recipes
If you make these gingerbread cookie cups, I’d love to hear what you think in the comments below!
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Gingerbread Cups with Spiced Pears
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 cookie cups
- Category: Desserts
- Method: Bake
- Cuisine: American
Description
Gingerbread Cups with Spiced Pears are an elegant yet simple Christmas dessert with warming gingerbread spices and sautéed pears. Best served warm with ice cream and a drizzle of molasses!
Ingredients
For the cookie cups:
- 1/4 cup almond butter, room temperature
- 1/4 cup virgin, cold-pressed coconut oil, softened (not melted)
- 1/4 cup coconut sugar
- 2 tablespoons molasses
- 1 large egg, room temperature
- 3/4 cup whole wheat flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon kosher salt
For the spiced pears:
- 2 teaspoons virgin, cold-pressed coconut oil
- 2 medium-sized Bosc pears, peeled and chopped into 1/2-inch pieces
- 2 teaspoons coconut sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 4–5 teaspoons water
- Dairy-free ice cream and molasses for topping
Instructions
Prepare the gingerbread cups:
- Preheat oven to 375F and grease a standard size 12-cavity muffin pan.
- Add the almond butter, coconut oil, sugar and molasses to a large mixing bowl and use an electric mixer to beat together until creamy. Add the egg and beat until smooth.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, allspice, baking powder, baking soda and salt.
- With the mixer on low-speed, gradually add the dry ingredients to the wet mixture and beat until a dough forms.
- Using a 1 1/2-inch cookie scoop, place mounds of the dough into each muffin cavity. Using your fingers, shape the dough around the bottoms and sides of the muffin cavities to form cups.
- Bake for 5 minutes. Remove from oven and use a spoon to carefully reshape the cups. Bake for another 3 minutes and reshape the cups again, if necessary.
- Let the cups cool fully in the pan before lifting them out using the edge of a knife.
Prepare the filling and assemble the cookie cups:
- Melt the coconut oil in a skillet.
- Add the pears to a bowl and toss with the lemon juice, coconut sugar and spices.
- Place the pears in the skillet along with the water.
- Cook over medium-low heat for 10-15 minutes, or until the pears are tender and caramelized. (Add more water to the pears, if necessary).
- Place a spoonful of the warm pears into a cookie cup and top with ice cream and molasses. Repeat with the desired amount of cups. Serve immediately.
Notes
- The unfilled cookie cups can be stored in an airtight container at room temperature for 2-3 days, or frozen for up to 3 months.
- You should have enough pears to fill all 12 cups. If you’re not using all 12 cups, you can always add more pears to each cup, or sauté one pear instead of two.
- Make sure the cold ingredients for the cookie cups are at room temperature. If your ingredients are cold, the coconut oil may start to harden as you mix together the cookie dough.
- Generously grease the muffin pan to ensure the cookie cups don’t stick.
- To reshape the cookie cups, use a metal teaspoon instead of a plastic spoon or your fingers (the cookies will be hot).
- Instead of ice cream, you can top the pears with coconut molasses cream. To make it, use a 400 ml can of full fat coconut milk that has been refrigerated overnight. Scoop out the solidified coconut milk and add to a mixing bowl along with 1 tablespoon of molasses, and 1/2 teaspoon each of ground ginger and cinnamon. Use an electric mixer to beat until creamy.
- The total recipe time includes time for the cookie cups to fully cool.
- Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.
The recipe for the gingerbread cookie cups is adapted from Liv for Cake’s eggnog cheesecake cookie cups.
Such a fun little cookie cup! I think pear and gingerbread are such a great pairing!
Thanks Heather!
These are just perfect for the holidays! Elegant and brimming with festive flavors! I love these!!
Thanks Annie! These cookie cups definitely have a festive touch! They’ll be my go-to dessert for entertaining this holiday season!
This is such a unique idea, and the flavors are just perfect for this time of year. Looking forward to trying these soon.
Thanks LeAndra! There is something about ginger and pears that’s so perfect for Christmas! I hope you get a chance to try them! Let me know if you do!
Real talk – I put ginger in just about everything (except for my morning eggs – bleh) so I’m literally obsessed with it. Ginger (anything) cookies are my all-time favorite holiday dessert, so you’re speaking my language with your adorable cookie cups! They look and sound utterly delicious!
Thanks Christina! You’re too sweet! I love gingerbread year round, but this time of year it just makes the house smell so amazing!!!
Christmas is one of the only times of year that I bake cookies because I eat too many when they’re around! haha Excessive baking is the fun of Christmas for me. 🙂 Gingerbread is my favorite holiday treat and I’m loving these wholesome cookie cups. The spiced pear sounds like the perfect touch!
Thanks Marcie! Gingerbread is one of my faves this time of year too! I was actually eating the cookie cups on their own, without any filling! I excessively bake year round, but quickly give most of it away because I will eat it all! So I totally understand ;)!
OK yummm is all I can say to these. Baking enough to feed an army in December is my favorite Christmas tradition :). Hope you have a fabulous week!
Thanks Kelsie! I love that Christmas tradition!;) Happy baking!
I love watching our favourite Christmas movies…even though we’ve seen them a bazillion times! And baking is definitely a must! Little individual desserts are move favourite and these are so cute! Love all the festive flavours going on here. I bet they smell absolutely amazing as the cups bake!!
Thanks Dawn! I’m definitely making these again over the holidays! They are so easy to make and serve! As for the smell in the house, it has smelled like peppermint and gingerbread for weeks! Love it!
These are the cutest Leanne. I love tiny bite sized desserts they look so adorable. And baking with ginger just sends that wonderful festive aroma through the house. Definitely pinning to bake this holiday. Thanks for sharing.
Have a great week 🙂
Thanks Ashika! I always like creating individual, bite-sized desserts. They are so easy to serve and store! And the house is definitely smelling like gingerbread these days! ‘Tis the season! If you make them over the holidays, let me know how it goes!
What a great idea to turn cookies into a fancy dessert! I love little individual desserts for parties, and these look perfect.
Thanks Julie! I’m definitely making these again over the holidays! The last batch didn’t last very long!
Like y’all, we watch a bunch of Christmas movies, and I totally overkill the holiday baking. (But it’s so much fun! And there are always so many more new goodies for me to try!) And the combination of pear and gingerbread in these cookie cups just sounds outright divine! I cannot wait to try these beauties!
It has been so much fun seeing everyone bring a cookie to the mix and help raise awareness and money and spread holiday cheer this week. 🙂 Thank you, thank you, thank you for participating in this year’s Sweetest Season Cookie Exchange!
So glad you’re going to give them a try! Thanks for including me in this year’s cookie exchange! I had a great time participating and seeing everyone’s awesome creations! Happy Holidays Erin!
I used to love driving around looking at the lights as a kid! Now I’m excited to do it with my own kids! I’m so excited for all of the holiday baking – it’s the most delicious time of year! These gingerbread cookie cups have my name all over them. I love it!!
That’s a lovely tradition to do with your own kids! And yes, I totally agree! This is the most delicious time of year! Hopefully I can find the time for all the baking I want to do!!! Happy weekend Katherine!
These are so freaking cute! I am also all about the excessive amounts of baking for the holidays 😉
Thanks Cathleen! I thought they looked pretty cute too! Looking forward to a month of excessive baking!;)
These look SO yummy! I love the use of pear, what a unique flavor combo for a dessert!
Thanks Madison! The pear is really nice with the gingerbread and coconut cream! And a little bit festive too!;)