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These Pumpkin Pecan Strudel Cups turn familiar pumpkin pie flavors into adorable, bite-sized treats that are easy to serve and enjoy.
Each mini phyllo shell holds a creamy pumpkin filling layered with crunchy pecans and a small cube of cream cheese, creating a delicious contrast of textures in every bite.
The pumpkin mixture combines pumpkin puree, brown sugar, salt, and pumpkin pie spice for a warmly spiced, gently sweet filling.
A little pumpkin pie spice and granulated sugar are added directly to the phyllo shells before the other components, giving the finished cups an extra touch of sweetness and seasonal spice.
Chopped pecans bring a pleasant crunch that balances the smooth pumpkin mixture and melting cream cheese.
As the cups bake, the phyllo shells become beautifully golden while the cream cheese softens into the filling.
The result is a small pastry that feels reminiscent of pumpkin pie while offering a lighter, crispier shell and convenient individual portions.
With only 20 minutes of preparation and 15 minutes in the oven, these strudel cups are especially appealing when you want a simple pumpkin dessert without preparing a full pie.
They are best served warm, and an optional dollop of whipped cream adds a creamy finishing touch.
Yielding 45 mini shells, this recipe is well suited to sharing at gatherings or serving as small seasonal desserts.
Creamy Pumpkin Pecan Strudel Cups
Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 350°F.
- Prepare the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, salt, and 3/4 teaspoon of the pumpkin pie spice until well combined. Set the mixture aside.
- Make the Spice Sugar: In a small bowl, stir together the remaining 1/4 teaspoon pumpkin pie spice and the granulated sugar.
- Arrange the Fillo Shells: Place the thawed mini fillo shells on nonstick baking sheets, arranging them so they are ready to fill.
- Layer the Fillings: Sprinkle a small amount of the pumpkin pie spice-sugar mixture inside each fillo shell. Add a few pieces of chopped pecans, followed by one cube of cream cheese. Spoon a heaping teaspoon of the pumpkin mixture into each shell.
- Finish the Cups: Sprinkle any remaining pumpkin pie spice-sugar mixture over the filled shells.
- Bake the Strudel Cups: Bake at 350°F for 15 minutes, or until the fillo shells are golden and the cream cheese has melted.
- Serve Warm: Serve the pumpkin pecan strudel cups warm, adding a dollop of whipped cream if desired.
Notes
- Use mini fillo shells that have been fully thawed before assembling the cups.
- Divide the 1 teaspoon of pumpkin pie spice between the pumpkin mixture and the spice-sugar topping as directed.
- Cut the cream cheese into small cubes so each shell receives a creamy portion.
- Fill each shell with a heaping teaspoon of pumpkin mixture rather than overfilling it.
- Bake until the fillo shells are golden and the cream cheese is melted.
- Serve the cups warm for the best combination of crisp pastry, creamy filling, and melted cream cheese.
Chef’s Secret
The key to these Pumpkin Pecan Strudel Cups is keeping the filling portions balanced inside the delicate fillo shells.
Start with only a small sprinkle of the pumpkin pie spice-sugar mixture, then add a few pecan pieces and one small cube of cream cheese before topping each shell with a heaping teaspoon of pumpkin mixture.
This layering keeps the ingredients distributed throughout the bite instead of allowing the pumpkin filling to overpower the pecans or cream cheese.
Pay close attention during the final minutes of baking and look for golden fillo shells and melted cream cheese as the visual cues for doneness.
Since the cups are small, serving them warm lets the contrasting crisp, creamy, nutty textures stand out especially well.
Serving Suggestions
Serve these pumpkin pecan cups warm on a dessert platter, either individually or arranged together for an attractive bite-sized presentation.
A small dollop of whipped cream makes a natural finishing touch and adds extra creaminess to the spiced pumpkin filling.
They can also be served alongside other small seasonal desserts when preparing a varied dessert spread.
For a simple presentation, arrange the golden cups on a serving plate immediately after baking and add whipped cream just before serving.
Conclusion
Pumpkin Pecan Strudel Cups offer the familiar flavors of pumpkin pie in a convenient mini dessert.
Crisp golden fillo shells surround warmly spiced pumpkin, crunchy pecans, and melted cream cheese for a satisfying combination of textures.
Served warm with optional whipped cream, these bite-sized treats make an inviting seasonal dessert for sharing.
