Inside: Recipe for pumpkin yogurt parfait cups made with Greek yogurt, pumpkin puree, gingersnap cookies, and heavy whipping cream. They’re a great fall treat and dessert idea!
These pumpkin yogurt parfait cups are hands-down one of my favorite desserts of the fall season.
They’re creamy, lightly spiced, and just sweet enough to count as dessert while still filling me up when I eat them as a snack as well.
I often make these single-serve pumpkin yogurt cups when I need a quick weekend dessert in the fall, but because they come out so beautifully, they’ve been a hit at every Halloween or Thanksgiving party as well!
Plus, the pumpkin Greek yogurt on top of the cookie crumbs totally works as a dessert on its own!
Check out some of my other delicious pumpkin dessert ideas:
- Pumpkin Cheesecake Mousse Cups
- This air-light Pumpkin Mousse dessert is perfect for the holidays!
- Pumpkin Cupcakes with Pumpkin Greek Yogurt Frosting
How To Make These Pumpkin Yogurt Parfait Cups
Ingredients You’ll Need For This Recipe
For the pumpkin yogurt parfait layer
- 1 1/2 cups Greek yogurt
- 3/4 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/3 to 1/2 teaspoon pumpkin pie spice
- 2 tablespoons honey
- 2 teaspoons powdered sugar
For the cookie Layer:
- 6 gingersnap cookies, crushed by hand
- Extra crumbs for topping
For the whipped cream topping:
- 1/4 cup whipping cream
- 1 tablespoon powdered sugar
Step-by-Step Guide
1. Start by combining the Greek yogurt, pumpkin puree, cinnamon, pumpkin spice, honey, and a bit of powdered sugar in a bowl.
Use a whisk or hand mixer to blend it until it becomes smooth and creamy.
2. Crush your gingersnap cookies either by using a food processor or breaking them down between your fingers.
3. To assemble the parfaits, pipe or spoon a layer of the pumpkin yogurt mix into each dessert glass, using about a third of the total mass across all your glasses.
4. Sprinkle a generous layer of cookie crumbles over the yogurt.
5. Repeat the layering process until the glasses are filled, finishing with a final layer of the pumpkin yogurt mix.
Be sure to save a few cookie crumbs for topping, too!
6. Mix the heavy whipping cream with powdered sugar using a spoon until the sugar has dissolved. Then whip the cream into soft peaks.
7. Top each parfait with a fluffy dollop of whipped cream and finish with a sprinkle of the remaining gingersnap crumbs on top.
8. Serve immediately.
9. If you want to make these pumpkin parfait desserts ahead, please read the Important Recipe Notes section below!
Important Recipe Notes
- This recipe makes four portions when served in 7-oz dessert glasses. You can definitely use small jars or make your desserts in bigger glasses, but you’ll need to double the quantities if you’re serving more than two people.
- If you’re making this dessert for a party, I recommend using a piping bag (or a zip-top bag with the corner cut off) to fill the layers. You get a much cleaner look this way!
- I prefer to use full-fat Greek yogurt for the best texture and flavor.
- Make sure to taste the yogurt parfait mix after you’ve fluffed it up! It’s not meant to be overly sweet since the whipped cream on top will add more sweetness later. If you prefer it sweeter, though, feel free to add a bit more powdered sugar.
- I like to break down my cookies between my fingers instead of using a food processor because it creates a mix of textures with some larger chunks and finer crumbs. I find that the dessert comes out so much more interesting this way than when using uniform crumbs.
- If you want to make this dessert in advance, prepare the yogurt and cookies, then layer them up and refrigerate. Only add the final whipped cream layer right before serving to keep it fresh and fluffy.
- Want more crunch? Add chopped pecans or granola between the layers for extra texture.
Why You’ll Love This Recipe
- It’s healthy but tastes like an indulgent dessert: Sweetened with honey and just a little bit of sugar, it’s a better-for-you fall treat.
- No baking required: It’s a quick, no-bake recipe that’s ready in under 20 minutes.
- You can prepare it ahead: Make the base and cookie layers in advance and top with whipped cream right before serving.
- Perfectly portioned: These little cups are a great single-serve dessert that’s easy to bring to a party.
- Beautiful and festive: With those layers and cookie crumbs on top, they look like you spent way more effort than you did.
Pumpkin Yogurt Parfait Cups
Ingredients
For the pumpkin yogurt parfait layer:
- 1 1/2 cups Greek yogurt
- 3/4 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/3 to 1/2 teaspoon pumpkin pie spice
- 2 tablespoons honey
- 2 teaspoons powdered sugar
For the cookie layer:
- 6 gingersnap cookies crushed by hand
- Extra crumbs for topping
For the whipped cream topping:
- 1/4 cup whipping cream
- 1 tablespoon powdered sugar
Instructions
- In a medium-sized bowl, combine Greek yogurt, pumpkin puree, cinnamon, pumpkin pie spice, honey, and powdered sugar. Whip until smooth.
- Taste the yogurt and adjust the sweetness if needed.
- Crush gingersnap cookies by hand, leaving some pieces larger for texture.
- Layer one-third of the pumpkin yogurt mix into each glass, then sprinkle with cookie crumbles.
- Repeat layers until all the glasses are filled, finishing with pumpkin yogurt on top.
- When you’re ready to serve, whip cream with powdered sugar in a separate bowl until it’s nice and fluffy.
- Top each parfait with whipped cream and a sprinkle of cookie crumbs.
- Serve immediately or refrigerate the base and add cream just before serving.
Recipe Notes
- This recipe makes four portions when served in 7-oz dessert glasses. You can definitely use small jars or make your desserts in bigger glasses, but you’ll need to double the quantities if you’re serving more than two people.
- If you’re making this dessert for a party, I recommend using a piping bag (or a zip-top bag with the corner cut off) to fill the layers. You get a much cleaner look this way!
- I prefer to use full-fat Greek yogurt for the best texture and flavor.
- Make sure to taste the yogurt parfait mix after you’ve fluffed it up! It’s not meant to be overly sweet since the whipped cream on top will add more sweetness later. If you prefer it sweeter, though, feel free to add a bit more powdered sugar.
- I like to break down my cookies between my fingers instead of using a food processor because it creates a mix of textures with some larger chunks and finer crumbs. I find that the dessert comes out so much more interesting this way than when using uniform crumbs.
- If you want to make this dessert in advance, prepare the yogurt and cookies, then layer them up and refrigerate. Only add the final whipped cream layer right before serving to keep it fresh and fluffy.
- Want more crunch? Add chopped pecans or granola between the layers for extra texture.
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