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 beautiful, they’ve been a hit at every Halloween or Thanksgiving party as well!
What You’ll Need
These parfait cups are built with three simple layers and you’ll need the following ingredients:
- Greek yogurt
- Pumpkin puree
- Gingersnap cookies
- Whipping cream
You’ll also need a few pantry staples like honey, cinnamon, pumpkin spice, and powdered sugar.
How to Make These Pumpkin Yogurt Parfait Cups
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 until smooth and creamy.
Make sure to taste the mixture at this stage – 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 touch more powdered sugar.
Next, crush your gingersnap cookies. I like to do this with my fingers instead of 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.
Now it’s time to assemble the parfaits. I used four 7 oz dessert glasses but you can use small jars or make your desserts in bigger glasses.
Pipe or spoon a layer of the pumpkin yogurt mix into each glass, using about a third of the total mass across all your glasses. Then sprinkle a layer of cookie crumbles over the yogurt.
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!
Finally, whip the cream with powdered sugar until soft peaks form. Top each parfait with a fluffy dollop of whipped cream and finish with a sprinkle of the remaining gingersnap crumbs and serve immediately.
Note! Only add the whipped cream layer if you’re serving your desserts right away. If not, hold off on the topping until just before serving to keep it fresh and fluffy.
Why You’ll Love This Recipe
- Healthy but totally dessert-worthy: 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 done in 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.
Tips for the best Pumpkin Yogurt Parfaits
- Use full-fat Greek yogurt for the best texture and flavor.
- Don’t over-sweeten the pumpkin layer – remember the whipped cream adds sweetness too.
- Layer with intention: Clean layers make for a pretty presentation – a piping bag (or zip-top bag with the corner snipped) helps.
- You can’t make everything ahead: Prepare the yogurt and cookie layers in advance and refrigerate, but add whipped cream just before serving.
- Want more crunch? Add chopped pecans or granola between the layers for extra texture.
📌 Pumpkin Yogurt Parfait Cups (Recipe Card)
Ingredients (Makes 4 parfaits)
Pumpkin Yogurt 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
Cookie Layer
- 6 gingersnap cookies, crushed by hand
- Extra crumbs for topping
Whipped Cream Topping
- 1/4 cup whipping cream
- 1 tablespoon powdered sugar
Equipment
- Mixing bowls
- Whisk or hand mixer
- Piping bag or zip-top bag
- Dessert glasses (about 7 oz each)
Instructions
- In a bowl, combine Greek yogurt, pumpkin puree, cinnamon, pumpkin pie spice, honey, and powdered sugar. Whip until smooth. Taste and adjust 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 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.
