Gingerbread Cups with Spiced Pears are a refined yet easy holiday dessert that combines warming gingerbread spices with tender sautéed pears. Serve them warm with a scoop of ice cream and a drizzle of molasses for a cozy finish.
This recipe was originally published in December 2017 and has been updated with new photos, clearer instructions and a few small recipe tweaks. The cookie cups can be made ahead and frozen, while the spiced pears are best cooked just before serving.
I first adapted this idea from a cookie cup dessert I loved and have refined it to highlight gingerbread spices and sautéed pears. The cups are petite, perfect after a large meal, and pair beautifully with warm fruit and cold ice cream.
Details on a few ingredients
- Pears: Bosc pears work well here because they stay firm when cooked and develop a lovely, caramelized texture without turning mushy.
- Whole wheat flour: Whole wheat lends a nuttier, more wholesome flavor to the cookie cups. The recipe is written for whole wheat and may behave differently with other flours.
- Coconut sugar: Coconut sugar brings a mild caramel note to both the cups and the pears. Brown sugar is an easy substitute if you don’t have coconut sugar.
- Spices: Ground ginger, cinnamon, cloves and allspice create a classic gingerbread profile. You can add a pinch of nutmeg if you like.
- Ice cream: Vanilla or a similarly mild ice cream complements the warm pears. Use a dairy-free ice cream to keep the dessert dairy-free.
How to make gingerbread cups
- Beat almond butter, softened coconut oil, coconut sugar and molasses until creamy. Add the egg and mix until smooth.
- Whisk the dry ingredients—whole wheat flour, ginger, cinnamon, cloves, allspice, baking powder, baking soda and salt—then add to the wet ingredients on low speed until a dough forms.
- Grease a 12-cavity muffin pan. Using a 1½-inch cookie scoop, place mounds of dough into each cavity.
- Press the dough with your fingers to form thin cups along the bottom and up the sides of each cavity.
- Bake at 375°F for 5 minutes. Remove and carefully reshape each cup with a metal spoon, then bake another 3 minutes. Reshape again if needed.
- Cool the cups completely in the pan before removing with a knife edge and storing.
How to make spiced pears
- Warm a skillet with a little coconut oil.
- Peel, core and chop pears into ½-inch pieces. Toss with lemon juice, coconut sugar and the spices.
- Add the pears to the skillet with a few teaspoons of water.
- Sauté over medium-low heat for 10–15 minutes until the pears are tender and caramelized, adding a splash more water if needed.
How to assemble the cookie cups
Spoon warm spiced pears into each cookie cup, top with a scoop of ice cream and finish with a drizzle of molasses. These are best served immediately so the contrast between warm fruit and cold ice cream is at its best.
One batch of pears should fill all 12 cups. If you plan to serve fewer cups, either increase the fruit per cup or reduce the pears used.
Storage and freezing
Unfilled cookie cups keep in an airtight container at room temperature for 2–3 days or can be frozen for up to 3 months. Thaw at room temperature before filling. The pear filling is at its best freshly sautéed; reheated pears tend to lose some texture.
Tips for success
- Bring cold ingredients to room temperature so the coconut oil stays soft and mixes evenly.
- Grease the muffin pan well so the cups release easily after cooling.
- Spread the dough thinly along the bottom and sides of each cavity; the cups will puff while baking.
- Use a metal teaspoon to reshape hot cups right after the first bake—plastic will melt and fingers will get burned.
- Allow cups to cool in the pan so they firm up and keep their shape.
Recipe variations
- Swap almond butter for another nut or seed butter if needed.
- For a lighter topping, try coconut molasses whipped cream made from chilled full-fat coconut milk, a tablespoon of molasses and warm spices.
- If dairy is not a concern, regular ice cream or whipped cream are lovely alternatives.
- Replace pears with sautéed apples for a different fruit flavor.
- Instead of molasses, finish with chocolate or butterscotch sauce.
- Top with toasted coconut for extra texture and flavor.
More gingerbread recipes
- Ginger Molasses Cookies
- Easy Gingerbread Cake
- Mini Gingerbread Donuts
The gingerbread cookie cups are inspired by a similar cookie cup concept and have been adapted to highlight spiced pears and a gingerbread profile. If you try this recipe, enjoy the process and feel free to adjust spices and toppings to suit your taste.
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📖 Recipe
Gingerbread Cups with Spiced Pears
An elegant, simple Christmas dessert combining warm gingerbread spices and sautéed pears. Serve warm with ice cream and a drizzle of molasses.
Ingredients
For the cookie cups:
- ¼ cup almond butter, room temperature
- ¼ cup virgin cold-pressed coconut oil, softened (not melted)
- ¼ cup coconut sugar
- 2 tablespoons molasses
- 1 large egg, room temperature
- ¾ cup whole wheat flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
For the spiced pears:
- 2 teaspoons virgin cold-pressed coconut oil
- 2 medium Bosc pears, peeled and chopped into ½-inch pieces
- 2 teaspoons coconut sugar
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 4–5 teaspoons water
- Dairy-free ice cream and molasses for topping
Instructions
Prepare the gingerbread cups:
- Preheat oven to 375°F and grease a standard 12-cavity muffin pan.
- In a large bowl, beat almond butter, softened coconut oil, coconut sugar and molasses until creamy. Add the egg and mix until smooth.
- In a separate bowl, whisk flour with ginger, cinnamon, cloves, allspice, baking powder, baking soda and salt.
- With the mixer on low, gradually add the dry ingredients to the wet and mix until a dough forms.
- Using a 1½-inch cookie scoop, place mounds of dough into each muffin cavity. Press the dough thinly around the bottom and up the sides to form cups.
- Bake 5 minutes, remove and reshape each cup with a metal teaspoon, then bake an additional 3 minutes. Reshape again if necessary.
- Let the cups cool completely in the pan before removing with the edge of a knife.
Prepare the filling and assemble the cookie cups:
- Heat coconut oil in a skillet.
- Toss pears with lemon juice, coconut sugar and spices in a bowl.
- Add the pears and water to the skillet.
- Cook over medium-low heat for 10–15 minutes until the pears are tender and caramelized, adding water if needed.
- Spoon warm pears into each cookie cup, top with ice cream and a drizzle of molasses. Serve immediately.
Notes
- Unfilled cookie cups keep at room temperature in an airtight container for 2–3 days or can be frozen up to 3 months.
- One batch of pears should fill all 12 cups. If serving fewer cups, increase pears per cup or use fewer pears.
- Bring cold ingredients to room temperature so the coconut oil mixes smoothly.
- Grease the muffin pan generously to prevent sticking.
- Use a metal teaspoon to reshape cups while hot rather than plastic or fingers.
- For a coconut molasses cream topping, chill a can of full-fat coconut milk overnight, scoop the solid cream into a bowl, add 1 tablespoon molasses and ½ teaspoon each of ground ginger and cinnamon, and beat until creamy.
Nutrition Facts per Serving
Calories: 150 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Fiber: 2 g | Sugar: 8 g