Name: Mini Gingerbread Pudding Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup whole milk; ½ cup heavy cream; ⅓ cup packed brown sugar; 2 tablespoons unsulphured molasses; 2 tablespoons cornstarch; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ¼ teaspoon salt; 1 teaspoon vanilla extract; Whipped cream, for topping; Gingerbread cookie crumbs, for garnish

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These Mini Gingerbread Pudding Cups are a warm, comforting nod to classic holiday flavors. Each cup is filled with a silky pudding spiced with ginger, cinnamon, nutmeg, and cloves, then finished with a dollop of whipped cream and a sprinkle of gingerbread cookie crumbs. It’s a festive and cozy dessert that brings all the nostalgic charm of gingerbread into a smooth and creamy spoonful.

Mini Gingerbread Pudding Cups

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup whole milk

½ cup heavy cream

⅓ cup packed brown sugar

2 tablespoons unsulphured molasses

2 tablespoons cornstarch

½ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

¼ teaspoon salt

1 teaspoon vanilla extract

Whipped cream, for topping

Gingerbread cookie crumbs, for garnish

Directions

I start by whisking together the brown sugar, cornstarch, ginger, cinnamon, nutmeg, cloves, and salt in a medium saucepan.

Then I gradually add the milk, heavy cream, and molasses, whisking until everything is fully combined with no lumps.

I place the saucepan over medium heat and cook the mixture, whisking often, until it thickens and starts to bubble—this usually takes 7 to 10 minutes.

Once it’s thickened, I remove it from the heat and stir in the vanilla extract.

I pour the pudding into mini cups or small jars and let them cool for a few minutes before refrigerating for at least 1 hour.

Just before serving, I top each cup with a swirl of whipped cream and a sprinkle of crushed gingerbread cookies.

Servings and timing

This recipe makes 8 servings.

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Calories: 185 kcal per serving

Variations

I sometimes swap the molasses for maple syrup if I want a milder flavor.

For a dairy-free option, I use almond or oat milk and coconut cream.

I like to mix in finely chopped crystallized ginger for a spicy surprise.

If I’m serving kids, I skip the strong spices and use just cinnamon and a bit of vanilla for a gentler taste.

Storage/Reheating

I store the pudding cups in the refrigerator, covered, for up to 4 days.
I don’t recommend freezing them, as the texture changes.
When I want to serve them, I let them sit at room temperature for about 10 minutes to take the chill off.
I always add the whipped cream and garnish right before serving to keep them fresh and pretty.

FAQs

How far in advance can I make these pudding cups?

I usually make them up to 2 days ahead, which works perfectly. Just keep them covered and refrigerated until ready to serve.

Can I serve this pudding warm?

Yes, I can! It’s traditionally served chilled, but I sometimes serve it slightly warm—just skip the fridge step and serve right after it cools a bit.

What can I use instead of gingerbread cookies for garnish?

I’ve used gingersnaps, graham crackers, or even crushed speculoos cookies when I don’t have gingerbread cookies on hand.

Can I double the recipe?

Absolutely. I double it often for parties, just make sure to use a larger saucepan so it doesn’t boil over.

Is this recipe gluten-free?

The pudding itself is gluten-free, but I make sure to use gluten-free cookies for the topping if needed.

Conclusion

These Mini Gingerbread Pudding Cups are my go-to dessert during the holidays. They’re simple to make, rich in flavor, and bring a festive flair to any gathering. Whether I’m entertaining or just treating myself, they never fail to deliver warm, spiced comfort in every spoonful.

Recipe:

Mini Gingerbread Pudding Cups

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Author: Cheryl
Total Time: 30 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

These Mini Gingerbread Pudding Cups are a festive and cozy dessert featuring silky spiced pudding flavored with ginger, cinnamon, nutmeg, and cloves. Topped with whipped cream and gingerbread cookie crumbs, they bring the nostalgic charm of the holidays to every bite.

Instructions

In a medium saucepan, whisk together brown sugar, cornstarch, ground ginger, cinnamon, nutmeg, cloves, and salt.
Gradually whisk in the whole milk, heavy cream, and molasses until fully combined and smooth.
Place the saucepan over medium heat and cook the mixture, whisking frequently, until it thickens and begins to bubble, about 7–10 minutes.
Remove from heat and stir in the vanilla extract.
Pour the pudding into mini cups or small jars and let cool for a few minutes before refrigerating for at least 1 hour.
Before serving, top each pudding cup with whipped cream and sprinkle with gingerbread cookie crumbs.