Pumpkin Cheesecake Cookie Cups
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 package (16.5 oz) refrigerated pumpkin spice or sugar cookie dough
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Whipped cream and cinnamon for garnish (optional)
Instructions
- Step 1: Preparation – Preheat your oven to 350°F (175°C). Lightly grease a 24-count mini muffin tin with non-stick cooking spray to ensure the cookie cups release easily after baking.
- Step 2: Bake the Cookie Base – Scoop about one tablespoon of cookie dough into each mini muffin cup. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers may still look a bit soft, which is perfect.
- Step 3: Create the Cup Shape – Immediately after removing the tin from the oven, use the back of a small measuring spoon or a tart tamper to press down into the center of each cookie. This creates the “well” or cup shape for the filling. Let the cups cool completely in the pan.
- Step 4: Prepare the Filling – In a medium mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Continue mixing until the color is uniform and the texture is creamy.
- Step 5: Fill the Cups – Once the cookie cups are fully cooled, remove them gently from the muffin tin. Spoon or pipe the pumpkin cheesecake filling into each cup. For a professional look, use a piping bag with a large round tip.
- Step 6: Chill and Set – Place the filled cookie cups in the refrigerator for at least 1 to 2 hours. This allows the cheesecake filling to set and the flavors to meld together. Top with a dollop of whipped cream before serving if desired.