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A wood cutting board topped with pumpkin cheesecake cookie cups that have pumpkin candies on them.

Pumpkin Cheesecake Cookie Cups

Tiffany
Pumpkin cheesecake cookie cups are made with warm pumpkin spice cookie cups filled with no-bake cheesecake filling.
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Prep Time 25 minutes
Cook Time 12 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 7 minutes
Course Desserts
Cuisine American
Servings 28 Cookie Cups
Calories 111 kcal

Equipment

Ingredients
  

Pumpkin Cookie Cups

  • ½ cup Unsalted Butter softened
  • ⅓ cup Light Brown Sugar packed
  • ⅓ cup Granulated Sugar
  • ⅓ cup Pumpkin Purée reduced to approximately 3 tablespoons
  • 1 Egg Yolk
  • 1 teaspoon Pure Vanilla Extract
  • 1½ cups All-Purpose Flour
  • ½ teaspoon Baking Soda
  • ¾ teaspoon Ground Cinnamon
  • ½ teaspoon Pumpkin Pie Spice
  • ½ teaspoon Salt

Cheesecake Filling

  • ½ cup Heavy Whipping Cream cold
  • 4 ounces Cream Cheese softened
  • 6 tablespoons Powdered Sugar
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Pure Vanilla Extract
  • Pumpkin Candies optional topping

Instructions
 

Cookie Cups

  • Add the pumpkin purée to a small nonstick skillet over medium-low heat. Cook for about 10 minutes, stirring frequently. It should be reduced to a thick paste with no shine left, about 3 tablespoons. Transfer to a bowl and allow to cool completely.
  • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and creamy, approximately 2–3 minutes.
  • Mix in the cooled pumpkin paste, egg yolk, and vanilla extract until combined.
  • Add flour, cornstarch, baking soda, cinnamon, pumpkin pie spice, and salt.
  • Preheat the oven to 375°F. Lightly grease a mini muffin tin with nonstick cooking spray.
  • Divide the cookie dough evenly among the muffin tins, using approximately 1 tablespoon of dough per tin. It's easiest to use a 1-tablespoon cookie scoop. Press the dough evenly across the bottoms and halfway up the sides to create a well in the center.
  • Bake for approximately 11-12 minutes, until the edges are lightly golden brown and the cookie dough appears set.
  • Immediately after removing the muffin tin from the oven, use the bottom of a small measuring cup or rounded spoon to gently press down the centers, creating deeper wells for the cheesecake filling.
  • Allow the cookie cups to cool in the muffin tin for 11-14 minutes. Carefully loosen the edges with a thin spatula or butter knife, then transfer to a wire rack to cool completely.

Cheesecake Filling

  • Beat the heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
  • In a separate mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, lemon juice, and vanilla extract. Beat until smooth.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy. Refrigerate for 30 minutes to firm up.
  • Transfer the cheesecake filling to a piping bag fitted with a large open tip. Pipe cheesecake filling into each cooled pumpkin cookie cup.
  • Keep refrigerated until ready to serve, and then add pumpkin candies. Otherwise, the moisture from the cheesecake can cause the candy colors to run.

Nutrition

Calories: 111kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 77mgPotassium: 54mgFiber: 1gSugar: 8gVitamin A: 580IUVitamin C: 0.2mgCalcium: 15mgIron: 0.5mg