Get ready to indulge in a dessert that combines the best of fall flavors with a delightful twist! These Pumpkin Pie Cheesecake Cookie Cups are the perfect fusion of creamy cheesecake and spiced pumpkin goodness, all nestled in a warm, buttery cookie crust. Whether you're hosting a holiday gathering or simply craving something sweet, these bite-sized treats are sure to impress your guests and leave them asking for the recipe. With just a little prep time and a few simple ingredients, you'll be on your way to creating a dessert that’s as beautiful as it is delicious. Don’t miss out on the chance to elevate your dessert game with this irresistible recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cookie cups
Ingredients
- 1 cup pumpkin puree
- 1 package sugar cookie dough
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
- In a mixing bowl, take the sugar cookie dough and divide it into 12 equal portions. Roll each portion into a ball and place it in the center of each muffin cup. Use your fingers or the bottom of a glass to press the dough down and up the sides of the cup, forming a small crust.
- Bake the cookie crusts in the preheated oven for about 10-12 minutes, or until they are lightly golden. Remove from the oven and allow to cool slightly while you prepare the filling.
- In a separate mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer to beat them together until smooth and creamy.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Continue to mix until all ingredients are well combined and the filling is smooth.
- Once the cookie crusts have cooled slightly, spoon the pumpkin cheesecake filling into each cookie cup, filling them to the top.
- Return the filled cookie cups to the oven and bake for an additional 12-15 minutes, or until the filling is set and slightly puffed.
- Remove the cookie cups from the oven and let them cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, you can optionally top the cookie cups with whipped cream and a sprinkle of cinnamon or additional pumpkin pie spice for extra flavor and presentation.
- Enjoy your delicious Pumpkin Pie Cheesecake Cookie Cups as a delightful dessert perfect for any occasion!
Tips
- Chill the Dough: If your sugar cookie dough is too soft to handle, consider chilling it in the refrigerator for about 15-20 minutes. This will make it easier to roll and shape into cups.
- Mixing the Filling: Make sure your cream cheese is softened to room temperature for a smooth filling. If it's too cold, it can be lumpy and hard to mix.
- Don’t Overbake: Keep an eye on the cookie cups during the second bake. You want the filling to be set but still slightly jiggly in the center, as it will continue to firm up while cooling.
- Presentation Matters: For an extra touch, add a dollop of whipped cream on top of each cookie cup and a sprinkle of cinnamon or nutmeg before serving. This adds a festive flair that will wow your guests!
- Storage Tips: These cookie cups can be stored in an airtight container in the fridge for up to 3 days. They also freeze well—just be sure to separate layers with parchment paper to prevent sticking!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
