Delicious pumpkin cheesecake sugar cookie cups topped with a dollop of whipped cream and a sprinkle of cinnamon. They are delicious and such fun little cookies to bite into!
Ingredients
For cookie cups:
½ cups butter, softened
¾ cup sugar
1 egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
¼ teaspoon baking powder
½ teaspoon baking soda
For cheesecake filling:
6 oz cream cheese, softened
½ cup canned pumpkin puree
¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
For topping:
Whipped cream, optional
For garnish:
Ground cinnamon, optional
Pumpkin candy, optional
Instructions
To make cookie cups:
Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray, set aside
In a large bowl cream together the butter and sugar
Add the egg and vanilla and mix until smooth and fluffy
Add the flour, baking soda, baking powder to a small bowl, stir together and then add the butter mixture, mix until well combined
Use a small cookie scoop to portion 1½ inch balls of dough and use your hands to roll them into a smooth ball
Portion a dough ball into each of the wells of your pan and press down slightly
Bake for 10-12 minutes or until edges are just golden
Remove from oven and cool completely
To make cheesecake filling:
In a mixing bowl, beat together the softened cream cheese, canned pumpkin puree, granulated sugar, vanilla extract, and pumpkin pie spice until smooth and well combined.
Spoon or pipe the pumpkin cheesecake filling into each cup, filling them to the top.
Refrigerate the pumpkin cheesecake sugar cookie cups for at least 1-2 hours to allow the filling to set.
Just before serving, add a dollop of whipped cream on top of each cup and sprinkle with ground cinnamon for garnish and add pumpkin candy on top if desired
Serve
Recipe by Yummiest Food Recipes at https://yummiestfood.com/pumpkin-cheesecake-sugar-cookie-cups/