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!
Introducing a delightful autumn-inspired treat that’s bound to capture the essence of fall in every bite: Pumpkin Cheesecake Sugar Cookie Cups. As the leaves change and the air turns crisp, these miniature delights offer the perfect fusion of flavors and textures to satisfy your sweet tooth and elevate your seasonal gatherings.
Imagine a tender, golden sugar cookie cup serving as a delectable base, cradling a lusciously creamy pumpkin cheesecake filling. Each bite combines the warmth of traditional pumpkin spices with the richness of cheesecake, creating a symphony of tastes that will leave you craving more.
Whether you’re hosting a cozy autumn get-together, celebrating Thanksgiving, or simply indulging in a sweet moment to yourself, these Pumpkin Cheesecake Sugar Cookie Cups are the embodiment of fall in a dessert. Follow along as we guide you through the steps to create these charming treats, ensuring that the flavors and aromas of the season permeate your kitchen and delight your taste buds. Embrace the spirit of autumn with each delicious morsel – let’s dive into this mouthwatering culinary adventure together.
Can These Cookie Cups Be Made Ahead of Time?
They are soft and chewy and get even more soft as they sit with the cheesecake in them. The cookies absorb some of the moisture and get even better with time. Because of that, I’d totally recommend making these a day ahead.
How to store Cheesecake Cookie Cups?
You can store in the refrigerator for up to 4-5 days.
These tasty treats are perfect for fall and will surely be a hit with your friends and family. Try making them for your next autumn gathering! Enjoy!
- 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
- 6 oz cream cheese, softened
- ½ cup canned pumpkin puree
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Whipped cream, optional
- Ground cinnamon, optional
- Pumpkin candy, optional
- 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
- 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
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