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As the leaves turn and the air cools, the allure of fall baking comes into full swing, and few desserts capture the spirit of the season quite like Frosty Pumpkin Cheesecake Cookie Cups. This delightful recipe marries the rich flavors of pumpkin and warm spices with the creamy texture of cheesecake, all nestled within a soft, cookie cup. It’s a treat that not only satisfies your sweet tooth but also celebrates the essence of autumn, making it a perfect addition to your holiday gatherings or cozy family nights.

Frozen Pumpkin Cheesecake Cookie Cups

Celebrate the essence of fall with these Frosty Pumpkin Cheesecake Cookie Cups! Combining the warm flavors of pumpkin and spices with a creamy cheesecake filling, these delightful treats are perfect for autumn gatherings. Each cookie cup features a soft, buttery base that perfectly contrasts the smooth pumpkin cheesecake. Whether for Thanksgiving or a cozy family night, this recipe guides you through creating these irresistible desserts step by step. Enjoy the sweetness of the season!
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Ingredients
  

For the Cookie Cups:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, softened to room temperature

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened at room temperature

1/2 cup pumpkin puree (canned or freshly made)

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

For Topping (optional):

Whipped cream

Crushed graham crackers

Sprinkle of cinnamon

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Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin with cooking spray or butter to prevent sticking.

    Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside. In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy and well combined. Next, add the egg and vanilla extract, continuing to mix until fully incorporated.

      Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture.

        Shape the Cookie Cups: Using a small cookie scoop or your hands, take tablespoon-sized portions of the cookie dough and roll them into balls. Press each ball into the bottom and up the sides of the mini muffin tin cups to create a hollow center for the filling.

          Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the cookie cups are golden brown around the edges. Once done, remove from the oven and allow them to cool in the tin for a few minutes before gently transferring them to a wire rack to cool completely.

            Prepare the Pumpkin Cheesecake Filling: In a medium bowl, use a hand mixer to beat the softened cream cheese until smooth and creamy. Add in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice, mixing until the filling is well combined and creamy.

              Fill the Cookie Cups: Once the cookie cups have cooled completely, carefully spoon or pipe the pumpkin cheesecake filling into each cookie cup, filling them generously to the brim.

                Freeze: Arrange the filled cookie cups in a single layer on a baking sheet. Place them in the freezer for at least 2 hours, or until the filling is firm and set.

                  Serve: Once frozen, your cookie cups can be served immediately or stored in an airtight container in the freezer until you’re ready to enjoy. When serving, top each cookie cup with a dollop of whipped cream, a sprinkle of crushed graham crackers, and a dash of cinnamon for an extra festive touch.

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                      Prep Time, Total Time, Servings: 30 minutes | 2 hours 30 minutes | 24 cookie cups