This post may contain affiliate links. Please see disclosure form more information.

Pumpkin Cheesecake Cookie Cups made with no bake cheesecake filling in a sugar cookie crust are bite sized and perfect for an easy Thanksgiving dessert!

pumpkin cheesecake cookie cups with whipped cream on a plate.

If you’re looking for easy Thanksgiving desserts, you’re going to love these pumpkin cheesecake cookie cups. We put a ton of effort into making an awesome turkey with all the trimmings, so I look for easy dessert recipes to round out the meal.

Not only are these no-bake mini cheesecakes super easy, but they’re also incredibly good! These have been one of my family’s favorite fall desserts for years now!

My kids aren’t crazy about pumpkin pie, but pumpkin cheesecake is another story! I made the best no bake pumpkin cheesecake pie for Thanksgiving last year, and these cheesecake cookie cups are basically mini pumpkin cheesecake pies.

Why you’ll love this easy recipe!

These mini pumpkin pies are practically no bake — you just bake the cookie crusts.

Bite-sized treats are easy to eat and perfect if you want to serve a variety of desserts.

You can make these pumpkin cheesecake cups a day or two before Thanksgiving, and that’s one less thing to cook on the big day!

package of cookie dough, butter, cream cheese, pumpkin, spices, flavorings and sugar.

What You’ll Need to Make Them

Here’s a quick list of the ingredients. Full amounts are in the printable recipe card below.

Refrigerated sugar cookie dough — look for the break-apart kind instead of slice and bake to keep things easy.
Pumpkin puree — not pie filling, since we are adding our own spices
Butter — room temperature
Cream cheese — let it soften at room temperature
Powdered sugar
Vanilla extract
Maple syrup — adds extra fall flavor
Spices — pumpkin pie spice, cinnamon

How to Make Pumpkin Cheesecake Cookie Cups

You make the cookie cups from ready-to-bake refrigerated cookie dough. Just pop each piece of dough into a 24-count mini muffin tin, and bake! Actually, the recipe for pumpkin cheesecake filling makes enough for 2 batches.

When the cookie cups come out of the oven, let them cool a little bit, and form the cups with the handle of a wooden spoon. Then, set them aside to cool completely, and make the filling.

The pumpkin cheesecake filling is super easy to make. Just mix all of the ingredients together until it’s nice and fluffy, and you’re ready to spoon or pipe it into the cookie cups.

pushing wooden spoon handle into cookies.

I wanted the pumpkin cookie cups to look like mini pumpkin pies, so I added some whipped cream to the tops. Some colorful sprinkles make these mini pies even better. They’re almost too cute to eat — almost!

pumpkin cheesecake cookie cups with whipped cream and sprinkles in hand

Quick Tips

Be sure your butter and cream cheese are softened for easier mixing.

Let the cookies cool down completely before adding the filling.

If you don’t have a mini muffin tin, just use a standard muffin pan and add 2 pieces of dough to each cup.

This makes enough for 48 cookie cups. If you don’t want that many, simply save the leftover filling — it’s delicious by itself!

Variations

You can use different cookie dough flavors. Pumpkin and gingerbread would be delicious!

If you don’t have a piping bag, use a zip top bag or just use a spoon — I used make them this way!

Storage

Store the mini pies in an airtight container in your fridge. They keep for around 5 days. You can also freeze them for up to 3 months.

More Super Easy Thanksgiving Dessert Recipes

pumpkin cheesecake cookie cups on a plate.

Save Pin Print

5 from 9 votes