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    Meals » Recipes » Desserts

    Pumpkin Cheesecake Cookie Cups

    This post may contain affiliate links. Please see disclosure for more information. Published: Oct 24, 2018 · Modified: Feb 25, 2021 by Dee

    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!

    Jump to Recipe -

    pumpkin cheesecake cookie cups with whipped cream on a serving tray for Thanksgiving

    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!

    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.

    And, they're no bake, or practically no bake -- you just bake the cookie crusts. No bake desserts are probably the easiest desserts on the planet, so they're perfect for Thanksgiving or any holiday, really! 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!

    How to make pumpkin cheesecake cookie cups for Thanksgiving

    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 a lot, so you could also double it to make 2 batches of cookie cups.

    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.

    sugar cookie dough cups in muffin tin

    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 it into the cookie cups.

    mix no bake pumpkin cheesecake filling

    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

    Looking for more easy Thanksgiving dessert recipes?

    • Pumpkin Spice Poke Cake
    • Pumpkin Pie Dessert Dip
    • Easy Eggnog Pie
    • Pumpkin Cake Mix Cookies

    Recipe for Pumpkin Cheesecake Cookie Cups Dessert

    pumpkin cheesecake cookie cups with whipped cream on a serving tray for Thanksgiving

    Pumpkin Cheesecake Cookie Cups

    Published by Dee
    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!
    5 from 8 votes
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    Prep Time 15 mins
    Cook Time 12 mins
    Total Time 27 mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 160 kcal

    Ingredients
      

    For the Cookie Cups

    • 1 24-count package refrigerated sugar cookie dough

    For the Cheesecake Filling

    • 1 8-oz package cream cheese softened
    • 4 tablespoons butter softened
    • 1 tablespoon vanilla
    • 1 ½ cups powdered sugar
    • 1 15-oz can pumpkin puree
    • 1 teaspoon pumpkin pie spice
    • 2 teaspoons ground cinnamon
    • 1 teaspoon real maple syrup

    Instructions
     

    For the Sugar Cookie Cups

    • Preheat oven to 350
    • Grease or spray a 24-count mini muffin tin with non-stick cooking spray 
    • Break off individual cookie dough pieces and place into muffin cups
    • Bake for 12 minutes or until sides are light brown, then remove from oven and allow to cool slightly
    • Using a wooden spoon handle,  lightly press the baked cookies to form a cup, and let cool for a few more minutes 
    • Use a knife to gently loosen the cups, then carefully remove from the muffin tin, and allow to cool completely on a platter or wire rack 

    For Cheesecake Filling

    • In a large mixing bowl, cream the cream cheese,butter together until light and fluffy
    • Mix in the vanilla
    • Gradually mix in the powdered sugar, and beat until fluffy, scraping sides of bowl, occasionally
    • Add the pumpkin puree, pumpkin pie spice, cinnamon and maple syrup, and mix with hand mixer until fluffy and well combined
    • Spoon mixture evenly into baked sugar cookie cups, and refrigerate until ready to serve

    Notes

    There is enough filling for almost 48 cookie cups if you fill them just to the tops of the cups. If you overfill them, like those in the pictures, there will be some extra but not enough to double.

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 160kcal
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    Pumpkin Cheesecake Cookie Cups made with no bake pumpkin cheesecake filling and sugar cookie dough crust for Thanksgiving dessert

    I hope you enjoy these easy pumpkin cheesecake cookie cups for your Thanksgiving dessert!

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    More Easy Desserts

    • Cherry Cheesecake Dip
    • Chocolate Dipped Christmas Pretzels
    • Easy Saltine Toffee
    • Little Debbie Christmas Tree Cake Dip

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    Reader Interactions

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      Recipe Rating




    1. Sandra | A Dash of Sanity says

      October 29, 2018 at 11:04 am

      These are really adorable! Would love to give it a try!5 stars

      Reply
    2. Miz Helen says

      October 27, 2018 at 8:39 am

      Your Cookie Cups look delicious. Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great weekend and come back soon!
      Miz Helen5 stars

      Reply
    3. Erin | Dinners,Dishes and Dessert says

      October 26, 2018 at 10:07 pm

      These would disappear in our house!5 stars

      Reply
    4. Allyson Zea says

      October 25, 2018 at 1:40 pm

      OHHH! I am totally making these for a party this weekend! Thanks for the great idea!5 stars

      Reply
      • Dee says

        October 25, 2018 at 7:30 pm

        Thanks, Allyson. I hope you like them! 🙂

    5. Amy says

      October 25, 2018 at 8:54 am

      These are such a great dessert option! Super cute!5 stars

      Reply
    6. Melanie Bauer says

      October 24, 2018 at 10:51 pm

      This looks insanely delicious! I'm so excited to try this recipe, love it!5 stars

      Reply
      • Dee says

        October 24, 2018 at 11:02 pm

        Thanks! I hope you like it, Melanie!

    7. Chrissie Baker says

      October 24, 2018 at 10:31 am

      A wonderful dessert for my children. This is a really unique recipe. And really a great job. Of course I want to try your recipe. Yum Yum Yum! Looks so vibrant and lovely!5 stars

      Reply
      • Dee says

        October 24, 2018 at 11:06 pm

        Thanks, Chrissie! I hope you like them!

    8. Allison says

      October 24, 2018 at 9:04 am

      Adorable! I love mini desserts! These will be perfect for Thanksgiving.5 stars

      Reply
      • Dee says

        October 24, 2018 at 11:05 pm

        Thanks, Allison. These are definitely going on the menu! 🙂

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

    More about me →

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