Pumpkin Cheesecake Cookie Cups
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!
Servings: 48
Cost: $10
Ingredients
For the Cookie Cups
- 2 24-count packages refrigerated sugar cookie dough see note
For the Cheesecake Filling
- 1 8-oz package cream cheese softened
- 4 tablespoons butter softened
- 1 tablespoon vanilla extract
- 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 golden 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
Video
Notes
There is enough filling for 48 cookie cups if you fill them just to the tops of the cups.
If you don't want that many, you can make only 24 and save the extra filling for a snack!
Be sure to let the cookies cool down before filling.
Nutrition
Calories: 160kcal
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