Pumpkin Cheesecake Cookie Cups
Prep Time
1h 30m
Bake Time
16m - 19m
Yields
24 cupsAbout this Recipe
Buttery, sweet cookie cups are lightly spiced with cinnamon, ginger and cloves and then filled with a pumpkin cheesecake filling. They’re finished with a drizzle of white chocolate and whipped cream. Chef Eddy’s Pumpkin Cheesecake Cookie Cups are little bite-sized treats that showcase all your favorite fall and winter flavors. Bring them to the office to surprise your co-workers or set them on a pretty platter and serve them as a dessert for your book club. In fact, you might want to make two batches. One for yourself and one to share!
Pumpkin Cheesecake Cookie Cups
Prep Time
1h 30mBake Time
16m - 19mYields
24 cupsAbout this Recipe
Buttery, sweet cookie cups are lightly spiced with cinnamon, ginger and cloves and then filled with a pumpkin cheesecake filling. They’re finished with a drizzle of white chocolate and whipped cream. Chef Eddy’s Pumpkin Cheesecake Cookie Cups are little bite-sized treats that showcase all your favorite fall and winter flavors. Bring them to the office to surprise your co-workers or set them on a pretty platter and serve them as a dessert for your book club. In fact, you might want to make two batches. One for yourself and one to share!
Share This Recipe
Ingredients
Cookie Cups
- 1 2/3 cups all-purpose flour*
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon dried ginger
- Pinch cloves
- 6 tablespoons unsalted butter, very soft
- 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- 1 teaspoon vanilla extract
Pumpkin Filling
- 1 package (8 oz) cream cheese, very soft
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon dried ginger
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 2/3 cup whipping or heavy cream
Finishing
- 1/4 cup white chocolate
- 1/2 cup whipping or heavy cream
- 1 teaspoon Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 375°F.
- Prepare a 24-cavity mini muffin tin with a thin layer of baking spray or melted butter. Set aside.
- Sift together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
- Mix butter until creamy. Add sugar and, once well combined, add egg and vanilla. Add dry ingredients in one step and mix until just combined.
- Place a tablespoon of dough in each cavity. Make a well in center and consequently press dough up sides to rim of pan.
- Place in oven and after baking for about 8 minutes, remove pan from oven and using plastic gloves, press center of cookie cups to create a larger space. Return to oven and reduce oven temperature to 350°F. Bake for a total of 16-19 minutes or until edges are golden brown.
- Allow to cool for about 4-5 minutes and then carefully remove cup cookies from pan before they start to stick.
- For pumpkin filling (easily done using a rubber spatula) combine softened cream cheese with sugar. If using a machine, this must be done at lowest speed possible as beating on high will make cream cheese into near liquid consistency.
- Add ginger, cinnamon, and vanilla extract. Mix in pumpkin puree.
- Whip heavy cream to medium (not stiff) peaks and gently fold into above.
- Fill into a large piping bag with a large plain pastry tip and pipe filling well above edge of cookie cups. Alternatively, spoon mixture into cups.
- If using white chocolate, melt in a microwave-safe bowl in 10-second increments. If chocolate is too thick, it can be thinned with vegetable oil. Start with 1/2 teaspoon and determine if it needs to be thinner.
- Drizzle white chocolate onto surface of cookie cups.
- Whip cream and sugar to firm peaks and pipe dollops on cookie cups.
Share This Recipe
Recipes for Making Memories
No Bake Strawberry Cheesecake Lasagna
You love lasagna as a main dish, so why not serve it for dessert too? Layers of fresh strawberries, sweet cream, and gra...
Toasted Brown Butter Bars
Experience the rich, nutty flavor of Toasted Brown Butter Bars, where golden brown butter infuses each bar with a deep, ...
Sweet and Smoky Barbecue Sauce
There is no need to buy bottled barbecue sauce. Our Sweet n Smoky Barbeque Sauce is so simple to make and uses pantry in...
Pumpkin Cheesecake Cookie Cups
Prep Time
1h 30mBake Time
16m - 19mYields
24 cupsAbout this Recipe
Buttery, sweet cookie cups are lightly spiced with cinnamon, ginger and cloves and then filled with a pumpkin cheesecake filling. They’re finished with a drizzle of white chocolate and whipped cream. Chef Eddy’s Pumpkin Cheesecake Cookie Cups are little bite-sized treats that showcase all your favorite fall and winter flavors. Bring them to the office to surprise your co-workers or set them on a pretty platter and serve them as a dessert for your book club. In fact, you might want to make two batches. One for yourself and one to share!
Ingredients
Cookie Cups
- 1 2/3 cups all-purpose flour*
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon dried ginger
- Pinch cloves
- 6 tablespoons unsalted butter, very soft
- 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- 1 teaspoon vanilla extract
Pumpkin Filling
- 1 package (8 oz) cream cheese, very soft
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon dried ginger
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 2/3 cup whipping or heavy cream
Finishing
- 1/4 cup white chocolate
- 1/2 cup whipping or heavy cream
- 1 teaspoon Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 375°F.
- Prepare a 24-cavity mini muffin tin with a thin layer of baking spray or melted butter. Set aside.
- Sift together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
- Mix butter until creamy. Add sugar and, once well combined, add egg and vanilla. Add dry ingredients in one step and mix until just combined.
- Place a tablespoon of dough in each cavity. Make a well in center and consequently press dough up sides to rim of pan.
- Place in oven and after baking for about 8 minutes, remove pan from oven and using plastic gloves, press center of cookie cups to create a larger space. Return to oven and reduce oven temperature to 350°F. Bake for a total of 16-19 minutes or until edges are golden brown.
- Allow to cool for about 4-5 minutes and then carefully remove cup cookies from pan before they start to stick.
- For pumpkin filling (easily done using a rubber spatula) combine softened cream cheese with sugar. If using a machine, this must be done at lowest speed possible as beating on high will make cream cheese into near liquid consistency.
- Add ginger, cinnamon, and vanilla extract. Mix in pumpkin puree.
- Whip heavy cream to medium (not stiff) peaks and gently fold into above.
- Fill into a large piping bag with a large plain pastry tip and pipe filling well above edge of cookie cups. Alternatively, spoon mixture into cups.
- If using white chocolate, melt in a microwave-safe bowl in 10-second increments. If chocolate is too thick, it can be thinned with vegetable oil. Start with 1/2 teaspoon and determine if it needs to be thinner.
- Drizzle white chocolate onto surface of cookie cups.
- Whip cream and sugar to firm peaks and pipe dollops on cookie cups.
- All Recipes
- Bars
- Beauty
- Bread-and-rolls
- Breakfast
- Brownies
- Cake
- Cheesecake
- Cookies
- Dish-it-up
- Drinks
- Fun-for-kids
- Heritage
- Muffins
- No-bake
- Pie
- Quick-and-simple
- Savory
- Snacks
- Topping
White Sangria
Sangria may have originated in Spain, but we have fully taken it over here in the U.S. Wine, sugar, lots of fresh fruit ...
White Peach Sangria
Need a refreshing summer cocktail? This White Peach Sangria is just what you need. The combination of chilled white wine...
Whipped Shortbread Cookies
Whipped shortbread cookies may look fancy, but they are incredibly simple to make. This four ingredient recipe for melt-...
Ultra-Creamy Strawberry Cheesecake
Chef Eddy’s Ultra-Creamy Strawberry Cheesecake is superbly creamy and packed with strawberry flavor. This refreshingly...
Tuxedo Cheesecake
Three layers of deliciousness combine for one amazing Tuxedo Cheesecake. Fudge cake, chocolate cream cheese, and mascarp...
Toasted Coconut Cream Pudding
Toasted Coconut Cream Pudding has layers of creamy coconut pudding, vanilla wafers, and toasted coconut to create one am...
Texas Sheet Cake Cookies
Love a classic Texas Sheet Cake? Then you will love these Texas Sheet Cake Cookies. Thick and fudgy cookies complete wit...
Sweet Potato Cream Cheese Bundt Cake
Sweet Potato Cream Cheese Bundt Cake is a dessert that looks as good as it tastes, and believe us, it tastes incredible....
Sweet Corn on the Cob
Juicy fresh corn on the cob gets an extra boost of sweetness when it’s cooked in slightly sweetened water. You ca...
Sweet and Smoky Barbecue Sauce
There is no need to buy bottled barbecue sauce. Our Sweet n Smoky Barbeque Sauce is so simple to make and uses pantry in...
Sugar Scrub
Everything you need for this sugar scrub is already in your pantry. Mix sugar with your favorite oil and add a few sce...
Strawberry Sugar Cookies
Are you a sugar cookie fan? These Strawberry Sugar Cookies are perfectly chewy on the inside and crispy around the edges...