Name: Pumpkin Cheesecake Cookie Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 (16 oz) package sugar cookie dough (store-bought); 4 ounces softened cream cheese (1/2 a block); 1/4 cup heavy whipping cream; 1/3 cup pumpkin puree; 1/2 cup powdered sugar; 1 1/2 tsp pumpkin pie spice; 1 tsp vanilla extract

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Pumpkin Cheesecake Cookie Cups are bite-sized treats made with store-bought sugar cookie dough baked into soft cups and filled with creamy, spiced pumpkin cheesecake for an easy, cozy fall dessert!

If you love these Pumpkin Cheesecake Cookie Cups, my Pumpkin Spice Pretzels, Pumpkin Pie Dip, Pumpkin Spice Snack Mix and Pumpkin Patch Dirt Cups are great pumpkin treats too!

Why you’ll love this recipe:

There’s something about fall that makes everyone want to bake. Maybe it’s the cooler weather, maybe it’s the scent of cinnamon and pumpkin spice filling the house—but either way, these cookie cups are the kind of treat that make you feel like a baking pro with minimal effort.

Each cup is a soft, buttery sugar cookie base filled with creamy, spiced pumpkin cheesecake filling. It’s like a cross between a pumpkin pie and a cheesecake—bite-sized, portable, and totally irresistible.

If fall had a flavor, it would definitely be pumpkin spice—and these Pumpkin Cheesecake Cookie Cups deliver that cozy, creamy magic in every single bite. The best part? They start with store-bought sugar cookie dough, which means no rolling, chilling, or fancy equipment required. Just simple, sweet, pumpkin perfection!

Ingredients you’ll need:

Sugar cookie dough- store-bought
Cream cheese-softened
Heavy whipping cream
Pumpkin puree
Powdered sugar
Pumpkin pie spice
Vanilla extract
Brach’s mellowcreme pumpkins

Using pre-made sugar cookie dough is what makes this recipe a total game changer. It cuts prep time in half (no measuring flour or washing extra bowls!) and ensures a perfect, sweet base that holds up beautifully to the creamy filling.

Just press a small square of cookie dough into a mini muffin tin, bake until golden, and spoon in the silky pumpkin cheesecake mixture. That’s it. You’ll look like you spent hours in the kitchen when really, you barely spent 30 minutes.

These little desserts are made for sweater weather. They’re packed with all the cozy fall flavors—pumpkin puree, pumpkin pie spice, and a hint of vanilla—and they make your kitchen smell like a dream.

They’re also the ideal treat for gatherings: easy to transport, perfectly portioned, and festive enough for everything from a casual family dinner to a Thanksgiving dessert table.

How to make the best Pumpkin Cheesecake Cookie Cups:

Preheat your oven to 350 degrees F and spray a 24-cup mini muffin tin with non-stick cooking spray.
Grab your sugar cookie dough and slice it into 24 equal squares (just follow the perforated lines), then drop one square of cookie dough into each mini muffin tin cavity.
Bake for 15-17 minutes, then immediately take the handle of a spoon or spatula and press down in the center of each cookie to create a well and set aside to cool.
In a medium mixing bowl, add softened cream cheese, heavy whipping cream, and pumpkin puree, then mix until combined.
Add in the powdered sugar, pumpkin pie spice, and vanilla extract, then mix again until smooth and creamy.
Transfer the pumpkin cheesecake filling into a piping bag or Ziploc bag, cut off one end, and generously fill each cookie cup.
Top each cookie cup with a pumpkin candy before enjoying!

I don’t like having to choose between two of my favorite treats, and making multiple desserts can be a hassle – especially on holidays when I want to spend time with my family. So I decided to combine soft and chewy sugar cookies with a simple pumpkin spice cheesecake filling to satisfy my cravings for both cookies and cheesecake with one bite!

Imagine biting into a chewy sugar cookie that gives way to a creamy, lightly spiced pumpkin cheesecake center. The textures play perfectly together—the slightly chewy cookie edges, the soft center, the smooth, rich filling. It’s sweet but not overly so, and that bit of tang from the cream cheese balances everything out. If you’re a fan of pumpkin pie and cheesecake, this dessert is basically your dream come true.

Whether you’re baking for a fall party, a Thanksgiving dessert spread, or just a cozy night in, these cookie cups are the perfect way to celebrate the season!

My top tips:

GREASE YOUR PAN: Grease your mini muffin tin liberally with non-stick cooking spray before adding the squares of cookie dough. It’s no fun to make a dessert just for it to get stuck in the pan!
COOKIE DOUGH: Using store-bought sugar cookie dough is a huge time saver here! I recommend buying the package of sugar cookie dough that comes with 24 pre-portioned squares so that all you need to do is cut along the perforated lines, then place one piece of cookie dough into each mini muffin tin cavity.
CREATING THE WELLS: You’ll want to press down the centers of each cookie cup while the cookies are still warm from the oven. I just used the rounded end of a spatula handle I had, but if you own a tart tamper, that would be even more efficient!
COOLING: It’s important to let the cookie cups cool completely before filling them with pumpkin cheesecake filling. If you fill warm cookies, the cookies will likely absorb the filling and become soggy.
SOFTENED CREAM CHEESE: Softened cream cheese is key in this filling! It’s super important to make sure your cream cheese is fully softened so that it incorporates easily with the other ingredients and ensures the filling will be smooth and creamy rather than lumpy.
PIPING BAG: Transferring the pumpkin cheesecake filling into a piping bag helps control how much filling you’re piping into to the cookie cups and in turn, keeps them nice and neat. You can also use a Ziploc bag here.
TOPPING: Feel free to use your favorite fall themed candies or sprinkles here! I love brach’s mellowcreme pumpkins and think they are fitting with the pumpkin theme, but I do not recommend adding them until you are ready to serve because the food coloring in the candies will bleed after a few hours.
REMOVING FROM THE PAN: I don’t recommend removing these cookie cups from the muffin tin until they are fully cooled. If the edges of the cookies seem to be stuck to the pan, run a butter knife around the edges to loosen each cup.
STORING: Leftover cookie cups do need to be stored in the fridge because the cream cheese filling is perishable. They’ll keep for up to 4 days stored in an airtight container. I recommend waiting to add the candies until you are ready to enjoy.

Looking for more cookie cup recipes? Check these out!

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