Pumpkin Cheesecake Cookie Cups
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!
Servings: 24 cookies
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
Instructions
- 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!