Go Back
If you’re looking for a dessert that perfectly combines the flavors of fall with the indulgence of cheesecake, look no further than Frozen Pumpkin Cheesecake Cookie Cups. These delightful treats are not only visually appealing but also offer a harmonious blend of textures and flavors that is sure to impress your family and friends. With a cookie base that cradles a creamy pumpkin cheesecake filling, these cups create a delightful experience in every bite.

Frozen Pumpkin Cheesecake Cookie Cups

Indulge in the flavors of fall with these Frozen Pumpkin Cheesecake Cookie Cups! Combining a buttery cookie base with a creamy pumpkin cheesecake filling, these treats are both delicious and visually appealing. Perfect for holiday gatherings or as a sweet snack, they can be made ahead and stored in the freezer for a refreshing dessert anytime. Enjoy the warm spices and rich taste of pumpkin while reaping its nutritional benefits in this delightful dessert.
Print Recipe Pin Recipe

Ingredients
  

For the Cookie Base:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/3 cup brown sugar, packed

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup canned pumpkin puree

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

1/2 cup whipped cream (for topping)

For Garnish:

Whipped cream

Ground cinnamon or nutmeg

Mini chocolate chips or crushed graham crackers (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a mini muffin pan with paper liners or spray with non-stick cooking spray.

    Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice; set aside. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined. Gradually mix in the dry ingredients until a soft dough forms.

      Form the Cookie Cups: Using a tablespoon, scoop the cookie dough into each muffin cup, filling them about halfway. Press down the dough gently into the bottom to create a cup shape. Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.

        Prepare the Pumpkin Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Mix until well combined and creamy.

          Fill the Cookie Cups: Once the cookie cups are completely cooled, spoon the pumpkin cheesecake filling into each cup, filling them to the top. Smooth the filling with the back of a spoon or a spatula for an even look.

            Freeze the Cookie Cups: Place the muffin pan in the freezer for at least 2-3 hours, or until the cheesecake filling is firm. Once frozen, remove the cookie cups from the pan and store them in an airtight container in the freezer.

              Serve: When ready to serve, place the frozen cookie cups on a platter. Top with a dollop of whipped cream, a sprinkle of ground cinnamon or nutmeg, and any optional garnishes like mini chocolate chips or crushed graham crackers.

                Prep Time, Total Time, Servings: 30 minutes | 3 hours | 12 servings