This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
These Pumpkin Pie Cheesecake Cookie Cups start off with homemade sugar cookie cups that are filled with a wonderful pumpkin pie cheesecake filling and topped with whipped cream for a cool and refreshing fall treat.
This post/recipe was created for #PumpkinWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
In my book Summer is over, September means fall is here, even if the weather still feels like mid July and I’m ready for all things pumpkin and autumn. These Pumpkin Pie Cheesecake Cookie Cups are just what we needed around here to bring a little bit of fall into the house but still have a cool treat to beat the southern heat.
Y’all know that we’re crazy about cookie cups around here and I’ve been making them for over 12 years. We tend to always go back to our favorites like the traditional chocolate chip cookie cups and chocolate cream pie cookie cups but we love trying out new flavors like the strawberry pie cookie cups and these Pumpkin Pie Cheesecake Cookie Cups too. These cookie cups with a cool pumpkin pie cheesecake filling are perfect for this week’s #PumpkinWeek event!
What you need to make Cookie Cups:
For the cookie cups:
- unsalted butter, softened
- vanilla extract
- baking soda
- cream of tartar
What you need to make Pumpkin Cheesecake Filling:
- cream cheese, softened
- pumpkin pie mix
- vanilla extract
- powdered sugar
I’ve got all of the directions and measurements below for you to show you how to make these tasty treats. They’re perfect on their own but event better when topped with pumpkin pie spice or fun fall sprinkles. These Cheesecake Cookie Cups would be a great dessert for Thanksgiving or just as a sweet treat after a wonderful dinner.
Can I use a different cookie recipe for the base?
I think it’s a great idea to play around with flavor combinations when it comes to cookie cups. This sugar cookie dough recipe is the recipe I use the most when I make my cookie cups but I also have a chocolate cookie cup base recipe here that would go well with the pumpkin. Chocolate and Pumpkin are actually really good together.
If you want to take a short cut you could always use store bought cookie dough like I use to use for the first cookie cups I made. Although sometime the store cookie dough puffs a little too much when baked so it’s a trial and error kinda thing with store bought but it’s fun to play around with!
Can I use canned pumpkin instead of pumpkin pie mix?
You can but I haven’t made this recipe with plain canned pumpkin so I don’t know what measurement you’d need to add for the spices to make it into pumpkin pie mix for this exact recipe. However, I do have a homemade pumpkin pie recipe on the blog and you could use that as a guide for the spices.
SPONSORED ITEMS USED IN THIS RECIPE:
- Dixie Crystals – Sugar & Powdered Sugar
- Cabot – Butter
- Sweets & Treats – Sweet Sprinkles Mix: Fall Harvest
Pumpkin Pie Cheesecake Cookie Cups
FOR COOKIE CUPS
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
FOR PUMPKIN CHEESECAKE FILLING
- 8 ounces cream cheese, softened
- 4 tablespoons butter
- 1/2 cup pumpkin pie filling mix
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- whipped cream, pumpkin pie spice and sprinkles for topping - optional
FOR COOKIE CUPS
- Preheat oven to 350°F.
- Beat butter until smooth.
- Add sugar and continue mixing until light and fluffy. Add egg, vanilla and salt Mix well.
- Sift flour, baking soda and cream of tartar together and add in one step to above. Mix until dough forms. Do not over mix.
- Wrap dough tightly in plastic wrap and refrigerate for 30 minutes.
- Spray mini muffin tin with butter spray.
- Take 1 1/2 tablespoon of chilled dough and roll into ball. Use thumbs to press ball into a bowl shape. Press cookie dough bowl into muffin pan. Continue until muffin pan is full.
- Bake for 12 minutes.
- Remove from oven. Use back of spoon to make a well in dough and press dough back into a cup/bowl shape.
- Let cookie cups cool completely on wire rack before removing cookie from muffin tin.
FOR PUMPKIN CHEESECAKE FILLING
- In a medium bowl, cream together the cream cheese and butter until smooth.
- Add in pumpkin pie mix and vanilla.
- Mix in powdered sugar, mix until smooth.
- Spoon about 1 table of cheesecake filling into each cookie cup.
- Place cookie cups into fridge for 3-4 hours until cheesecake is slightly firm.
- Top with whipped cream, a dash of pumpkin pie spice and sprinkles.
Love it? Pin it!
Enjoy these #PumpkinWeek recipes from our bloggers:
Chocolate Peanut Butter Pumpkin Smoothie from It Bakes Me Happy
Falling for Orange: Pumpkin Amaro Cocktail from Caroline’s Cooking
Pumpkin Hazelnut Latte from The Beard and The Baker
Pumpkin Spice Hot Chocolate with Butterscotch Whipped Cream from Family Around the Table
Pumpkin Spice White Hot Chocolate from Blogghetti
The Best (and Easiest) Vegan Pumpkin Spice Latte from The Baking Fairy
Savory & Snack Pumpkin Recipes:
Creamy Pumpkin Pasta from The Bitter Side of Sweet
Pumpkin & Cheddar Scalloped Potatoes from Sweet Beginnings
Pumpkin Coriander Soup from Frugal & Fit
Pumpkin Cornbread from 4 Sons R Us
Pumpkin Pasta with Brie from Food Above Gold
Pumpkin Spice Pretzels from Jen Around the World
Chai Pumpkin Cupcakes from The Crumby Kitchen
Harvest Pumpkin Layer Cake from Palatable Pastime
Pumpkin and Cream Cheese Bars from Our Good Life
Pumpkin Chocolate Chip Bars from Everyday Eileen
Pumpkin Fluff from The Mandatory Mooch
Pumpkin Pie Chai Tea Latte Cupcakes from Strawberry Blondie Kitchen
Pumpkin Pie Cheesecake Cookie Cups from Big Bear’s Wife
Pumpkin Pie Pudding from Creative Southern Home
Pumpkin Pudding Cookies from For the Love of Food
Pumpkin Rice Krispies Treats from Kelly Lynns Sweets and Treats
Pumpkin Spice Fault Line Cake from Love & Confections
Salted Caramel Pumpkin Ice Cream from My Sweet Zepol
White Chocolate Chip Pumpkin Cookies from Cheese Curd In Paradise
Vegan Pumpkin Cupcakes from Cindy’s Recipes and Writings
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE#2 SWEETS & TREATS
We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.
PRIZE#4 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.