- Prep Time: 15m
- Cook Time: 12m
- Yield: 24 COOKIE CUPS
Ingredients
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
Instructions
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.
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