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As the leaves begin to change and the air turns crisp, fall beckons us to embrace its seasonal flavors. Among the many delights this time of year brings, pumpkin-flavored treats reign supreme. One such indulgence that perfectly encapsulates the essence of autumn is the Frosty Pumpkin Cheesecake Cookie Cups. This delectable dessert combines the rich, creamy texture of cheesecake with the warm spices of pumpkin, all nestled in a soft, chewy cookie cup. Whether you're hosting a Thanksgiving gathering, a cozy get-together, or simply seeking a sweet treat to enjoy at home, these cookie cups are sure to impress.

Frozen Pumpkin Cheesecake Cookie Cups

Embrace the flavors of fall with delightful Frosty Pumpkin Cheesecake Cookie Cups! This easy recipe combines a soft, spiced cookie with a rich pumpkin cheesecake filling, creating a comforting treat perfect for any autumn gathering. Ideal for Thanksgiving or simply cozy nights at home, these mini desserts are not only delicious but also visually appealing. Enjoy them chilled for a refreshing twist, and don't forget to share with friends!
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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

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup pumpkin puree (not pumpkin pie filling)

1/3 cup granulated sugar

1/2 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 large egg

For Topping:

Whipped cream (optional)

Ground cinnamon or crushed graham crackers (for garnish)

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Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners for easy removal.

    Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy. Add in the egg and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

      Form the Cookie Cups: Using a tablespoon or a cookie scoop, place a small ball of cookie dough into each muffin cup. Press it down gently to form a small cup shape in the center, creating a wall around the edges.

        Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and egg. Mix until the filling is completely combined and smooth.

          Fill the Cups: Spoon the cheesecake filling into each cookie cup, filling them just below the top.

            Bake: Place the mini muffin tin in the preheated oven and bake for 15-18 minutes, or until the edges of the cookie cups are lightly golden and the cheesecake filling is set. Remove from the oven and let them cool in the tin for at least 10 minutes before transferring to a wire rack to cool completely.

              Freeze: Once cooled, place the cookie cups in an airtight container and freeze for at least 2 hours to set the filling.

                Serve: When ready to enjoy, remove the cookie cups from the freezer and let them sit for about 5 minutes to slightly soften. Top with a dollop of whipped cream and a sprinkle of ground cinnamon or crushed graham crackers if desired.

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                    Prep Time: 20 minutes | Total Time: 2 hours 40 minutes | Servings: 12 mini cookie cups