Pumpkin Cheesecake Cookie Cups

Soft and chewy pumpkin cookie cups with a creamy pumpkin cheesecake filling.

These Pumpkin Cheesecake Cookie Cups are the ultimate cozy fall dessert! Soft, chewy pumpkin cookies are filled with a creamy pumpkin cheesecake filling and finished with whipped cream, pumpkin spice, and a drizzle of caramel.

Why you’ll love these Pumpkin Cheesecake Cookie Cups:

Perfectly spiced. Packed with pumpkin and warm fall spices for a cozy, flavorful treat.

Creamy cheesecake filling. A rich pumpkin cheesecake center pairs perfectly with the chewy cookie cup and sweet toppings.

Easy to make. Made with simple ingredients and finished with whipped cream, pumpkin spice, and a drizzle of caramel for an extra touch.

Ingredient Breakdown + Recipe Modifications:

• Butter: Adds richness and moisture to the cookie dough while creating a soft, chewy texture. Vegan butter can be used instead for a dairy-free version.
• Dark brown sugar: Sweetens the cookies while adding moisture and a rich, caramel-like flavor that keeps the cookie soft and chewy.
• Granulated sugar: Adds sweetness and helps create slightly crisp edges to the cookies.
• Pumpkin puree: Adds moisture, natural sweetness, and plenty of pumpkin flavor.
• Vanilla extract: Enhances the overall flavor of the cookies and cheesecake filling.
• All-purpose flour: Provides structure to the cookie cups while keeping them soft and tender.
• Pumpkin spice: Adds warm, cozy fall flavor to the cookies and cheesecake filling.
• Baking soda: Helps the cookies spread slightly and creates a soft, chewy texture.
• Salt: Balances the sweetness and enhances the flavor.
• Chocolate chips: Add little pockets of melty chocolate throughout the cookie cups. Semi-sweet or dark chocolate chips work well.
• Cream cheese: Creates a rich, creamy cheesecake filling that pairs perfectly with the pumpkin cookie cups. Full-fat or reduced-fat cream cheese can be used.
• Whipped cream: Adds the perfect creamy finish.
• Caramel: Adds a sweet, buttery finish.

How to make Pumpkin Cheesecake Cookie Cups:

1. Preheat oven to 350°F. Grease half of a 12-cup muffin tin with non-stick cooking spray (this recipes makes 6 cups). 
2. In a large mixing bowl, whisk together melted butter, sugars, pumpkin puree, and vanilla until creamy. Add flour, pumpkin spice, baking soda, and salt. Use a wooden spoon or rubber spatula to fold dry ingredients into wet until a soft dough forms. Fold in chocolate chips.
3. Scoop 2 ½-3 tbsp dough into each muffin cup and lightly press dough down so it sits evenly in the bottom (do not press up the sides yet). 
4. Bake for 14-15 min until edges are set. The center should still look soft and slightly underbaked. Remove from oven and immediately use the bottom of a ¼ cup measuring cup to gently press into the center of each cookie to form a cup shape. 
5. Cool cookie cups for 15 minutes before carefully removing. Cool completely before adding filling.
6. Prepare the filling. In a medium mixing bowl, use a handheld mixer to combine the cream cheese, sugar, pumpkin puree, vanilla, and pumpkin spice until creamy. Fill each cooled cookie cup with cream cheese filling. Top with whipped cream, drizzle of caramel, and sprinkle of pumpkin spice. 

Pro Tips:

• Don’t skip the chill time. Chilling the dough for 30 minutes helps prevent the cookies from losing space too much while baking.
• Grease your muffin tin well. This makes it much easier to remove the cookie cups once they’ve cooled.
• Let them cool completely before filling. The cookie cups will firm up as they cool, and adding the cheesecake filling too early can cause it to melt or become runny.

Frequently asked questions:

Can I vegan butter instead of regular butter?
Yes! It can be substituted 1:1.

Can I use homemade pumpkin puree?
Absolutely. Just make sure it’s thick and well-drained.

Can I make these ahead of time?
Yes! The cookie cups can be baked a day or two in advance and stored in an airtight container. Fill and top them shortly before serving for the best texture.

How should I store the cookie cups?
Because of the cream cheese filling, store assembled cookie cups in an airtight container in the refrigerator. Let them sit at room temperature for a few minutes before serving.

If you loved these Pumpkin Cheesecake Cookie Cups, you’ll also enjoy these other pumpkin desserts:

• Chocolate Chip Pumpkin Scones
• Chocolate Chip Pumpkin Spice Coffee Cake
• Pumpkin Spice Cream Cheese Danish
• Pumpkin Chocolate Chip Cookies

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!