Pumpkin Cheesecake Cookie Cups

Soft and moist spiced pumpkin cookies are baked in a cupcake pan and stuffed with a creamy cinnamon cheesecake filling in these decadent Pumpkin Cheesecake Cookie Cups. Topped off with a candy pumpkin, festive cookies and no-bake cheesecake combine into one heavenly dessert.

A bunch of pumpkin cheesecake cookie cups on a cake stand with one missing a bite

Dreamy Pumpkin Cheesecake Cookie Cups

I don’t like having to choose between two of my favorite treats, and making multiple desserts can be a hassle – especially on holidays when I want to spend time with my family. So I decided to combine soft and chewy pumpkin cookies with a simple cinnamon cheesecake filling to satisfy my cravings for both cookies and cheesecake with one irresistible confection.

This festive hybrid dessert is more than just delicious – it’s also super easy to make. The cookie cups are adapted from my Simple Pumpkin Spice Chocolate Chip Cookies, and the no-bake cheesecake filling is made with only 4 ingredients. You just have to combine them in a bowl, then pipe or scoop the drool-worthy mixture onto your cookies! The fusion of tender pumpkin cookie and creamy cinnamon cheesecake makes every bite a dream come true.

A close-up shot of pumpkin cheesecake cookie cups lined up on top of a smooth white surface

What You’ll Need

The ingredient lineup for this recipe is made up of kitchen staples that need no introduction. Nonetheless, let’s go over each one.

For the Pumpkin Cookie Cups

  • All-Purpose Flour: For structure. Substitute with 1:1 gluten-free flour if needed.
  • Cornstarch: To add tenderness without causing the cookies to spread in the oven.
  • Baking Soda: Not baking powder.
  • Ground Cinnamon: This is one of 4 pumpkin spices we’ll be using in these cookies.
  • Nutmeg: For more warmth and fall flavor.
  • Cloves & Ginger: You’ll need half a teaspoon of each.
  • Salt: This helps to enhance the other flavors.
  • Unsalted Butter: Melted.
  • Light Brown Sugar: Do not pack it into the measuring cup.
  • Sugar: To be whisked with the melted butter and brown sugar.
  • Vanilla Extract: Pick a good quality extract for the best results.
  • Pumpkin Puree: I use canned pumpkin, not pumpkin pie filling.

For the Cinnamon Cheesecake Filling

  • Cream Cheese: Brought to room temperature.
  • Powdered Sugar: To add structure to the filling.
  • Ground Cinnamon
  • Vanilla Extract
A marble counter holding a cake stand displaying a batch of pumpkin cookies with more cookies and candy pumpkins underneath it

How to Make Pumpkin Cheesecake Cookie Cups

Your mind will be blown by how simple these cheesecake cups are. Especially since the end result is so cute and indulgent!

  1. Prep for Baking: Preheat the oven to 350°F and spray a cupcake pan with non-stick spray.
  2. Combine Dry Ingredients: Combine the flour, cornstarch, baking soda, spices and salt in a medium-sized bowl. Set the mixture aside.
  3. Combine Butter & Sugars: In a large mixer bowl, whisk together the melted butter, brown sugar and sugar until well combined.
  4. Add Vanilla & Pumpkin: Add the vanilla extract and pumpkin puree and whisk until well combined.
  5. Combine Wet & Dry Ingredients: Add the combined dry ingredients to the wet ingredient mixture and gently mix together until well combined.
  6. Form Cookies: Make balls of about 2 tablespoons of cookie dough each. Press the cookie dough balls into the bottom and about halfway up the sides of each cupcake divot, forming a cup shape.
  7. Bake: Bake the pumpkin cookies for 10-12 minutes.
  8. Let Cool: Remove your cookies from the oven and allow them to cool for about 10-15 minutes. If the indents are too shallow, press the bottom side of a measuring tablespoon into the cups of the cookies. Transfer them to a wire rack to finish cooling.
  9. Make Cheesecake Filling: Once the cookies have cooled completely, make the cheesecake filling by mixing together the cream cheese, powdered sugar, cinnamon and vanilla extract until well combined and smooth.
  10. Add to Cookies: Pipe or scoop the cheesecake filling into the cookie cups and top each one with a pumpkin candy.
  11. Enjoy! Serve your cheesecake cookie cups immediately or store them in the refrigerator until you’re ready to serve.
Pumpkin cookies lined up on a white surface with a candy pumpkin on top of each one

Tips for Success

There are a few helpful steps you may need or want to take when making these cheesecake-filled cookies. Here’s what they are and why they’re useful!

  • Chill the Dough: If you’re having trouble working with the cookie dough, pop it into the fridge for 20-30 minutes. This will help it become less sticky and more workable.
  • Reinforce the Cups After Baking: In order to pipe or plop on your lovely cheesecake filling, you’ll need to have enough of an indentation in your cookie cups. Simply press into them with the back of a measuring spoon to make the indents bigger if need be.
  • Avoid Overbaking: You don’t need to overbake the cookies to make them hold their shape. I recommend slightly underbaking them rather than overbaking them, as too much baking can dry them out and they’ll continue to cook a little after they leave the oven. As long as you’ve greased your cupcake pan, you’ll be able to remove the finished cookies with ease.
  • Let the Cookies Cool Completely: Do not add your cheesecake filling until the cookies have cooled all the way down to room temperature. If they’re still warm, the filling won’t hold it’s shape and might get messy.

Variation Ideas

Whether you want to add a different topping or alter these cookies altogether, you’ve got some really tasty options. Here are a few easy variations to try!

  • Top with Chocolate Curls: Adding chocolate to any dessert is a serious temptation for me. If you can relate to that, I recommend topping these cheesecake cookie cups with some simple homemade Chocolate Curls. Yum!
  • Add Whipped Cream: In true cheesecake spirit, I sometimes like to add some Homemade Whipped Cream on top of my cinnamon cheesecake filling. It’s super easy to make, and it’s a great option for those who aren’t too fond of pumpkin candies.
A large cake stand holding a batch of homemade pumpkin cookies with an orange cloth napkin underneath it

How to Store Cheesecake Cookie Cups

These cheesecake cookie cups should be kept in an airtight container in the fridge. They will last for up to 5 days. If you’d like to store the filling and cookies separately, you can keep the cookies at room temperature.

Can I Freeze These?

You can also store these cookies in the freezer if you’d like. Wrap each one tightly in plastic wrap and freeze them in a freezer-safe container for up to 3 months. Thaw them out in the fridge for several hours before digging in. Keep in mind that the colors from the pumpkin will run if frozen, so you may want to freeze them without it.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
A close-up shot of pumpkin cheesecake cookie cups lined up on top of a smooth white surface
Recipe

Pumpkin Cheesecake Cookie Cups

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 24 minutes
  • Total Time: 1 hour 24 minutes
  • Yield: 24
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Soft and moist spiced pumpkin cookies are baked in a cupcake pan and stuffed with a creamy cinnamon cheesecake filling in these decadent Pumpkin Cheesecake Cookie Cups. Topped off with a candy pumpkin, festive cookies and no-bake cheesecake combine into one heavenly dessert.


Ingredients

For the Pumpkin Cookie Cups

  • 2 1/3 cups (303g) all-purpose flour
  • 1 tsp cornstarch
  • 1/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, melted
  • 1 cup (144g) light brown sugar, unpacked
  • 1/4 cup (52g) sugar
  • 1 tsp vanilla extract
  • 3/4 cup + 2 tbsp (214g) pumpkin puree

For the Cinnamon Cheesecake Filling

  • 8 oz (226g) cream cheese, room temperature
  • 1 1/2 cups (173g) powdered sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (176°C) and spray a cupcake/muffin pan with non-stick spray.
  2. Combine the flour, cornstarch, baking soda, spices and salt in a medium-sized bowl. Set aside.
  3. In a large mixer bowl, whisk together the melted butter, brown sugar and sugar until well combined.
  4. Add the vanilla extract and pumpkin puree and whisk until well combined.
  5. Add the dry ingredients and gently mix together until well combined.
  6. Make balls of about 2 tbsp of cookie dough each. Press the cookie dough balls into the bottom and about 1/2 way up the sides of each cupcake cup, forming a cup shape.
  7. Bake for 10-12 minutes.
  8. Remove from oven and allow to cool for about 10-15 minutes. Use the bottom side of a measuring tablespoon to press in the cups of the cookie if needed. Transfer to cooling rack to finish cooling.
  9. Once cookies have cooled, make the cheesecake filling. Mix the cream cheese, powdered sugar, cinnamon and vanilla extract together until well combined and smooth.
  10. Pipe or scoop cheesecake filling into the cookie cups and top with a pumpkin candy.
  11. Store in refrigerator until ready to serve.

Notes

  • Makes 23-25 cookie cups
  • To Store: Refrigerate cookies in an airtight container for up to 5 days
  • To Freeze: Wrap each cookie in plastic wrap and freeze in an airtight container for up to 3 months. Thaw in the fridge for several hours before serving

Keywords: cheesecake cookies, cookie cups, pumpkin spice cookies

More Easy Pumpkin Desserts to Try

I’m a sucker for pumpkin sweets, and I have too many favorite recipes to count! Here are a couple of crave-worthy examples.

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

3 Comments
  1. Christi

    I’m not getting how you make them look so perfect with the little roll over on the top, almost as though they were baked in a muffin top pan. I’m just not visualizing them baking in a cupcake tin and then forming the indent afterwards. Is this done while they’re still warm like thumbprint cookies?
    I couldn’t locate a UTube video, that would probably help me

    1. Lindsay

      If you read through the instructions of the recipe it mentions forming them in a cup shape when you put them in the pan. It also mentions pressing the center down with a tablespoon after they bake. That will help make the cup shape. I hope that helps!

  2. Marilyn

    I do like that you put the measurements in metric and US. I have a friend in the UK that I like to send recipes to and it makes it easier for both of us. Thank you!! Have a great Thanksgiving and stay safe.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12