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

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


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.


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


  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.


  • 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


  • Serving Size:
  • Calories: 202
  • Sugar: 18.2 g
  • Sodium: 95.3 mg
  • Fat: 9.2 g
  • Carbohydrates: 28.6 g
  • Protein: 2 g
  • Cholesterol: 24.8 mg

Keywords: cheesecake cookies, cookie cups, pumpkin spice cookies