Pumpkin Cheesecake Ginger Cookies Recipe
Pumpkin Cheesecake Ginger Cookies combine the warm spices of ginger and cinnamon with the rich, creamy goodness of a pumpkin cheesecake filling. From the molasses to the pumpkin and cream cheese, each ingredient creates a perfectly spiced, fall-inspired treat!
Servings: 24 cookies
Calories: 386kcal
Ingredients
Ginger Cookie Cups
- 1 ⅓ cup oil
- 2 cups white sugar
- 2 eggs
- 4 tsp baking soda
- ½ cup molasses
- 4 cups flour
- 1 tsp ginger
- 2 tsp cinnamon
Pumpkin Cheesecake Filling
- 8 oz cream cheese
- 4 TBSP butter
- 3 cups powdered sugar
- 1 tsp cinnamon
- 1 ¼ tsp nutmeg
- ⅓ cup pumpkin puree
- ½ tsp vanilla
Instructions
- In a large bowl combine the oil, sugar, and eggs, blend well. Stir in the molasses and then add the flour, ginger, and cinnamon. Mix to combine.
- Cover the bowl and chill the dough for at least one hour. Once chilled, get the oven preheating to 350 degrees F.
- Roll dough into walnut sized balls and then press into a greased muffin tin. This will get you the cookie cup base.
- Bake for 10 minutes. When the cookie is done, press the bottoms flat a little bit so there is room for the filling.
Pumpkin Cheesecake Filling
- Blend the butter and cream cheese using an electric mixer. Add 2 cups powder sugar and spices, then blend in the pumpkin.
- Add more powdered sugar until filling reaches desired thickness.
- Pipe in the pumpkin cream cheese filling into the cooled cookies. Serve & enjoy!
Notes
These pumpkin cheesecake cookies will stay fresh for 3–4 days. Store in an airtight container in the refrigerator.
You can also freeze them for up to 2 months; thaw in the fridge overnight before enjoying.
Nutrition
Calories: 386kcal | Carbohydrates: 54g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 236mg | Potassium: 152mg | Fiber: 1g | Sugar: 37g | Vitamin A: 735IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 1mg