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PUMPKIN CHEESECAKE COOKIE CUPS
Ginger Cookies
filled with a delicious spiced
Pumpkin Cheesecake
perfect for Fall! Lovely
pumpkin cheesecake ginger cookie
recipe that everyone loves!
Prep Time
30
minutes
mins
Chill Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course:
Cookies, Dessert
Cuisine:
American
Keyword:
Pumpkin Cheesecake Ginger Cookies
Servings:
24
Calories:
386
kcal
Author:
Jessica & Nellie
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 1 block
4
TBSP
butter
3
cups
powdered sugar
1
tsp
cinnamon
1 ¼
tsp
nutmeg
⅓
cup
pumpkin puree
½
tsp
vanilla
Instructions
Ginger Cookie Cups
Preheat oven to 350 degrees F.
Mix together oil, sugar and eggs, blend well. Stir in molasses and add dry ingredients.
Chill dough for at least one hour.
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 butter and cream cheese. Add 2 cups sugar and spices. Blend in pumpkin.
Add more powdered sugar until filling reaches desired thickness.
Cool cookies. Pipe in pumpkin cream cheese filling. Refrigerate leftovers. Enjoy!
Nutrition
Calories:
386
kcal
|
Carbohydrates:
54
g
|
Protein:
3
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
29
mg
|
Sodium:
238
mg
|
Potassium:
153
mg
|
Fiber:
1
g
|
Sugar:
37
g
|
Vitamin A:
735
IU
|
Vitamin C:
1
mg
|
Calcium:
33
mg
|
Iron:
1
mg