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Pumpkin Cheesecake Cookie Cups
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowls
  • Muffin Tin
  • Electric Mixer
  • Oven

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 4 ounces cream cheese, softened
  • 1/4 cup pumpkin puree
  • 2 tablespoons brown sugar
  • 1 egg yolk
  • 1/2 teaspoon pumpkin pie spice
  • Whipped cream, for serving

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit and lightly grease four cups of a muffin tin.
  • In a bowl, beat the softened butter, granulated sugar, vanilla extract, and salt until smooth. Stir in the flour until a soft dough forms.
  • Divide the dough into four equal pieces and press each piece into the bottom and slightly up the sides of the prepared muffin cups.
  • In a separate bowl, beat the cream cheese, pumpkin puree, brown sugar, egg yolk, and pumpkin pie spice until fully combined and creamy.
  • Spoon the pumpkin mixture evenly into the four cookie-lined cups, filling each about three-quarters full.
  • Bake for 18 to 20 minutes, until the cookie edges are lightly golden and the centers are set.
  • Cool the cups in the tin for 10 minutes, then transfer to a wire rack to cool completely. Top each cup with a small dollop of whipped cream before serving.

Notes

Chill the cooled cups for at least 30 minutes if you want a firmer cheesecake texture before packing them for the office. The whipped cream can be added right before serving so it stays light. If the dough feels too crumbly while pressing into the tin, let it sit at room temperature for a few minutes to soften.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Muffin Tin, Electric Mixer, Oven