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As the leaves turn vibrant shades of red and gold and the air becomes crisp, the arrival of fall brings with it a delightful array of seasonal flavors. Among the many treats that celebrate this cozy time of year, Frosty Pumpkin Cheesecake Cookie Cups stand out as a must-try dessert. These mini indulgences perfectly blend the rich, creamy texture of cheesecake with the warm, spiced essence of pumpkin, all nestled within a soft and chewy cookie base. Ideal for holiday gatherings, cozy nights at home, or as a special treat for yourself, this recipe is not only easy to follow but also guarantees to impress anyone lucky enough to enjoy them.

Frozen Pumpkin Cheesecake Cookie Cups

Get ready to indulge in the perfect fall treat with Frosty Pumpkin Cheesecake Cookie Cups! These delightful mini desserts combine the creamy richness of pumpkin cheesecake with a soft, chewy cookie base. Easy to make and visually stunning, they’re perfect for holiday gatherings or cozy nights in. With a few simple steps and key ingredients, you can create these seasonal favorites that will impress everyone at your table. Enjoy the warmth and flavor of autumn in every bite!
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Ingredients
  

For the Cookie Base:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened to room temperature

1/2 cup pure pumpkin puree (not pumpkin pie filling)

1/3 cup granulated sugar

1/2 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 large egg

For Topping:

Whipped cream (optional)

Ground cinnamon or crushed graham crackers (for garnish)

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Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by greasing it lightly or lining it with mini cupcake liners for easy removal.

    Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined. In a separate large bowl, use an electric mixer to beat the softened butter, packed brown sugar, and granulated sugar together until the mixture is light and creamy. Add the egg and vanilla extract, mixing thoroughly until incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a cookie dough.

      Form the Cookie Cups: Using a tablespoon or a cookie scoop, take a portion of cookie dough and place it into each muffin cup, filling it about halfway. Gently press down the dough in the center to form a little cup shape while creating a wall around the edges.

        Prepare the Cheesecake Filling: In a clean medium bowl, beat the softened cream cheese using an electric mixer until it is completely smooth. Add the pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, and egg. Mix until the filling is uniform and creamy, ensuring there are no lumps.

          Fill the Cups: Spoon the pumpkin cheesecake filling into each cookie cup, filling them just below the top, allowing a little room for expansion during baking.

            Bake: Place the mini muffin tin in the preheated oven and bake for 15-18 minutes, or until the edges of the cookie cups turn lightly golden and the cheesecake filling has set. Remove from the oven and allow the cookie cups to cool in the tin for at least 10 minutes before transferring them to a wire rack to cool completely.

              Freeze: Once the cookie cups have cooled completely, transfer them to an airtight container and place them in the freezer to set for at least 2 hours.

                Serve: When you're ready to indulge, remove the cookie cups from the freezer and let them sit at room temperature for about 5 minutes to slightly soften. Top each cookie cup with a dollop of whipped cream, if desired, and sprinkle with either ground cinnamon or crushed graham crackers for an added touch.

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                    Prep Time: 20 minutes | Total Time: 2 hours 40 minutes | Servings: 12 mini cookie cups

                      Presentation Tips: Arrange the cookie cups on a decorative platter and garnish with seasonal decorations like mini pumpkins for a festive touch. Each cup can also be placed in decorative paper liners for an extra pop of color!