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Creating the perfect cookie cup requires a little finesse, but with the right techniques, you can achieve a beautifully shaped vessel for your pumpkin cheesecake filling.

Frozen Pumpkin Cheesecake Cookie Cups

Discover the joy of autumn with Pumpkin Cheesecake Cookie Cups, the perfect treat for the season! Combining a soft, spiced cookie base with a creamy pumpkin cheesecake filling, these delightful mini desserts capture the essence of fall. They're not only easy to make but also visually stunning, making them an ideal addition to any gathering. Get ready to impress your friends and family with a dessert that embodies warmth and comfort this autumn!
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Ingredients
  

For the Cookie Base:

1 cup unsalted butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon pumpkin pie spice

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened

½ cup pumpkin puree

½ cup powdered sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon salt

For the Topping:

Whipped cream (optional)

Ground cinnamon or pumpkin pie spice for sprinkling

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Cookie Base:

      - In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

        - Beat in the egg and vanilla extract until well combined.

          - In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice.

            - Gradually add the dry ingredients to the wet mixture, mixing until just combined.

              Form Cookie Cups:

                - Grease a muffin tin or line it with cupcake liners.

                  - Scoop about 1 tablespoon of cookie dough into each muffin cup and press down to form a small cup. Make sure the dough comes up the sides.

                    Bake the Cookie Cups:

                      - Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

                        Prepare the Pumpkin Cheesecake Filling:

                          - In a large bowl, beat the softened cream cheese until smooth and creamy.

                            - Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, and salt. Beat until well combined and creamy.

                              Fill the Cookie Cups:

                                - Once the cookie cups have cooled completely, spoon or pipe the pumpkin cheesecake filling into each cup, filling them generously.

                                  Freeze the Cookie Cups:

                                    - Place the filled cookie cups in the freezer for at least 2 hours, or until they are firm.

                                      Serve and Garnish:

                                        - Before serving, you can top them with whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice for an extra festive touch.

                                          Prep Time: 30 minutes | Total Time: 2 hours 45 minutes | Servings: 24 cookie cups