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As the leaves change and the air turns crisp, the flavors of autumn come alive, bringing with them the beloved tastes of pumpkin spice and creamy cheesecake. Among the myriad of seasonal desserts, Frozen Pumpkin Cheesecake Cookie Cups stand out as a delightful fusion of two beloved treats. This recipe marries the comforting, spiced notes of pumpkin pie with the rich, velvety texture of cheesecake, all nestled within a warm, buttery cookie base. Not only is this dessert a visual feast, but it also offers a refreshing twist—perfect for warm autumn days or festive gatherings.

Frozen Pumpkin Cheesecake Cookie Cups

Fall into the season with these delicious Frozen Pumpkin Cheesecake Cookie Cups! This delightful recipe combines the rich flavors of pumpkin and creamy cheesecake with a buttery cookie base. Perfect for warm autumn days or festive gatherings, these treat cups are visually appealing and easy to serve. Enjoy them as a sweet indulgence at Halloween, Thanksgiving, or any cozy get-together. Create lasting memories with every delightful 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

1/3 cup packed brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened for easy mixing

1/2 cup canned pumpkin puree

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

1/2 cup whipped cream (for topping)

For Garnish:

Additional whipped cream

Ground cinnamon or nutmeg

Mini chocolate chips or crushed graham crackers (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly spray with non-stick cooking spray to prevent sticking.

    Make the Cookie Dough: In a medium bowl, combine the all-purpose flour, baking soda, salt, and pumpkin pie spice, whisking until well-mixed. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy. Add in the egg and vanilla extract, beating until thoroughly combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms.

      Form the Cookie Cups: Using a tablespoon, scoop the cookie dough and place it into each muffin cup, filling them about halfway. Gently press the dough down in the center to create a cup shape. Bake in the preheated oven for 10-12 minutes, or until the edges turn a golden brown. Once baked, remove from the oven and let the cookie cups cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

        Prepare the Pumpkin Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the pumpkin puree, egg, vanilla extract, and pumpkin pie spice to the mixture, mixing until everything is well incorporated and velvety.

          Fill the Cookie Cups: Once the cookie cups have cooled completely, spoon the pumpkin cheesecake filling into each cup, filling them all the way to the top. Use the back of a spoon or a spatula to smooth the filling for a neat appearance.

            Freeze the Cookie Cups: Place the filled muffin pan into the freezer for at least 2-3 hours, allowing the cheesecake filling to firm up. Once frozen solid, carefully remove the cookie cups from the pan and store them in an airtight container in the freezer for later enjoyment.

              Serve: When you're ready to serve these delightful treats, arrange the frozen cookie cups on a platter. Top each one with a generous dollop of whipped cream, a sprinkle of ground cinnamon or nutmeg, and finish with optional garnishes like mini chocolate chips or crushed graham crackers for an extra touch.

                Prep Time, Total Time, Servings: 30 minutes | 3 hours | 12 servings