Ginger Cookie Cups with Pumpkin Cheesecake are a delicious dessert that’s perfect for the holidays! The best seasonal flavors like molasses, ginger, cinnamon, and pumpkin come together in these little bites.
Ginger and pumpkin are perfectly combined in these simple & irresistible cookies. They’re easy to make and are great for holiday parties! The cookies taste like gingerbread and the no-bake pumpkin cheesecake filling inside just adds another level of awesome to every portable cup.
What are ginger cookie cups with pumpkin cheesecake filling?
They are a combination of appetizer and dessert with the way every bite is small and snack-sized. So don’t feel bad if you need 2, or 5 to help fill you up. It’s all worth it though when you take that first bite and get hit with a wave of seasonal autumn flavors all at once. These truly are some of the most perfect holiday cheesecake bites you could ask for.
Ginger Cookie Cups with Pumpkin Cheesecake Ingredients
For The Ginger Cookie Cups, You Will Need:
-Oil: With 1 1/3 cups of oil (canola or vegetable) we can have perfect cookies with a nice texture.
-White sugar: We need 2 cups of white sugar so that the cookies are perfectly sweet and get nice and crisp during baking.
-Eggs: Binding these cookies together is 2 eggs.
Baking soda: We need 4 teaspoons of this leavening agent to help these cookies puff up and have the best texture!
Molasses: Adding in 8 tablespoons of molasses will give us a richer color and make these cookies taste like gingerbread.
Flour: With 4 cups of all-purpose flour we have our gluten-filled base for the dough.
Spices: We need 1 teaspoon of ginger and 2 teaspoons of cinnamon in the cookie dough to help pack a lot of seasonal flavors in every bite.
For The Pumpkin Cheesecake Filling, You Will Need:
-Cream cheese: This cheesecake filling needs 8 ounces (one brick) of cream cheese.
-Butter: Adding in a little more depth and richness is 4 tablespoons of butter.
-Powdered sugar: We need 3 cups of powdered sugar to sweeten the filling without changing the smooth texture.
-Spices: We need 1 teaspoon of cinnamon and 1 1/4 teaspoons of nutmeg to have a nicely spiced pumpkin cheesecake.
-Pumpkin: The star of the filling is 1/3 cup of pumpkin puree. You can use canned or homemade.
-Vanilla: Adding in 1/2 teaspoon of vanilla extract will help to enhance the flavors nicely.
How to make Ginger Cookie Cups with Pumpkin Cheesecake
Preheat your oven to 350 degrees F.
In a bowl, mix together the oil, sugar, and eggs for the cookie dough until well blended.
Stir in the molasses and then add in the dry ingredients.
Chill the dough for at least 1 hour.
Roll it out into walnut-sized balls and press them down into a greased muffin tin. This is how we get the cookie cup shape.
Bake in the oven for 10 minutes. Once finished, press the bottoms flat a little bit to make room for the filling. Allow the cookies to cool.
Make the cheesecake by blending the butter and cream cheese until smooth.
Add in the powdered sugar and spices.
Blend in the pumpkin puree.
Add more powdered sugar if needed until the filling becomes your desired thickness.
Pipe the filling into the cooled cookie cups.
Keep the cookies stored in the fridge until ready to eat.
- 1 1/3 cup oil
- 2 cups white sugar
- 2 eggs
- 4 tsp baking soda
- 8 TBSP 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 1/4 tsp nutmeg
- 1/3 cup pumpkin puree
- 1/2 tsp vanilla
- 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.
- Bake cookie cups as directed. Pipe in pumpkin cream cheese filling. Refrigerate.
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How long are cheesecake cookie cups good for?
These cookie cups could last about 3 days in the fridge if filled and then stored in an airtight container. You’ll want to eat them sooner rather than later though because the moisture from the cheesecake filling will cause the cookie to become soggy over time.
Can I freeze ginger cookie cups with pumpkin cheesecake filling?
Yes, these cookie cups should be completely fine to freeze for up to 3 months in an airtight container. Just thaw overnight in the fridge before eating.
More awesome cookie recipes!
- Peanut Butter Butterfinger Cookies
- Zucchini Cookies
- Super Soft Sugar Cookies
- Blackberry Oatmeal Cookies
- Chocolate Nest Easter Cookies
- Hot Chocolate Cookie Cups
- Strawberry Cake Mix Cookies
- Grandma’s Italian Cookies
- Hot Cocoa Cookies
- Cherry Chocolate Chip Cookies
- Almond Crescent Cookies
- Eggnog Cookies
- Mint Chocolate Pudding Cookies
- The Best Peanut Butter Cup Cookies Ever
- Spiced Ginger Cookies
An easy and delicious holiday dessert isn’t far away! With these ginger cookie cups and pumpkin cheesecake filling, you’ll have the perfect treat every time.
Do you think in place of the pumpkin puree, sweet potatoes pureed can be used??
I’m not sure, I’ve never tried it…
Did you use a regular muffin tin or mini for these?
We use a mini tin 🙂
Linda Gross says
Just wondered how many cupcake trays to use…
Grace Mcghee says
They out very nice but I found very sweet to much sugar