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GINGER COOKIE CUPS WITH PUMPKIN CHEESECAKE
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings:
24
Author:
Jessica & Nellie
Ingredients
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
Instructions
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.