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5 from 1 vote

GINGER COOKIE CUPS WITH PUMPKIN CHEESECAKE

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 24

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.