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Gingerbread Cookie Cups with Pumpkin Cheesecake Filling Recipe

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4.3 from 1 review

  • Author: Eve
  • Total Time: 25 minutes
  • Yield: 24 mini cookie cups

Description

These Gingerbread Cookie Cups with Pumpkin Cheesecake Filling are a festive and delightful treat perfect for holiday gatherings. Crispy gingerbread cookie shells are baked in mini muffin tins and filled with a smooth, spiced pumpkin cheesecake filling, then topped with caramel sauce and adorable gingerbread men sprinkles. A perfect blend of warm spices and creamy textures, these bite-sized desserts offer a festive and comforting flavor to celebrate the season.

Ingredients

Cookie Cups

  • 2/3 cup butter (at room temperature)
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 tablespoons white sugar (for rolling)

Cheesecake Filling

  • 400 grams plain cream cheese (approximately 16 ounces)
  • 4 tablespoons pumpkin pie filling
  • 1/2 cup powdered sugar
  • 2/3 cup whipping cream, whipped to stiff peaks

Toppings

  • Caramel sauce
  • Gingerbread men sprinkles

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a mini muffin tin with butter or your preferred baking spray to ensure the cookie cups don’t stick.
  2. Cream Butter and Sugar: In a stand mixer or with a hand mixer, beat the butter and 1 cup of white sugar on high speed until the mixture becomes creamy and smooth, which usually takes about 2-3 minutes.
  3. Add Egg and Molasses: Mix in the egg and molasses on medium speed, scraping down the bowl’s sides to ensure everything is fully incorporated and the dough is uniform.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and cloves. Gradually add this to the wet mixture on low speed, mixing just until combined to avoid overworking the dough.
  5. Shape Cookie Dough: Roll the dough into small balls, just under 1 tablespoon each. Dip each ball into the 3 tablespoons of white sugar, then place them in the greased mini muffin cups. Press your thumb lightly into each dough ball to slightly flatten and start shaping the cookie cups.
  6. Bake Cookie Cups: Bake the dough in the preheated oven for about 10 minutes or until edges are set and lightly browned.
  7. Form Cups: While the cookies are still hot, gently press the back of a teaspoon into the center of each cookie to create a cup shape. This will form the cavity for the cheesecake filling.
  8. Cool Cookie Cups: Allow the cookie cups to cool completely in the mini muffin tin before carefully removing them to preserve their cup shape.
  9. Prepare Cheesecake Filling: In a mixing bowl, combine the cream cheese, pumpkin pie filling, and powdered sugar. Beat on high speed until the mixture is smooth and creamy.
  10. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture just until evenly combined and the filling becomes light and fluffy, enhancing the texture.
  11. Fill Cookie Cups: Using a piping bag with your preferred tip or a spoon, fill each cooled cookie cup generously with the pumpkin cheesecake filling.
  12. Add Toppings: Drizzle caramel sauce over the filled cookie cups and garnish with gingerbread men sprinkles or toffee bits to add an extra festive touch and crunch.

Notes

  • Ensure the butter is at room temperature for easier beating and better dough consistency.
  • Do not overmix the dough after adding flour to keep the cookies tender.
  • Press the cookie dough into cups while still warm to shape easily; cooled cookies will be more fragile.
  • Use full-fat cream cheese for the creamiest filling and best flavor.
  • Chill the filling before piping if you want a firmer texture.
  • Leftover cookie cups and filling can be stored separately in the refrigerator for up to 3 days.

Find it online: https://everecipes.com/gingerbread-cookie-cups-with-pumpkin-cheesecake-filling-recipe/