Pumpkin Cheesecake Cookie Cups

By Chef Eddy Van Damme

Prep Time:

1h 30m

Bake/Cook Time:

16m - 19m

Yield:

24 cups

Buttery, sweet cookie cups are lightly spiced with cinnamon, ginger and cloves and then filled with a pumpkin cheesecake filling. They're finished with a drizzle of white chocolate and whipped cream. Chef Eddy's Pumpkin Cheesecake Cookie Cups are little bite-sized treats that showcase all your favorite fall and winter flavors. Bring them to the office to surprise your co-workers or set them on a pretty platter and serve them as a dessert for your book club. In fact, you might want to make two batches. One for yourself and one to share!

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Cookie Cups

1 2/3 cups all-purpose flour*
1/8 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon dried ginger
Pinch cloves
6 tablespoons unsalted butter, very soft
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 large egg
1 teaspoon vanilla extract

Pumpkin Filling

1 package (8 oz) cream cheese, very soft
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon dried ginger
2 teaspoons cinnamon
1 teaspoon vanilla extract
2/3 cup pumpkin puree (not pumpkin pie filling)
2/3 cup whipping or heavy cream

Finishing

1/4 cup white chocolate
1/2 cup whipping or heavy cream
1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F.
Prepare a 24-cavity mini muffin tin with a thin layer of baking spray or melted butter. Set aside.
Sift together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
Mix butter until creamy. Add sugar and, once well combined, add egg and vanilla. Add dry ingredients in one step and mix until just combined.
Place a tablespoon of dough in each cavity. Make a well in center and consequently press dough up sides to rim of pan.
Place in oven and after baking for about 8 minutes, remove pan from oven and using plastic gloves, press center of cookie cups to create a larger space. Return to oven and reduce oven temperature to 350°F. Bake for a total of 16-19 minutes or until edges are golden brown.
Allow to cool for about 4-5 minutes and then carefully remove cup cookies from pan before they start to stick.
For pumpkin filling (easily done using a rubber spatula) combine softened cream cheese with sugar. If using a machine, this must be done at lowest speed possible as beating on high will make cream cheese into near liquid consistency.
Add ginger, cinnamon, and vanilla extract. Mix in pumpkin puree.
Whip heavy cream to medium (not stiff) peaks and gently fold into above.
Fill into a large piping bag with a large plain pastry tip and pipe filling well above edge of cookie cups. Alternatively, spoon mixture into cups.
If using white chocolate, melt in a microwave-safe bowl in 10-second increments. If chocolate is too thick, it can be thinned with vegetable oil. Start with 1/2 teaspoon and determine if it needs to be thinner.
Drizzle white chocolate onto surface of cookie cups.
Whip cream and sugar to firm peaks and pipe dollops on cookie cups.