Cheesecake Caramel Pumpkin Cups

posted by Ashton September 25, 2011
 Pumpkin Chocolate Chip Cookies pressed into cups holding caramel sauce and cheesecake buttercream! Delicious, impressive, and perfect for Fall!
 I’m all about cookie cups lately. Can’t stop making them.
Don’t know why I’d want to anyhow. They’re absolutely fantastic!
Quick. Easy. Bite sized. And it’s a cookie + frosting– which I’m always a fan of.
This particular cookie cup combines some of my very favorite fall flavors: cheesecake, caramel, pumpkin, and chocolate chips :)

Pumpkin Chocolate Chip Cookies pressed into cups holding caramel sauce and cheesecake buttercream! Delicious, impressive, and perfect for Fall!

You will need:

  • 1 recipe Pumpkin Chocolate Chip Cookies (follows)
  • 1 recipe Cheesecake Buttercream (follows)
  • Prepared or store bought caramel sauce
  • Chopped Pecans (optional)
  • Mini Muffin Tin

Print
Cheesecake Caramel Pumpkin Cups

Ingredients

    For the Pumpkin Cookies:
  • 1/2 c. butter, softened
  • 1/2 c. brown sugar
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 egg
  • 2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1 cup mini chocolate chips
    • For the Cheesecake Buttercream:
  • 8 oz. regular cream cheese, room temperature
  • 1/4 c. butter, room temperature
  • 1 tsp. lemon juice
  • 1 tbsp. sour cream
  • 1 tsp. vanilla
  • 4 c. confectioners sugar (more or less for desired consistency)

Instructions

    For the Pumpkin Cookies:
  1. Preheat oven to 350ºF. Lightly grease a miniature muffin tin with cooking spray.
  2. Using an electric mixer, beat together the butter, brown sugar, and pumpkin puree. Mix in the egg.
  3. Add the flour, baking powder, baking soda, and pumpkin pie spice. Mix well.
  4. Fold in the chocolate chips.
  5. Scoop 1 tbsp into each cup of the miniature muffin tin.
  6. Bake for 10 minutes. Immediately upon removing from oven, use the back of a tablespoon to press the top of the cookies in, forming a cup. Let cool completely in the muffin tin before removing.
    7. For the Cheesecake Buttercream:
  7. Beat together the cream cheese and butter until smooth.
  8. Add one cup of confectioners sugar and the vanilla and mix until smooth.
  9. Add one cup of the confectioners sugar and the sour cream and mix until smooth.
  10. Add one cup of the confectioners sugar and the lemon juice and mix until smooth.
  11. Add one cup of the confectioners sugar and mix until smooth. If mixture is too thick, add 1 tbsp of milk to thin it some.
    12. Assembly:
  12. Fill each cup with a teaspoon of caramel sauce.
  13. Pipe the cheesecake buttercream on top of the caramel sauce.
  14. Garnish with pecans if desired.
https://www.somethingswanky.com/cheesecake-caramel-pumpkin-cups/

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>>Note: I decided to re-photograph these on 9/12/2014 (whew! thank goodness for some improvement in that department!); but since over 1k readers had already pinned these, I didn’t want to delete these photos (which would break the links to all those pins). So for your viewing pleasure (or misfortune, rather) here are the original photos from this post…
About the author

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

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posted in All Recipes, Cookies, Fall, Pumpkin, Thanksgiving
September 25, 2011