Pumpkin Cheesecake Cookies Recipe posted by Staff Writer Pin Share Tweet Email Jump to RecipePumpkin Cheesecake Cookies These Pumpkin Cheesecake Cookies are a yummy way to enjoy Fall! After all, who doesn’t love a quick and easy bite-sized treat? Related Recipes: Pumpkin Cinnamon Roll Cake Pumpkin French Toast Casserole No Bake Pumpkin Cheesecake Ingredients: 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 Caramel Sauce Cream Cheese Frosting Pecans for garnish Directions Preheat oven to 350ºF. Lightly grease a miniature muffin tin with cooking spray. Using an electric mixer, beat together the butter, brown sugar, and pumpkin puree. Mix in the egg. Add the flour, baking powder, baking soda, and pumpkin pie spice. Mix well. Fold in the chocolate chips. Scoop 1 tbsp into each cup of the miniature muffin tin. 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. Fill each cup with caramel sauce. Pipe the cream cheese frosting on top of the caramel sauce. Optional: garnish each cookie cup with a pecan. Store in an airtight container for up to 5 days. Continue to Content Cheesecake Caramel Pumpkin Cups Yield: 24-36 cookie cups Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Print Ingredients 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 Caramel Sauce* Cream Cheese Buttercream** Pecans for garnish Instructions Preheat oven to 350ºF. Lightly grease a miniature muffin tin with cooking spray.Using an electric mixer, beat together the butter, brown sugar, and pumpkin puree. Mix in the egg.Add the flour, baking powder, baking soda, and pumpkin pie spice. Mix well.Fold in the chocolate chips.Scoop 1 tbsp into each cup of the miniature muffin tin.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.Fill each cup with caramel sauce. Pipe the cream cheese frosting on top of the caramel sauce.Optional: garnish each cookie cup with a pecan.Store in an airtight container for up to 5 days. Notes * You can use store-bought or homemade caramel sauce. Here is the recipe I like to use for homemade. And I love using Mrs. Richardson brand caramel sauce (I'll link to it in the products below).** Freel free to use a store-bought cream cheese frosting. But here are a couple of homemade recipes that I love: This recipe is my favorite tasting cream cheese frosting. However, it's not firm enough to pipe well.This recipe for cream cheese frosting (ignore the gingerbread portion of the recipe) pipes like a dream. But it has equal parts cream cheese and butter, so the "cheesecake" taste isn't as prominent as it is my other frosting recipe. Pin this Recipe to Save for Later Pin any of these images to save this recipe for later! I’m adding it to my Pumpkin Recipes board and my Fall Recipes board on Pinterest. Try more recipes like these Cheesecake Caramel Pumpkin Cups! Photo Credit: somethingswanky.com Homemade Salted Caramel Sauce This Homemade Salted Caramel Sauce is easier to make than you would think! And it’s SO much better than store-bought, I promise. Continue Reading Photo Credit: somethingswanky.com Pumpkin Chocolate Layer Cake with Cream Cheese Frosting and Butterscotch Caramel You have to try this cake made with layers of pumpkin cake and pumpkin chocolate cake and cream cheese frosting. And don’t forget the butterscotch caramel!! Continue Reading Photo Credit: somethingswanky.com Caramel Swirled Pumpkin Snack Cake This is an exceptionally delicious version of pumpkin cake, swirled with caramel and toffee bits. Continue Reading