Pumpkin Cheesecake Cookies Recipe

Pumpkin 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?

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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.

Cheesecake Caramel Pumpkin Cups

Yield: 24-36 cookie cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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.

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