Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies
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
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
- 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.
Preheat oven to 350ºF. Lightly grease a miniature muffin tin with cooking spray.
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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