Gingerbread Cookie Cups with Pumpkin Cheesecake Filling

These Gingerbread Cookie Cups with Pumpkin Cheesecake Filling are the perfect addition to any holiday baking tray. Soft and delicious gingerbread cookies filled with fluffy pumpkin cheesecake filling and topped with caramel sauce – these are the BEST holiday dessert around!

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Raise your hand if you’ve already started your Christmas baking!! It’s already the first week of December and I have to admit, I haven’t really started baking yet (insert sad-face emoji here). Truthfully, it’s more about how much freezer space I have than anything else…and no one wants stale Christmas cookies, am I right? One of my goals for 2018 is to get another freezer so I can freeze fresh berries and other fruits and vegetables for the winter and make all kinds of baked goods ahead of time for the holidays, like I used to be able to do! We’ve lived with a tiny freezer for almost two years now and it’s about time to expand our freezer space!

But enough of my freezer woes and on to Christmas cookies!! Aside from the typical Christmas shortbread, chocolate crinkle cookies, and Caramel Chocolate Shortbread Bars I make every single year, sometimes I like to make Christmas cookies that are just a little bit extra special. These Gingerbread Cookie Cups with Pumpkin Cheesecake Filling are truly all that and more – they take Christmas cookies to a whole new level!

These Gingerbread Cookie Cups with Pumpkin Cheesecake Filling are a variation of my ever-popular Best Ever Ginger Molasses Cookies. They’re baked in a mini muffin tin – here’s a link to my favourite if you’re looking for a good one! (affiliate link) – and then stuffed with the fluffiest pumpkin cheesecake filling you’ll ever try, and topped with caramel sauce and the cutest little gingerbread men sprinkles (affiliate link) you ever did see!!

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Seriously, just one bite of these Gingerbread Cookie Cups with Pumpkin Cheesecake Filling and you’ll be in Christmas cookie heaven. They’re so perfect for serving on a Christmas cookie tray at any holiday party and they’re even great for kids! Just bake the cookie cups ahead of time and then take turns piping in the filling, drizzling on the caramel sauce and adding sprinkles! Who could resist?

Looking for even more delicious Gingerbread recipes? Try this delicious Gingerbread Spice Cake with Fluffy Cream Cheese Filling!

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I hope you love these Gingerbread Cookie Cups with Pumpkin Cheesecake Filling as much as we do! Let me know in the comments below, what’s your favourite Christmas treat to enjoy during the holidays?

KITCHEN TOOLS I RECOMMEND:

 

Looking for more gingerbread recipes? Check out the ones I have linked below!

• Gingerbread Cheesecake Bars
• Gingerbread Spice Cake with Fluffy Cream Cheesecake Frosting
• Gingerbread Cupcakes with Cream Cheese Frosting
• Gingerbread Pumpkin Icebox Cake
• Best Ever Ginger Molasses Cookies (better than Starbucks!)
• Apple Carrot Ginger Muffins
• Slow Cooker Gingerbread Latte (Starbucks Copycat)

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Recipe Video

Watch the video below to see exactly how I make this sweet treat. You can find more delicious recipe videos on my YouTube channel

 

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Gingerbread Cookie Cups with Pumpkin Cheesecake Filling

These Gingerbread Cookie Cups with Pumpkin Cheesecake Filling the perfect holiday dessert made with soft gingerbread, pumpkin cheesecake and caramel! 

5 from 7 votes

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By Chrissie (thebusybaker.ca)

Yield 24 cookies

Prep 20 minutes mins

Cook 10 minutes mins

Total 30 minutes mins

Recipe: Ingredients 

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For the cookie cups:

• ▢ 2/3 cup butter (at room temperature)
• ▢ 1 cup white sugar
• ▢ 1 egg
• ▢ 1/4 cup molasses
• ▢ 2 cups all purpose flour
• ▢ 1/4 teaspoon salt
• ▢ 2 teaspoons baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/4 teaspoon ground cloves
• ▢ 3 tablespoons white sugar for rolling

For the filling:

• ▢ 400 grams plain cream cheese (approximately 16 ounces)
• ▢ 4 tablespoons pumpkin pie filling
• ▢ 2/3 cup whipping cream, whipped to stiff peaks
• ▢ 1/2 cup powdered sugar

For garnish/decoration:

• ▢ caramel sauce
• ▢ gingerbread men sprinkles

US CustomaryMetric

Recipe: Instructions 

For the cookie cups:

• Preheat your oven to 350 degrees Fahrenheit and prepare a mini muffin tin by greasing it with butter (or your favourite baking spray).
• Add the butter and sugar to the bowl of your stand mixer (or use a hand mixer if you prefer) and beat on high until creamy and smooth.
• Beat in the egg and molasses on medium speed, scraping down the sides of the bowl until it's all incorporated.
• Add the flour, salt, baking soda, cinnamon, ginger, and cloves, and mix on low speed just until incorporated.
• Roll the dough into small balls (just under 1 tablespoon each), dip in the white sugar and place in the mini muffin cups. Press your thumb into the cookie balls to spread the cookies slightly into the mini muffin cups (don't worry about this too much - you can re-shape them after baking while they're hot!).
• Bake at 350 degrees for about 10 minutes.
• While the cookies are hot from the oven, press the back of a teaspoon into the top of each cookie to create a cup shape.
• Let the cookie cups cool completely in the mini muffin cups before removing. This will help them keep their shape.

For the filling:

• While the cookie cups cool, make the cheesecake filling by adding the cream cheese, pumpkin pie filling and powdered sugar to a bowl. 
• Whip on high speed until smooth. 
• Fold in the whipped cream just until it disappears and the mixture begins to grow in volume slightly and become light and fluffy.

Assembly:

• Pipe the filling into the cooled cookie cups with your choice of piping bag and tip (or simply spoon it in if you prefer).
• Top with caramel sauce, gingerbread men sprinkles or toffee bits for an extra decadent holiday flair!

Recipe: Notes

Serve these Gingerbread Cookie Cups with Pumpkin Cheesecake Filling immediately, or store in the fridge for up to 2 hours before serving.

To make these cookie cups ahead of time, prepare the cookie cups and the filling separately the day before and assemble just before serving. 

Course: Dessert

Cuisine: American, Canadian, Christmas, Cookies, Holiday

Keywords: Gingerbread Cookie Cups with Pumpkin Cheesecake Filling, Pumpkin Cheesecake Gingerbread Cookies, Pumpkin Gingerbread Cups

Recipe: Nutrition

Nutrition Facts

Gingerbread Cookie Cups with Pumpkin Cheesecake Filling

Amount Per Serving (1 serving)

Calories 226 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 48mg16%

Sodium 226mg10%

Potassium 98mg3%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 15g17%

Protein 3g6%

Vitamin A 693IU14%

Vitamin C 1mg1%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.