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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! 
Course Dessert
Cuisine American, Canadian, Christmas, Cookies, Holiday
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 226kcal
Author Chrissie (thebusybaker.ca)

Ingredients

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

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!

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. 

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 226mg | Potassium: 98mg | Fiber: 1g | Sugar: 15g | Vitamin A: 693IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg