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As autumn arrives, the air turns crisp, and the leaves change color, there's an unmistakable shift in our culinary cravings. The flavors of pumpkin take center stage, captivating our taste buds with their warm, comforting essence. From lattes to pies, pumpkin-infused desserts evoke a sense of nostalgia and celebration, making them a staple during the fall season. Among the myriad of pumpkin desserts, one recipe stands out for its delightful fusion of textures and flavors: Frozen Pumpkin Cheesecake Cookie Cups.

Frozen Pumpkin Cheesecake Cookie Cups

Indulge in the flavors of fall with these Frozen Pumpkin Cheesecake Cookie Cups! This easy recipe features a buttery cookie base filled with creamy pumpkin cheesecake, creating a delightful combination of textures. Perfect for gatherings or busy days, these individual treats can be made ahead and served straight from the freezer. Customize with whipped cream, spices, or caramel drizzle for an unforgettable seasonal dessert that everyone will love.
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Ingredients
  

For the Cookie Base:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1/3 cup packed brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup canned pumpkin puree

1/4 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 teaspoon pumpkin pie spice

1/2 cup whipped cream (for topping)

For Garnish:

Additional whipped cream

Ground cinnamon or nutmeg

Optional: Mini chocolate chips or crushed graham crackers

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a mini muffin pan by lining it with paper liners or lightly spraying it with non-stick cooking spray.

    Make the Cookie Dough: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice; set this mixture aside. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated. Gradually blend in the dry ingredient mixture until a soft dough forms.

      Form the Cookie Cups: Using a tablespoon, scoop the prepared cookie dough into each muffin cup, filling them about halfway. Gently press down the dough into the bottom of each cup to create a cup shape. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookie cups cool for a few minutes before transferring them to a wire rack to cool completely.

        Prepare the Pumpkin Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Then, add the pumpkin puree, egg, vanilla extract, and pumpkin pie spice, mixing until well combined and smooth.

          Fill the Cookie Cups: Once the cookie cups have cooled completely, spoon the pumpkin cheesecake filling into each one, filling them to the top. Use the back of a spoon or a spatula to smooth the filling for an attractive finish.

            Freeze the Cookie Cups: Place the muffin pan in the freezer for at least 2-3 hours, or until the cheesecake filling is firm. Once frozen, carefully remove the cookie cups from the pan and store them in an airtight container in your freezer.

              Serve: When you're ready to enjoy these treats, arrange the frozen cookie cups on a serving platter. Top each cup with a generous dollop of whipped cream, a sprinkle of ground cinnamon or nutmeg, and any optional garnishes like mini chocolate chips or crushed graham crackers for added texture and flavor.

                Prep Time, Total Time, Servings: 30 minutes | 3 hours | 12 servings