I had a great experience this morning that I could not wait to share! I went on Fox News Chicago’s Good Day Chicago program to discuss the upcoming Pillsbury Bake-Off in Vegas and share a recipe for mini pumpkin cheesecake cookie bites. You can check out the segment here: http://www.myfoxchicago.com/
The recipe for these mini pumpkin cheesecake cookie bites was inspired by the recent recipe I made for Pillsbury. I just created a Fall twist that makes this the perfect dessert to share this Tailgating or even Thanksgiving.
The recipe is below so enjoy!!
Mini Pumpkin Cheesecake Cookie Bites
The recipe for these mini pumpkin cheesecake cookie bites was inspired by the recent recipe I made for Pillsbury. I just created a Fall twist that makes this the perfect dessert to share this Tailgating or even Thanksgiving.
Print
Pin
Rate
Servings: 24 cookies
Calories: 135kcal
Ingredients
- 1 package Pillsbury® Ready to Bake!™ sugar cookies
- 8 ounces cream cheese, softened
- 1 cup canned pumpkin
- 2/3 cup sugar
- ½ teaspoon ground cinnamon
- 8 ounces whipped cream topping
Instructions
- Heat oven to 350°F. Remove 12 dough rounds from cookie dough package; save remaining dough for a later use. Place 1 dough round in each of 12 mini cheesecake cups with removable bottoms.
- Bake 14-16 minutes. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat cream cheese, pumpkin, sugar and ground cinnamon with electric mixer on medium to high speed 3 to 4 minutes until smooth. Using rubber spatula, gently fold in whipped cream topping.
- Spoon or pour cream cheese mixture over each cooled cookie until cup is full; smooth top until flat. Freeze at least 3 hours to set.
- Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. Decorate with whipped cream and drizzle caramel sauce over tops of cheesecakes and serve.
- Repeat the process for final 12 mini bites.
Nutrition
Calories: 135kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 75mg | Potassium: 62mg | Sugar: 13g | Vitamin A: 1725IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.4mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
pinterest 
facebook 
twitter 
email 
Hi Jocelyn,
Greetings from the UK! What a delightful blog you have. As a fellow baker and entrepreneur, who was previously an OB/GYN, I have found pumpkin gives an amazing texture and flavour to my breads biscuits and pies, especially delicious when spiced. Your innovative cheesecake has me wanting to try. I will keep your blog on watch!
Thank you so much Renee! I am so glad that you have found my blog. Thanks and I hope to see you back again!
Will be linking you once we are up and running with our blog. I hope the weather is treating you well.
Yum! I need a gluten free version of this…
These are adorable, and congratulations !!! I will definitely be making these 🙂
Thanks so much Krystie!
On the TV segment it looked liked you used regular cupcake pans, do they release well from the pans? Could you use real whipped cream instead of the fake stuff? they look cute.
Hi Kathi,
I used a mini cheesecake pan but you can use a regular cupcake pan but just line with cupcake wrappers or parchment paper for easier release. You can also definitely use real whipped cream. I bet it tastes even better! Enjoy!
What if you do not have that special cup cake pan. Can you use papers in a regular cup cake pan?
Hi Pat, You can definitely use a regular cupcake/muffin pan and just line with either cupcake liners or parchment paper to easily remove the cheesecake bites!
Wow you’re so natural and lovely behind the camera and not nervous at all! Congratulations and I have to say I’m honoured that you’ve left comments on my blog 🙂 🙂
Also, goes without saying but those cheesecake tarts look wonderful.
asplashofvanilla.com
Wow thank you so much Emma! You are seriously too kind!!
Awesome job! You’re a natural!
Hooray! Thanks so much!
HOW COOL! Congratulations!!!!
Thanks so much!