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+ servings
Four mini pumpkin cheesecake cookie bites

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.
Course Dessert
Cuisine American
Keyword easy Thanksgiving recipes, game day recipes, party food
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 135kcal
Author Jocelyn Delk Adams of Grandbaby-Cakes.com


  • 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


  • 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.


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