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Pumpkin Cheesecake Chocolate Cookie Cups

One of my favorite pumpkin flavor combinations is pumpkin and chocolate. These Pumpkin Cheesecake Chocolate Cookie Cups feature a rich, chocolate cookie cup filled with creamy pumpkin cheesecake - totally divine!
Course Dessert
Cuisine American
Keyword chocolate chip cookies, pumpkin cheesecake chocolate cookie cups
Prep Time 45 minutes
Cook Time 13 minutes
Servings 24 cookie cups
Calories 171kcal
Author Trish - Mom On Timeout


Chocolate Cookie Cups

  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbls corn starch
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1 egg room temperature
  • 1/2 cup mini chocolate chips

Pumpkin Cheesecake

  • 6 oz cream cheese room temperature
  • 1/3 cup pumpkin puree
  • 1/4 cup sugar
  • 1 egg yolk
  • 1 Tbls flour
  • 1/ tsp pumpkin pie spice
  • 1/2 tsp vanilla


Chocolate Cookie Cups

  • Whisk together flour, cocoa, baking soda, salt and corn starch. Set aside.
  • Cream sugars and butter together until light and fluffy.
  • Add in egg and vanilla and beat until well blended.
  • Gradually stir in dry ingredients.
  • Fold in mini chocolate chips.
  • Refrigerate dough for at least 30 minutes.

Pumpkin Cheesecake

  • Beat cream cheese until light and fluffy. Beat in pumpkin puree.
  • Add in sugar and egg yolk and mix until thoroughly combined.
  • Mix in flour, pumpkin pie spice and vanilla.
  • Set aside.

Chocolate Cookie Cups

  • Preheat oven to 350 degrees.
  • Lightly grease mini muffin pan.
  • Scoop out rounded tablespoons of cookie dough and form a ball. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
  • Fill each cup up about 3/4 with pumpkin cheesecake filling. Do not overfill.
  • Bake for 11-13 minutes or until cheesecake is set.
  • Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.
  • Store in refrigerator.


Calories: 171kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 106mg | Potassium: 64mg | Fiber: 1g | Sugar: 16g | Vitamin A: 772IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg