Prepare to revolutionize your holiday dessert game with these irresistible Gingerbread Cookie Cups that will make your taste buds dance with joy! Imagine biting into a perfectly spiced gingerbread cookie shell filled with creamy, dreamy pumpkin cheesecake – it's like a party in your mouth that combines the warmth of classic holiday flavors with an innovative twist that will have everyone asking for your secret recipe. These mini desserts are not just treats; they're edible works of art that blend traditional comfort with modern culinary creativity.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 24-cup mini muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
- In a large mixing bowl, cream together softened butter and brown sugar using an electric mixer until light and fluffy, about 3 minutes.
- Add molasses and egg to the butter mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Take small portions of dough and press into each mini muffin cup, creating a thin layer on the bottom and up the sides to form a cup shape.
- Bake the gingerbread cookie cups for 10-12 minutes, until the edges are slightly firm and just beginning to darken.
- Remove from oven and immediately use the back of a spoon to press down the centers to create more defined cup shapes. Let cool in the pan for 10 minutes.
- For the filling, beat cream cheese in a clean mixing bowl until smooth and creamy.
- Add pumpkin puree, powdered sugar, and vanilla extract to the cream cheese. Mix until fully combined and smooth.
- Once cookie cups are completely cooled, carefully remove them from the pan.
- Transfer the pumpkin cheesecake filling to a piping bag or zip-top bag with a corner snipped off.
- Pipe the filling into each gingerbread cookie cup, filling them to the top.
- Refrigerate the filled cookie cups for at least 1 hour to set the filling before serving.
- Optional: Dust with additional powdered sugar or garnish with a small sprinkle of ground cinnamon before serving.
Tips
- Chill the dough for 30 minutes before shaping to prevent spreading and maintain crisp edges.
- Use a small spoon or the back of a measuring spoon to create perfect cup shapes while the cookies are still warm.
- For clean, professional-looking filling, use a piping bag or a zip-top bag with the corner cut off.
- Ensure cream cheese is at room temperature for a smoother, lump-free filling.
- Refrigerate the cookie cups for at least an hour before serving to allow the filling to set perfectly.
- For a festive touch, garnish with a light dusting of cinnamon or a sprinkle of powdered sugar.
- Store in an airtight container in the refrigerator for up to 3 days for maximum freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
