Pumpkin Cheesecake Cookie Tarts

Pumpkin Cheesecake Cookie Tarts have a crispy cookie shell with a creamy pumpkin cheesecake filling. The individual size makes these a delicious treat for Thanksgiving or anytime you want a pumpkin cheesecake flavored dessert but without a lot of fuss.

The ingredient list for making the cookie cups:

• butter
• sugar
• egg
• vanilla
• flour
• salt
• cinnamon

The ingredient list for the pumpkin cheesecake filling:

• canned pumpkin purée
• cream cheese
• vanilla
• nutmeg
• cinnamon
• brown sugar
• Greek yogurt
• salt

Why you'll love this recipe:

I'll bet you'll have a tough time choosing your favorite part of these delicious pumpkin cheesecake cookie tarts. Is it the buttery, golden-brown cookie cup that's crisp and light, or the creamy pumpkin cheesecake filling with its warm fall spices?

You'll have to let me know, because I can never choose, and lucky for you - you don't either!

Can you use this cookie cup recipe for other fillings?

You bet!

Use your imagination and go crazy. I'll bet you can come up with a million great ideas.

Let me know what delicious ideas you come up with!

Can these pumpkin cheesecake cookie tarts be made in advance?

Yes.

Feel free to make the pumpkin cheesecake filling and the baked cookie cups up to 3 days in advance, if desired. Store the two components separately in airtight containers in the refrigerator and assemble shortly before serving.

Can these cookie tarts be made in mini muffin tins?

Yes, they sure can.

Of course, the bake time for the cookie cups will be shorter if you use mini muffin tins, as the cookie cups will be considerably smaller than using a standard-size muffin tin, so watch the oven carefully at the 7-10 minute mark and remove the cups from the oven when the sides of the cookie cups are lightly golden brown.

Additionally, when using a mini muffin tin instead of a standard muffin tin, the yield of mini cookie tart cups will be at least double what a standard muffin tin yields.

What is the best way to tamp the cookie dough into the cupcake tins?

I used two methods, as you'll notice in the photos.

The fingertip method:

Since this cookie dough is rather sticky, I found it best to press it into the muffin tins with my fingertips. I also gave my fingertips a light spray of baking spray before doing so to prevent sticking.

Once the dough was scooped into each well, I gently worked it to form an even thickness on the bottom of each well and about three-quarters of the way up the sides to form a cup.

The tart tamping method:

Again, because this dough is sticky, I found it best to spray the properly sized dough tamper liberally with baking spray before inserting it into the dough and pressing.

To release the tamper from the dough after forming the cup, give it a slight twist as you gently lift it from each well. *Note - you may have to re-spray the wooden tamper between every couple of cookie cups until they're all neatly formed.

If needed (with either method), fingertip repairs are easy to do before the cookie cups bake.

How to form neat cookie cups after baking:

As the cookies bake, they'll puff slightly in the oven. Don't fret.

When the cookie cups are baked, remove the tins from the oven and place the tins on a cooling rack.

While the cookies are still warm inside the tins, use the dough tamper (or fingertips) to gently reform the cups while the cookies are still warm and pliable.

After 15 minutes of cooling, remove the cookie cups from the tins and allow them to cool completely before filling.

Can other cheesecake fillings be used to make these cookie tarts?

Yes, but you must use a cheesecake filling that doesn't require additional baking.

Store-bought cheesecake filling mixed with your favorite pie filling or homemade orange curd would be exceptionally delicious!

The step-by-step photo instructions:

• To make the crust, blend the butter, sugar, egg, and cinnamon in a large bowl.
• Add the flour and blend until just combined.
• Scoop the cookie dough into mini muffin tins OR regular sized muffin tins (both shown) that have been sprayed liberally with baking spray.

• Use a pastry tamper (or fingers) to work the cookie dough into cookie cups in the tin. *Note - twisting and lifting the tamper after pressing it into the dough is the best way to release the tool from the sticky dough.

• Bake the cookie cups in a preheated 350-degree oven for 18-20 minutes.
• Remove the cookie cups from the oven and press again with the tamper (if needed) to redefine the cups.
• Cool the cookie cups completely on a baking rack.
• In a large bowl, blend together the softened cream cheese, vanilla, cinnamon, and nutmeg until creamy.

• Blend in the pumpkin purée and Greek yogurt until completely incorporated.

• Spoon the pumpkin cheesecake filling into a large zip-top bag and work the filling into one of the bottom corners.
• Snip the corner off of the bottom of the bag and carefully squeeze the pumpkin cheesecake filling into the baked and cooled cookie cups.

• Dust the tops of the Pumpkin Cheesecake Tartlets with ground cinnamon or freshly grated nutmeg before serving.

Additional pumpkin desserts:

• Rustic Pilgrim Pumpkin Pie
• Festive Cornucopia Crusted Pumpkin Pie
• Pumpkin Creme Brulée
• Homemade Pumpkin Hand Pies
• Turkey Crust Pumpkin Pie

Until we eat again, I hope you have a delicious day!

All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.