Ingredients
Scale
Sugar Cookie Crust
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg yolk, room temperature
- 2¼ cups (270 g) all-purpose flour
- ½ teaspoon salt
Pumpkin Pie Filling
- 4 oz (113 g) cream cheese
- ½ cup (118 ml) canned pumpkin puree
- ½ cup (100 g) granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Grease a 12-count muffin pan and line with parchment paper strips for easy removal.
- Cream butter and sugar with a mixer until light and fluffy, about 3–4 minutes. Mix in egg yolk and vanilla. Add flour and salt, mixing until just combined.
- Using a large cookie scoop, place ~3 tbsp dough into each muffin cup. Press dough into bottom and up the sides.
- Bake 10 minutes. Remove and press down the centers to reform cookie cups.
- In a bowl, whisk cream cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla until smooth.
- Spoon about 1 tbsp filling into each cookie cup.
- Bake 10–15 minutes more, until edges are golden and filling is set.
- Cool 30 minutes in pan, then lift out with parchment strips. Cool an additional 30 minutes at room temp before serving.
Notes
- Store in an airtight container in the fridge for up to 1 week.
- For longer storage, freeze baked cookies.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: American
- Diet: Vegetarian