Fall is here, mama, and you know what that means—pumpkin everything! Between the cozy sweaters, fall candles, and pumpkin patches, there’s just something about this season that makes me want to bake. But as a Crazy Busy Mama, I don’t always have time to spend hours in the kitchen. That’s why I absolutely love these Pumpkin Cheesecake Minis.
They’re sweet, creamy, and full of pumpkin spice flavor, all packed into the cutest little cookie cups. The best part? They look impressive, but they’re actually super easy to make thanks to store-bought cookie dough and a simple no-bake cheesecake filling. Whether you’re hosting Thanksgiving, a fall potluck, or just looking for a festive dessert for your family, these Pumpkin Cheesecake Minis will be your new go-to recipe.
Why Pumpkin Cheesecake Minis Are the Perfect Fall Dessert
When I’m deciding which desserts to make during busy seasons, I want something that’s festive, delicious, and stress-free. These Pumpkin Cheesecake Minis check all the boxes:
- Simple to Make. Using Pillsbury pumpkin cream cheese cookie dough saves so much time.
- Festive and Seasonal. Pumpkin + cheesecake = the ultimate fall flavor combo.
- Perfectly Portable. Bite-sized treats are great for school parties, potlucks, or holiday gatherings.
- Kid-Friendly. My kids love helping press the cookie cups and sprinkle on the festive sugar.
Ingredients for Pumpkin Cheesecake Minis
- 1 package Pillsbury Pumpkin Cream Cheese Cookie Dough (about 24 cookies)
- 1 block (8 oz) cream cheese, softened
- 4 Tbsp sour cream
- 2 Tbsp pumpkin purée
- 2 Tbsp cream cheese frosting
- Dash of pumpkin spice
- Dash of cinnamon
- Confetti sugar (or festive sprinkles) for topping
Step-by-Step Instructions
Step 1: Prepare the Cookies
Preheat oven to the temperature listed on the package. Place 2 cookie dough pieces into each muffin liner and press down gently. Bake for 15–18 minutes (a bit longer than the package recommends) until golden brown.
Step 2: Create Cookie Cups
While cookies are still warm, spray the bottom of a shot glass (or the lid of a nonstick spray can) with cooking spray. Gently press into the center of each cookie to form a “cup.” Let cool completely in the pan for at least 30 minutes.
Step 3: Make the Cheesecake Filling
In a mixing bowl, combine softened cream cheese, sour cream, pumpkin purée, cream cheese frosting, pumpkin spice, and cinnamon. Beat until smooth and creamy. Chill in the fridge until cookies are cooled.
Step 4: Fill & Decorate
Spoon or pipe the cheesecake filling into the cooled cookie cups. Sprinkle with confetti sugar or festive sprinkles, plus an extra dash of cinnamon if you’d like.
Step 5: Serve & Enjoy
Refrigerate until ready to serve. These Pumpkin Cheesecake Minis taste best chilled!
CBM Tip
✨ CBM TIP: Want to get ahead during the busy holiday season? Bake your cookie cups the night before and store them in an airtight container. The next day, all you’ll need to do is whip up the filling and pipe it in. This makes last-minute entertaining a breeze—and saves mama’s sanity!
Why Busy Mamas Love Pumpkin Cheesecake Minis
The truth is, fall can get hectic fast. Between football games, school events, and holiday prep, it’s easy to feel overwhelmed. That’s why recipes like Pumpkin Cheesecake Minis are lifesavers. They’re simple enough to whip up in under an hour, but they’re still festive enough to feel special.
Best of all, they’re bite-sized! My kids love grabbing one (or two) after dinner, and they’re the perfect portion for guests who want “just a little something sweet.” It’s a win for everyone, especially this Crazy Busy Mama who wants to create memories without the stress.
Final Thoughts
At the end of the day, mama, it’s not about perfection—it’s about presence. Recipes like Pumpkin Cheesecake Minis remind me that the holidays don’t have to be complicated to be meaningful. A simple dessert, a sprinkle of pumpkin spice, and a moment together around the table—that’s what really matters.
So this fall, skip the stress and bake up a batch of Pumpkin Cheesecake Minis. They’re creamy, pumpkin-y, perfectly festive, and guaranteed to bring smiles to your table.
Pumpkin Cheesecake Minis
Equipment
Ingredients
- 1 package Pillsbury Pumpkin Cream Cheese Cookie Dough about 24 cookies
- 1 block 8 oz cream cheese, softened
- 4 Tbsp sour cream
- 2 Tbsp pumpkin purée
- 2 Tbsp cream cheese frosting
- Dash of pumpkin spice
- Dash of cinnamon
- Confetti sugar or festive sprinkles for topping
Instructions
- Bake Cookies: Preheat oven to package temp. Place 2 cookie dough pieces in each muffin liner. Bake 15–18 minutes until golden.
- Form Cookie Cups: While warm, spray the bottom of a shot glass and press into centers to form cups. Cool in pan for 30 minutes.
- Make Filling: Beat cream cheese, sour cream, pumpkin purée, cream cheese frosting, pumpkin spice, and cinnamon until smooth. Chill.
- Fill: Pipe or spoon cheesecake mixture into cooled cookie cups.
- Decorate: Sprinkle with festive sugar or sprinkles and a dash of cinnamon.
- Serve: Chill until ready to serve. Enjoy your Pumpkin Cheesecake Minis!
Absolutely love the simplicity and taste of fall with this recipe!! I’m making it with gluten-free ready to bake pumpkin spice cookies due to my gluten allergy!! Love love love!