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I adore baking. I usually don’t have a ton of time to dedicate to it, but during this time of year I love creating festive goodies for myself and my family, and right now I am all about cookie cups. They are basically cookies shaped into little bowls that hold all kinds of deliciousness inside, and let me tell you, they are fabulous. Tomorrow is the first day of Fall, so I am busting out my mini muffin tin and whipping up a batch of super yummy Pumpkin Spice Cheesecake Cups to welcome the new season!
The first thing you need to know is that I had intended for these to be caramel apple cheesecake cups, but Target was completely out of that flavor so I opted for pumpkin instead. I still plan on making my original idea, but these are SO much more amazing than I had planned on them being! I wanted the recipe to be easy so I used Pillsbury® Perfectly Pumpkin Cookie Mix as the base, and honestly I love them just as much as if I had made them from scratch. Also, these babies have a delicious secrete ingredient tucked inside. Want to know what it is? Get ready for this: M&M’S® Pumpkin Spice Latte. That’s right, they have thought of the perfect seasonal flavor and it’s delicious!
This recipe makes 18 mini cookie cups and will take around 30 minutes to complete. Here is what you need:
- 1 package Pillsbury® Perfectly Pumpkin Cookie Mix (plus ingredients called for on the package)
- 1 tub Pillsbury® Cream Cheese Frosting
- 1/2 cup M&M’S® Pumpkin Spice Latte
- 16oz cream cheese (softened)
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- mini muffin tin
The first thing you are going to do is mix and prepare your cookies as instructed on the package.
After evenly mixed, spray your mini muffin tin with some non-stick baking spray and then drop in rounded balls of dough. Grab something with a rounded end and push down the middle of each cup, then pop them in the oven at 375 degrees for around ten minutes or until fully cooked. *Tip: Your cups will rise, so halfway through baking you will need to take them out and push down the middles again so they form correctly.*
Once they are finished take them out and set aside to cool. If any of your cups have risen, push them down again while they are still hot the same way you did before. While they are cooling go ahead and start on your cheesecake mix.
To make your filling you will first need to crush up your M&M’S®. There are tons of ways to do this, so whatever works for you is fine. I am in love with these guys, and they are the perfect flavor addition to our cookies. These and other MARS chocolate products are exclusively available at Target, so grab a coupon with the Cartwheel app and stock up! Speaking of Target, they are my go-to for anything seasonal, so I’m there pretty much every week.
Once your M&M’s are crushed, grab a bowl and mix them in along with your cream cheese, brown sugar and vanilla extract.
Now fill each cookie cup with your mixture. Don’t worry about it being messy because you won’t be able to see it in the end.
The final step is going to be frosting, so scoop your Pillsbury Cream Cheese Icing into a piping bag and top each one with a simple swirl. Now sprinkle on some cinnamon and you are ready to serve!
Don’t they look delicious?! Lets take a minute to drool over these beauties.
They are the perfect balance of soft, pillowy cookie outside and a fluffy no-bake cheesecake filling that finishes with a creamy cinnamon accent.
These are perfect for parties, as edible gifts, or as a great family treat!
Now go do some baking of your own, and don’t forget to grab everything you need from Target!
