SNICKERDOODLE PUMPKIN CHEESECAKE BITES have to be one of your Thanksgiving desserts! They are the perfect little bite of no bake cheesecake and chewy cookie!
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Snickerdoodle Pumpkin Cheesecake Bites

SNICKERDOODLE PUMPKIN CHEESECAKE BITES have to be one of your Thanksgiving desserts! They are the perfect little bite of no bake cheesecake and chewy cookie!
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 64
Calories 92kcal
Author Aubrey Cota

Ingredients

Snickerdoodle Cups

  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 egg
  • 1 tbsp vanilla extract
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cream tartar
  • 1 tsp salt
  • 1/2 cup granulated sugar
  • 1 tbsp cinnamon

Pumpkin Cheesecake

  • 1/2 cup cream cheese room temperature
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1/4 cup granulated sugar
  • 1/4 tsp pumpkin pie spice
  • 1 1/4 cup Homemade Cool Whip plus more to top dessert cups

Instructions

Snickerdoodle Cups

  • using a stand mixer or hand mixer with large bowl cream together the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl as you go
  • beat in the egg, once combined scrape down the sides of the bowl again
  • with mixer on low, add in the vanilla and stir until combined
  • in a medium sized bowl whisk together the flour, baking soda, cream of tartar and salt
  • with mixer on low slow stir in flour mixture until just combined
  • cover dough and place in the fridge for at least 1 hour*
  • preheat oven to 350 F
  • combine 1/2 granulated sugar and cinnamon into a large zip top bag
  • scoop 1 tablespoon of dough and roll into a ball. Place ball in zip top bag and repeat with remaining dough
  • spray a mini muffin tin with cooking spray
  • place 1 dough ball into each cup
  • place in the oven and bake for 15-20 minutes
  • remove from oven and press the center of the cookie down to create a cup. (I used the round handle of a wooden spoon)
  • allow to cool 5 minutes then remove to finish cooling on a wire rack

Pumpkin Cheesecake

  • in the bowl of a stand mixer or with a hand mixer whip the cream cheese, pumpkin puree, sugar and pumpkin pie spice
  • remove from mixer and stir in 1/4 cup of homemade Cool Whip
  • carefully fold in remaining cool whip

Snickerdoodle Pumpkin Cheese Cake Bites

  • once the cookies are cooled completely fill the cups with pumpkin cheesecake
  • refrigerate for 3 hours or overnight
  • top with cool whip when ready to serve
  • enjoy!

Nutrition

Calories: 92kcal | Carbohydrates: 14g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 91mg | Potassium: 25mg | Sugar: 9g | Vitamin A: 420IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.4mg