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!
1 ¼cupHomemade Cool Whipplus 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