Gingerbread Cookie Cups with Pumpkin Cheesecake Filling
These Gingerbread Cookie Cups with Pumpkin Cheesecake Filling are the perfect addition to any holiday baking tray. Soft and delicious gingerbread cookies filled with fluffy pumpkin cheesecake filling and topped with caramel sauce – these are the BEST holiday dessert around!
Raise your hand if you’ve already started your Christmas baking!! I have to admit, I haven’t really started baking yet (insert sad-face emoji here). Truthfully, it’s more about how much freezer space I have than anything else…and no one wants stale Christmas cookies, am I right? One of my goals is to get another freezer so I can freeze fresh berries and other fruits and vegetables for the winter and make all kinds of baked goods ahead of time for the holidays, like I used to be able to do! We’ve lived with a tiny freezer for almost two years now and it’s about time to expand our freezer space!
- 2/3 cup butter (at room temperature)
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 tablespoons white sugar for rolling
- 400 grams plain cream cheese (approximately 16 ounces)
- 4 tablespoons pumpkin pie filling
- 2/3 cup whipping cream, whipped to stiff peaks
- 1/2 cup powdered sugar
- caramel sauce
- gingerbread men sprinkles