Pumpkin & Spice Cream Cheese Delights

Jean Wilkinson


Great with coffee, these mini cream cheese cakes are easy to make and a delightful treat.They can be made with any cookie dough flavor. Pumpkin is my favorite
I like to make a batch and freeze some for later.

☆☆☆☆☆ 0 votes
Makes 24 cup cakes
1 Hr 25 Min
25 Min


1 pkg
pumpkin cookie mix
16 oz
cream cheese, room temperature
1 c
powdered sugar
1/2 c
butter, room temperature
1/4 c
sour cream
1 Tbsp
1 tsp
pure vanilla extract
1 Tbsp
pumpkin pie spices
1 Tbsp
cinnamon, ground


1Preheat oven to *350 f
In a large mixing bowl cream 1 egg and butter until smooth add dry cookie mix, with a fork until it looks like cookie dough, set bowl aside.
2In another smaller bowl add cream cheese,sour cream, 2 eggs, cornstarch. powdered sugar, and the vanilla extract cream until smooth cover and put in fridge for about 10 minutes
3spray a muffin tin with no stick of your choice (you can also use cupcake papers), roll cookie dough into a small ball 1 1/2 or 2 tbs. press into muffin tin, spoon one or two scoops of chilled cream cheese mixture into each .
Sprinkle with cinnamon and pumpkin pie spice.
4Bake @ *350 for 15 to 20 minutes or until a toothpick comes out clean. Let cool about 20 or 25 minutes, place in a flat container and cool in freezer or fridge for 1 hour
or overnight.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: For Kids