Pumpkin Cheesecake Cookie Cups

Course: Desserts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20 Mini Cups
Calories: 88kcal
Author: Angela Coleby
Pumpkin cheesecake surrounded by a shortcake cookie cup makes a delicious sweet treat.  
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  • 1/2 cup (56g) Coconut flour
  • 1/4 cup (107g) Erythritol or sweetener
  • 1/2 cup (113g) Butter, unsalted softened
  • 1 Egg
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Pumpkin spices


  • 1/2 cup (122g) Pumpkin puree tinned
  • 2 tablespoons Cream heavy/whipping
  • 6 oz (168g) Cream cheese, softened
  • 1 teaspoon Pumpkin spice
  • 2 tablespoons Erythritol or sweetener
  • 1/2 teaspoon Vanilla extract


  • Pre-heat the oven to 180C/350F degrees.
  • Grease a mini muffin tin well.
  • In a bowl, mix the coconut flour, pumpkin spice, erythritol, baking powder and salt together.
  • Add the butter, egg and vanilla and mix into a dough.
  • Roll the dough into 20 balls.
  • Press the dough balls into the case making sure that there is a large “well” in the middle and spreading the edges out.
  • Poke them gently with a fork to stop them rising like a muffin.
  • Bake for 15-18 minutes until golden and firm.
  • Remove and set aside to cool.
  • Gently remove the shortcake cups from the tin. If they start to crumble, place them in the fridge for at least 30 minutes to harden.  
  • Blend the pumpkin erythritol, cream cheese, pumpkin spices, vanilla extract and double cream until smooth
  • Pipe into the cookie cases. Or spoon it in.


Makes 20 (using a mini muffin tin)
Nutritional Info per cup:  88 Calories, 8g Fat, 1g Protein, 3g Total Carbs, 1.5g Fibre,  1.5g Net Carbs


Calories: 88kcal