Gluten Free Mini Pumpkin Spice Cheesecakes

For an adorable fall treat, check out these mini gluten free pumpkin cheesecakes! Bake gluten free pumpkin cookie dough in mini muffin cups and then top with a luscious pumpkin cream cheese filling!

Prep:
15
minutes
Cook:
12
minutes
TOtal:
35
minutes

Ingredients

  • 1 stick of butter, softened
  • 1/4 c. brown sugar
  • 1/4 c. cane or coconut sugar
  • 2 Tbsp. pumpkin puree
  • 1 tsp. vanilla
  • 1/2 tsp. pumpkin pie spice
  • 1/8 tsp. cinnamon
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. gluten free flour blend

Cream Cheese Filling

  • 8 oz. cream cheese, softened
  • 2 Tbsp. pumpkin puree
  • 1/2 tsp. vanilla
  • 1 - 2 Tbsp. milk or cream
  • 1/4 tsp. pumpkin pie spice
  • Dash of cinnamon
  • 1/2 c. powdered sugar

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, cream the butter, brown sugar, and sugar. Then, beat in the pumpkin, vanilla, pumpkin pie spice, cinnamon, cream of tartar, baking soda, and salt. Next, beat in the gluten free flour.
  3. Use a cookie scoop to scoop dough. Separate each ball in half, and lightly roll into a smaller ball. Then, place in a lined mini muffin cup and lightly press down.
  4. Bake for 11-14 minutes, until golden brown. Remove from the oven and allow to cool. There should be a slight indentation in the center of each muffin cup.
  5. In a large mixing bowl, beat the cream cheese until smooth. Then, beat in the pumpkin, vanilla, and milk. Next, beat in the pumpkin pie spice, cinnamon, and powdered sugar.
  6. Use a knife or an icing bag with a tip to fill each mini cookie cup. Finally, sprinkle with a dash of cinnamon.