When pumpkin season rolls around, it’s easy to go overboard (in the best way). From lattes to muffins, that cozy flavor finds its way into everything. But if you’re looking to really impress your taste buds (and maybe your guests), these Gluten Free Mini Pumpkin Cheesecakes are the way to go.

They’re everything you love about fall desserts—creamy, spiced, and perfectly sweet—all packed into adorable, individual-sized portions. Whether you're planning a Thanksgiving feast or just craving a treat with your coffee, these little cheesecakes hit the spot every time.

Basically, we're baking mini pumpkin cookie crusts. Then, topping with a pumpkin cream cheese filling to create mini pumpkin cheesecakes!

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Why Mini Cheesecakes?

• Perfect portions – No slicing needed!
• Great for parties or holidays – Individual servings are easy to serve and store.
• Freezer-friendly – Make them ahead and pull out as needed.
• Big flavor, small size – Rich and creamy without the heaviness of a full slice.

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These Mini Gluten Free Pumpkin Cheesecakes are proof that good things do come in small packages. They're rich, flavorful, and endlessly adorable—basically the fall dessert you didn’t know you needed.

Happy fall, and happy baking!

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Ingredients for Gluten Free Pumpkin Cookie Cups

Here’s what goes into the magic:

• Pumpkin puree (not pumpkin pie filling)
• Gluten-free flour blend (with xanthan gum, or add ½ tsp separately)
• Brown sugar (for that deep, molasses-like sweetness)
• Cane or coconut sugar
• Butter
• Vanilla extract
• Baking soda
• Pumpkin pie spice
• Extra bit of cinnamon
• Cream of tartar
• Salt
• Optional: chocolate chips, chopped nuts, or raisins

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How to Make Pumpkin Cookie Cups

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.

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Pumpkin Cream Cheese Filling

• Cream cheese
• Vanilla
• Pumpkin puree
• Milk or cream
• Pumpkin pie spice
• Cinnamon
• Powdered sugar

In a large mixing bowl, beat the cream cheese until smooth. Then, beat in the vanilla, pumpkin puree, and milk/cream. Next, beat in the pumpkin pie spice, cinnamon, and powdered sugar. Use a knife or a piping bag with a tip to fill each mini cookie cup. If desired, sprinkle with a dash of cinnamon or pumpkin pie spice.

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Why did you add extra cinnamon?

There is cinnamon in pumpkin pie spice; however, I always like just a bit extra!

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Storing Mini Pumpkin Cheesecakes

These mini cheesecakes should be stored in an airtight container in the fridge for 4-5 days. They could also be frozen for up to 2 months!

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Craving more pumpkin treats???

Gluten Free Pumpkin Snickerdoodles

Gluten Free Unrolled Pumpkin Roll

Gluten Free Pumpkin Coffee Cake