Gluten-Free Pumpkin Cheesecake Graham Cookie Cups
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Pumpkin Cheesecake Graham Cookie Cups {Gluten-Free}

These amazing easy gluten-free pumpkin cheesecake graham cookie cups are topped with a simple no-bake cheesecake filling. A simple, yet elegant dessert. Perfect for a special fall event or for Thanksgiving.
Course Dessert
Cuisine American
Keyword pumpkin cheesecake, pumpkin cheesecake cookies
Prep Time 10 minutes
Cook Time 14 minutes
cooling 10 minutes
Total Time 24 minutes
Servings 24
Calories 229kcal
Author Audrey from Mama Knows Gluten Free


Cheese Cake Filling:

  • 16 oz cream cheese 2 8oz packages
  • 1/2 cup of canned pumpkin not pumpkin pie filling
  • 4 oz whipped topping I used Cool-Whip
  • 2 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon

Grahm Cookie Cups:

  • 1/2 cup vegetable shortening
  • 3/4 cups brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon honey
  • 1 tablespoons milk
  • 2 large eggs room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 cups of gluten-free flour mix I like Pillsbury Gluten Free
  • 1/2 teaspoon xanthan gum leave out if your flour has it already
  • 3/4 teaspoons baking soda
  • 3/4 teaspoons cream of tartar
  • 1/2 teaspoon salt


Cream Cheese Filling:

  • Using a stand-up mixer or hand-held mixer beat the cream cheese until smooth.
  • Stop the mixer and add canned pumpkin and mixed until fully combined and creamy.
  • Stop mixer and add powdered sugar, vanilla, pumpkin pie mix and cinnamon. Mix until fully combined and creamy.
  • Add 4oz of the whipped topping (1/2 of the Cool-Whip container) and whip on low until fully combined.
  • Refrigerate until cookies are cooled.

Grahm Cookie Cups:

  • Preheat oven to 350° F.
  • Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended.
  • Add milk. Beat in eggs, one at a time. Add vanilla, pumpkin pie spice and cinnamon.
  • Combine flour, baking soda, cream of tartar and salt in a separate large bowl. Mix into shortening mixture until well blended.
  • Spray muffin pan with cooking spray.
  • Add 1 heaping tablespoon scoop of the sugar cookie batter to each muffin tin.
  • Press into the bottom and up the sides about ⅔ of the way, to create a little bowl. You can use the back of a tablespoon to press down the batter.
  • Bake the cookies 12-14 minutes or until the edges are golden brown.
  • As cookies are cooling you may need to push down the centers to the cookie cups to look like mini pie crusts. Use the back of a tablespoon. I like my cups deep, so I can get more of the cheesecake filling.
  • Allow the sugar cookies to completely cool.
  • Spoon cheesecake filling (or pipe it) into each cookie cup.
  • Enjoy!


  • The cheesecake sugar cookie cups can be kept stored in the refrigerator.
  • Mama says, “Check all of your labels!”
  • Did you make a recipe? Tag @mamaknowsglutenfree on InstagramFacebook  or @mamaknowsgf on Twitter! I would love to see what you created!


Serving: 1g | Calories: 229kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 156mg | Potassium: 60mg | Fiber: 1g | Sugar: 21g | Vitamin A: 275IU | Calcium: 38mg | Iron: 0.6mg
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