When fall rolls around, I can’t resist the comforting flavors of pumpkin.
It reminds me of crisp mornings at the local pumpkin patch with my family, sipping spiced coffee while the kids excitedly picked the perfect pumpkin. This recipe is my way of bottling up that joy—sweet, creamy, and wrapped in a graham-cookie hug.
Not to mention, it’s completely gluten-free, so no one feels left out.
You’re going to love these pumpkin cheesecake cookie cups as much as I do. Trust me, they disappear faster than you can say “Thanksgiving dessert.”
Tips for Success
- Pumpkin Puree: Always go for plain pumpkin puree. If you only have pie filling, reduce the sweetener to balance flavors.
- Room Temp Ingredients: Let your cream cheese and egg sit out for 30 minutes before using to avoid lumps in the filling.
- Substitutions: Dairy-free? Use vegan cream cheese and butter substitutes. Can’t find gluten-free graham crackers? Crushed gluten-free cookies like snickerdoodles work just as well.
Serving Suggestions
Serve these cookie cups chilled, on a rustic wooden platter for extra fall vibes. Pair with warm apple cider or a spiced chai latte for a truly comforting dessert experience.

Gluten-Free Pumpkin Cheesecake Graham Cookie Cups
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
A rich and creamy pumpkin cheesecake nestled in a buttery gluten-free graham cookie crust. Perfect for fall gatherings or whenever you’re craving pumpkin spice!
Ingredients
Graham Cookie Crust
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup coconut sugar (or brown sugar)
- 6 tbsp unsalted butter, melted
Pumpkin Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup pumpkin puree (not pie filling)
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 large egg
Toppings (Optional)
- Whipped cream or coconut whipped cream
- Crushed pecans or extra graham crumbs
- A sprinkle of cinnamon
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease each cup for easy removal later.
Step 2: Make the Crust
In a medium bowl, mix the gluten-free graham crumbs, coconut sugar, and melted butter until it resembles wet sand. Scoop about 1 ½ tablespoons of the mixture into each muffin cup and press it down firmly with the back of a spoon or the bottom of a small glass. Bake for 5 minutes, then set aside to cool slightly.
Step 3: Prepare the Filling
In a mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and egg. Mix until well combined, scraping down the sides of the bowl as needed. The filling should be creamy and lump-free.
Step 4: Assemble and Bake
Divide the cheesecake mixture evenly among the crust-lined muffin cups, filling each about ¾ of the way. Bake for 18–20 minutes or until the centers are set but still slightly jiggly. Let cool completely, then refrigerate for at least 2 hours (overnight is even better).
Step 5: Add the Finishing Touch
Top each cookie cup with a dollop of whipped cream, a sprinkle of cinnamon, and crushed pecans for crunch.
Notes
These are best served cold and can be made a day ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 190
- Sugar: 12g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg