Why You’ll Love This Recipe
-
Seasonal flavors: Classic pumpkin spices paired with creamy cheesecake.
-
Fun and festive: Thumbprint design adds charm and flair.
-
Soft and tender: Moist pumpkin cookies with a smooth filling.
-
Easy to make: Simple steps that yield impressive results.
-
Perfect for gifting: Ideal for holiday cookie exchanges or parties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Cookies:
-
All-purpose flour
-
Baking powder
-
Baking soda
-
Ground cinnamon
-
Ground ginger
-
Ground nutmeg
-
Salt
-
Unsalted butter (softened)
-
Granulated sugar
-
Brown sugar
-
Pumpkin puree
-
Egg
-
Vanilla extract
For the Cheesecake Filling:
-
Cream cheese (softened)
-
Powdered sugar
-
Vanilla extract
Directions
-
Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
-
Make cookie dough: In a bowl, whisk flour, baking powder, baking soda, spices, and salt. In another bowl, cream butter and sugars until light. Add pumpkin puree, egg, and vanilla; mix well. Gradually add dry ingredients to wet, mixing until combined.
-
Prepare cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
-
Form cookies: Scoop dough into 1-inch balls and place on baking sheets. Use your thumb or a spoon to make an indentation in the center of each ball.
-
Fill cookies: Spoon a small amount of cheesecake filling into each indentation.
-
Bake: Bake for 12-15 minutes until cookies are set and edges are lightly browned.
-
Cool and serve: Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Servings and Timing
-
Servings: About 24 cookies
-
Prep Time: 20 minutes
-
Cook Time: 15 minutes
-
Total Time: 35 minutes
Variations
-
Add toppings: Sprinkle with chopped pecans, cinnamon sugar, or drizzle with caramel.
-
Flavor twist: Add orange zest to the cookie dough for a citrus hint.
-
Mini size: Make smaller cookies for bite-sized treats.
-
Vegan option: Use dairy-free cream cheese and butter substitutes.
-
Spice adjustment: Increase or decrease spices to your preference.
Storage/Reheating
-
Storage: Store cookies in an airtight container at room temperature for up to 4 days.
-
Freezing: Freeze baked cookies for up to 1 month. Thaw at room temperature.
-
Reheating: Serve at room temperature; warming is not necessary.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly in this recipe.
How do I prevent the cheesecake filling from leaking?
Don’t overfill the indentations and use chilled cheesecake filling.
Can I make the dough ahead of time?
Yes, refrigerate dough for up to 24 hours before baking.
Can I freeze the cookie dough?
Yes, freeze dough balls on a baking sheet before transferring to a bag.
Are these cookies soft or crunchy?
They are soft and tender with a creamy center.
Can I use other spices?
Yes, feel free to add cloves, allspice, or cardamom.
Is cream cheese necessary for the filling?
Yes, it provides the classic cheesecake texture and tang.
Can I substitute the sugars?
You can use coconut sugar or maple syrup with slight adjustments.
How large should the cookie dough balls be?
About 1-inch diameter for uniform baking.
Can I make these gluten-free?
Use a gluten-free flour blend suitable for baking.
Conclusion
Pumpkin Cheesecake Thumbprint Cookies are a delightful fall treat that combines the warmth of spiced pumpkin cookies with a rich, creamy cheesecake center. Easy to make and irresistibly tasty, these cookies are perfect for holiday celebrations, cookie swaps, or simply enjoying the flavors of the season any time.
Pumpkin Cheesecake Thumbprint Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Pumpkin Cheesecake Thumbprint Cookies are soft, spiced pumpkin cookies with a creamy, tangy cheesecake filling nestled in the center. Perfectly festive and bursting with warm autumn flavors, these thumbprint cookies are ideal for fall gatherings, holiday cookie trays, or anytime you crave a seasonal treat.
Ingredients
For the Pumpkin Cookies:
-
All-purpose flour
-
Baking powder
-
Baking soda
-
Ground cinnamon
-
Ground ginger
-
Ground nutmeg
-
Salt
-
Unsalted butter (softened)
-
Granulated sugar
-
Brown sugar
-
Pumpkin puree
-
Egg
-
Vanilla extract
For the Cheesecake Filling:
-
Cream cheese (softened)
-
Powdered sugar
- Vanilla extract
Instructions
-
Preheat oven: Set to 350°F (175°C). Line baking sheets with parchment paper.
-
Make cookie dough: Whisk flour, baking powder, baking soda, spices, and salt in one bowl. In another bowl, cream butter with sugars until light and fluffy. Add pumpkin puree, egg, and vanilla; mix well. Gradually add dry ingredients to wet, stirring until combined.
-
Prepare cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
-
Form cookies: Scoop dough into 1-inch balls and place on baking sheets. Use thumb or spoon to create an indentation in each ball.
-
Fill cookies: Spoon a small amount of cheesecake filling into each indentation.
-
Bake: Bake for 12-15 minutes until cookies are set and edges lightly browned.
-
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
Add chopped pecans, cinnamon sugar, or caramel drizzle for extra flavor.Add orange zest to cookie dough for a citrus twist.Make smaller cookies for bite-sized treats.Use dairy-free cream cheese and butter for vegan version.Adjust spices to taste for more or less warmth.
