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:
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All-purpose flour
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Baking powder
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Baking soda
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Ground cinnamon
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Ground ginger
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Ground nutmeg
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Brown sugar
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Pumpkin puree
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Egg
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Vanilla extract
For the Cheesecake Filling:
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Cream cheese (softened)
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Powdered sugar
- Vanilla extract
Instructions
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Preheat oven: Set to 350°F (175°C). Line baking sheets with parchment paper.
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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.
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Prepare cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
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Form cookies: Scoop dough into 1-inch balls and place on baking sheets. Use thumb or spoon to create an indentation in each ball.
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Fill cookies: Spoon a small amount of cheesecake filling into each indentation.
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Bake: Bake for 12-15 minutes until cookies are set and edges lightly browned.
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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.
