If you’ve been searching for the ultimate fall treat, look no further than these delightful Pumpkin Cheesecake Thumbprint Cookies. Soft, tender cookies cradle a luscious dollop of creamy cheesecake filling that perfectly balances the sweet pumpkin spice flavors. These Pumpkin Cheesecake Thumbprint Cookies capture everything cozy about autumn holidays, making them an irresistible addition to your seasonal baking repertoire.

Why You’ll Love This Recipe

Perfect balance of flavors: The blend of pumpkin and cheesecake offers a creamy, spiced delight in every bite.
Soft, melt-in-your-mouth texture: These cookies are tender and not too dense, making them a pleasure to eat.
Eye-catching presentation: The thumbprint filled with cheesecake creates an inviting and festive look for any occasion.
Simple ingredients: Uses everyday pantry staples that combine for gourmet results.
Great for sharing: These cookies make wonderful gifts or party treats that everyone will rave about.

Ingredients You’ll Need

This recipe calls for straightforward ingredients that come together to create the ideal base and creamy center. Each component enhances the cookie’s flavor, texture, or vibrant color, allowing you to enjoy seasonal baking at its finest.

All-purpose flour: Provides structure to the cookies, ensuring a soft yet sturdy base.
Granulated sugar: Sweetens the dough just enough without overpowering the other flavors.
Butter: Adds richness and helps create a tender texture.
Pumpkin puree: Brings natural moisture, beautiful orange hue, and classic autumn taste.
Ground cinnamon and pumpkin pie spice: Infuses the cookies with warming spice notes.
Vanilla extract: Enhances all the other ingredients with a subtle, sweet aroma.
Cream cheese: For the smooth and tangy cheesecake filling in the thumbprints.
Powdered sugar: Sweetens the cheesecake filling and keeps it smooth.
Egg: Binds the dough and enriches the flavor.
Baking powder and salt: Help the cookies rise and balance sweetness.

Variations for Pumpkin Cheesecake Thumbprint Cookies

Feel free to customize these Pumpkin Cheesecake Thumbprint Cookies to suit your dietary needs, taste preferences, or the ingredients you have on hand. This recipe is wonderfully adaptable, so don’t hesitate to experiment.

Gluten-free option: Substitute all-purpose flour with a gluten-free blend for a sensitive stomach.
Vegan alternative: Use vegan butter, dairy-free cream cheese, and flax eggs to make this recipe plant-based.
Nutty twist: Press chopped pecans or walnuts around the cookie edges for added crunch.
Spice it up: Add a pinch of ground ginger or nutmeg to deepen the warm spice profile.
Sweet toppings: Drizzle caramel sauce or sprinkle cinnamon sugar over the finished cookies for extra indulgence.

Irresistible Pumpkin Cheesecake Thumbprint Cookies Recipe

How to Make Pumpkin Cheesecake Thumbprint Cookies

Step 1: Prepare the Cookie Dough

Start by creaming the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, and pumpkin puree, mixing well. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice, then gradually incorporate these dry ingredients into the wet mixture until just combined.

Step 2: Make the Cheesecake Filling

In another bowl, beat cream cheese with powdered sugar until smooth and creamy. This will be the luscious filling for your thumbprint cookies, providing the perfect contrast to the spiced dough.

Step 3: Form the Cookies and Add Filling

Roll the dough into 1-inch balls and place them on a lined baking sheet, spacing them evenly. Press your thumb gently into the center of each ball to create an indentation. Spoon or pipe a small amount of the cream cheese filling into each indentation.

Step 4: Bake to Perfection

Bake the cookies in a preheated oven at 350°F (175°C) for 12-15 minutes or until the edges are golden and the cheesecake filling is set. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Pro Tips for Making Pumpkin Cheesecake Thumbprint Cookies

Chill the dough: Refrigerate the dough for at least 30 minutes before baking to prevent spreading.
Softened butter: Make sure your butter is softened but not melted to get the best cookie texture.
Don’t overfill thumbprints: A small amount of filling ensures the cheesecake stays creamy and doesn’t overflow.
Parchment paper lining: Use it for easy clean-up and to keep cookies from sticking.
Use room temperature ingredients: This helps everything blend smoothly for consistent dough texture.

How to Serve Pumpkin Cheesecake Thumbprint Cookies

Garnishes

Sprinkle a light dusting of powdered sugar or cinnamon over the cookies right before serving to enhance their festive look and add a touch of sweetness.

Side Dishes

Pair these cookies with a warm cup of spiced chai tea, coffee, or a glass of cold milk to bring out the pumpkin and cheesecake flavors beautifully.

Creative Ways to Present

Arrange the cookies on a rustic wooden board surrounded by small pumpkins and autumn leaves for a charming, seasonal centerpiece that will wow guests.

Make Ahead and Storage

Storing Leftovers

Store your Pumpkin Cheesecake Thumbprint Cookies in an airtight container at room temperature for up to 3 days, or refrigerate to keep the cheesecake filling fresh up to 5 days.

Freezing

Freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the bake time.

Reheating

Warm the baked cookies slightly in a microwave for 10-15 seconds or in a low oven to refresh their softness and highlight the creamy filling.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and keeps the cookies moist and flavorful every time.

Are these cookies gluten-free?

The classic recipe uses all-purpose flour, but you can easily swap in a gluten-free flour blend to make gluten-free Pumpkin Cheesecake Thumbprint Cookies.

How long do the cookies stay fresh?

Stored in an airtight container, these cookies remain fresh for 3 days at room temperature or up to 5 days refrigerated.

Can I make the cheesecake filling ahead of time?

Yes, prepare the cream cheese filling a day ahead and keep it refrigerated wrapped tightly until ready to fill the cookies.

Is it possible to make these cookies vegan?

Definitely! Use plant-based butter, vegan cream cheese, and a flaxseed egg substitute to create delicious vegan Pumpkin Cheesecake Thumbprint Cookies.

Final Thoughts

These Pumpkin Cheesecake Thumbprint Cookies combine the best of autumn flavors with a soft, melt-in-your-mouth texture and creamy center that feels like a warm hug. Whether you’re baking for the holidays, a cozy weekend treat, or a gift, these cookies will quickly become a cherished favorite. I can’t wait for you to try making them and enjoy every irresistible bite!

Pumpkin Cheesecake Thumbprint Cookies

Print Recipe

Pumpkin Cheesecake Thumbprint Cookies are soft, tender cookies filled with a creamy cheesecake center that perfectly balances spiced pumpkin flavors. These festive autumn treats offer a melt-in-your-mouth texture and an inviting presentation, making them an irresistible addition to holiday baking and fall celebrations.

Author: Mary
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 45 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (if using gluten-free flour blend)

Ingredients

Scale

Cookie Dough

2 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree

Cheesecake Filling

8 oz cream cheese, softened (or dairy-free cream cheese for vegan option)
1/3 cup powdered sugar

Instructions

Prepare the Cookie Dough: Cream the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, and pumpkin puree, mixing well to combine. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Gradually incorporate the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Make the Cheesecake Filling: Beat the softened cream cheese with powdered sugar until smooth and creamy. This filling will provide a luscious contrast to the spiced pumpkin cookie dough.
Form the Cookies and Add Filling: Roll the cookie dough into 1-inch balls and place them on a lined baking sheet, spacing them evenly. Gently press your thumb into the center of each ball to create an indentation. Spoon or pipe a small amount of the cheesecake filling into each indentation, making sure not to overfill.
Bake to Perfection: Bake the cookies in a preheated oven at 350°F (175°C) for 12-15 minutes until the edges are golden and the cheesecake filling is set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes before baking to prevent spreading.
Use softened (not melted) butter to achieve the ideal cookie texture.
Don’t overfill the thumbprints to keep the cheesecake filling creamy and contained.
Line your baking sheet with parchment paper for easy clean-up and to prevent sticking.
Use room temperature ingredients for smooth blending and consistent dough texture.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 85mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: pumpkin, cheesecake, thumbprint cookies, fall treats, autumn baking, pumpkin spice, soft cookies, creamy filling, seasonal cookie