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Pumpkin Cheesecake Thumbprint Cookies

Pumpkin Cheesecake Thumbprint Cookies
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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

Find it online: https://mealsbymary.com/pumpkin-cheesecake-thumbprint-cookies/