Description
Delight in these Pumpkin Cheesecake Thumbprints, featuring soft, spiced pumpkin cookies filled with a creamy, sweet cheesecake filling. Perfect for fall gatherings or festive holiday treats, these thumbprint cookies blend seasonal pumpkin flavors with a luscious cream cheese center and a hint of pumpkin pie spice.
Ingredients
Scale
For the Cookies
- Cooking spray
- 2 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice, plus more for sprinkling
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1 cup (2 sticks) butter, softened
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
For the Filling
- 4 tablespoons butter, softened
- 4 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease them with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, kosher salt, and baking powder until well combined to ensure even distribution of leavening agents and spices.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with the packed brown sugar and granulated sugar until the mixture is light, fluffy, and pale in color, which usually takes about 3-4 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated. Then, mix in the pumpkin puree until the batter is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and gently fold them together until just combined, being careful not to overmix to maintain a tender cookie texture.
- Form Cookies: Drop rounded tablespoonfuls of dough about 2 inches apart onto the prepared baking sheets to allow room for spreading.
- Initial Bake and Make Indentations: Bake the cookies for 8 minutes. Remove from the oven and, using a greased teaspoon, gently press indentations into the centers of each cookie to create space for the filling.
- Continue Baking: Return the baking sheets to the oven and bake for an additional 7 minutes, or until the edges are golden and set. If the indentations puff up, gently press them down while the cookies are still warm.
- Cool Cookies: Let the cookies cool on the sheets for about two minutes, then transfer them to wire racks to cool completely, ensuring they hold their shape when filled.
- Prepare Filling: In a medium bowl, beat the softened butter, cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, forming the cheesecake filling.
- Fill Thumbprints: Transfer the filling into a pastry bag and pipe a generous dollop into the indentations of each cooled cookie.
- Garnish: Sprinkle additional pumpkin pie spice over the filled cookies for an extra burst of flavor and festive appeal.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling.
- For a dairy-free version, substitute with vegan butter and cream cheese alternatives.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freeze baked cookies without filling for up to 3 months; thaw and fill before serving.
- If pumpkin pie spice is unavailable, mix cinnamon, nutmeg, ginger, and cloves to create your own.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: pumpkin cheesecake thumbprint cookies, pumpkin cookies, fall desserts, autumn treats, pumpkin pie spice cookies, cream cheese cookies
