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Creamy Pumpkin Cheesecake Thumbprint Cookies

Pumpkin cheesecake thumbprint cookies - featured image
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Soft pumpkin spice cookies with a creamy cheesecake center, these thumbprint cookies are a cozy fall dessert perfect for gatherings, gifting, or a sweet treat at home. Easy to make and bursting with autumn flavors.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice (or blend of cinnamon, nutmeg, ginger, and cloves)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 tablespoon cinnamon sugar (optional, for sprinkling)
  • Chopped pecans or walnuts (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar with a hand mixer on medium speed for about 2 minutes until fluffy.
  3. Add pumpkin puree, egg yolk, and vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until a soft dough forms. If dough is too sticky, add up to 2 tablespoons extra flour.
  6. In a small bowl, beat together cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
  7. Scoop tablespoon-sized balls of dough and roll between your palms. Arrange on prepared baking sheet, spacing about 2 inches apart.
  8. With your thumb or the back of a teaspoon, gently press an indent into the center of each cookie.
  9. Spoon about 1/2 teaspoon cheesecake filling into each indent. If filling is runny, chill for 5 minutes.
  10. Optional: Sprinkle tops with cinnamon sugar or chopped pecans.
  11. Bake for 12-14 minutes, until cookies are set and edges are lightly golden. Rotate pan halfway through baking.
  12. Let cookies rest on baking sheet for 2 minutes, then transfer to a wire rack to cool. Cheesecake centers will firm up as they cool.

Notes

For best results, use room temperature butter and cream cheese. If dough is sticky, chill for 10 minutes before shaping. Do not overfill the thumbprints to prevent cheesecake overflow. Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 1 month.

Nutrition

Keywords: pumpkin cookies, thumbprint cookies, fall dessert, cheesecake cookies, easy pumpkin recipe, autumn baking, holiday cookies

Find it online: https://fuzzyforker.com/creamy-pumpkin-cheesecake-thumbprint-cookies-easy-fall-dessert-recipe/