Description
Pumpkin Cheesecake Thumbprint Cookies combine the warm spices of pumpkin with the rich creaminess of cheesecake in soft, buttery cookies. Perfect for fall, these cookies offer a delightful contrast of textures and a cozy, festive flavor, making them an irresistible treat for any autumn occasion.
Ingredients
Scale
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 3/4 cups all-purpose flour (or gluten-free flour blend for gluten-free)
- 1 teaspoon baking powder
For the Cheesecake Filling
- 4 oz cream cheese, softened (or plant-based cream cheese for vegan)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: Start by mixing softened butter and brown sugar until creamy and smooth. Beat in the egg and vanilla extract, followed by the pumpkin puree and pumpkin pie spice. In a separate bowl, whisk together the flour and baking powder, then slowly combine with the wet mixture until you form a soft, pliable dough.
- Make the Cheesecake Filling: In another bowl, blend the cream cheese until smooth. Add powdered sugar and vanilla extract, beating until the mixture becomes creamy and fluffy. This filling will be spooned into the cookies before baking.
- Shape the Cookies: Preheat your oven and line a baking sheet with parchment paper. Roll the dough into small balls approximately one inch in diameter. Arrange them on the baking sheet with space to expand.
- Create the Thumbprints: Using your thumb or the back of a teaspoon, gently press a shallow well into the center of each cookie ball. Be careful not to press too deeply to avoid cracking during baking.
- Fill the Thumbprints: Spoon a small amount of the cheesecake mixture into each indent, ensuring the filling stays within the cookie and doesn’t overflow.
- Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes or until the cookies are set and just slightly golden around the edges.
- Cool and Enjoy: Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack. Cooling lets the cheesecake filling set perfectly and the cookies firm up to the ideal bite.
Notes
- Use room temperature ingredients like butter and cream cheese for smooth mixing and a well-blended dough and filling.
- Don’t overfill the thumbprints to avoid spills and maintain cookie shape during baking.
- If the dough feels too sticky, chill it briefly before rolling to make shaping easier.
- Use fresh pumpkin pie spice or freshly ground cinnamon and nutmeg to greatly enhance flavor.
- Watch baking time carefully; slightly underbake for softer cookies as they firm up while cooling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, cheesecake, thumbprint cookies, fall dessert, pumpkin spice, autumn treat, gluten-free option, vegan option