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Pumpkin Cheesecake Thumbprint Cookies

Pumpkin Cheesecake Thumbprint Cookies
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These Pumpkin Cheesecake Thumbprint Cookies are a soft, creamy, and cozy fall treat that perfectly combines the warm spices of pumpkin with a luscious cheesecake filling. Easy to make with basic pantry ingredients, they are ideal for autumn gatherings, holiday parties, or simply enjoying by the fireside, offering a perfect balance of flavors and textures.

Ingredients

Scale

Cookie Dough

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup pure pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Cookie Dough: Beat the softened butter and brown sugar together in a large bowl until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing well to combine. In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
  2. Make the Cheesecake Filling: In another bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is smooth, creamy, and free of lumps.
  3. Shape the Cookies: Roll the dough into small balls, about one tablespoon each. Place them evenly spaced on a parchment-lined baking sheet. Use your thumb or the back of a spoon to gently press a small well into the center of each dough ball to create a space for the cheesecake filling.
  4. Add the Filling and Bake: Spoon a small amount of the cheesecake filling into each indentation. Bake the cookies in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges are set and the filling remains soft.
  5. Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This allows the filling to set slightly, making the cookies easier to handle and enjoy.

Notes

  • Use room temperature butter and cream cheese for smooth dough and filling.
  • Do not overfill the thumbprint centers to prevent spilling during baking.
  • Chill dough for 30 minutes before shaping for easier handling and firmer texture.
  • Bake on parchment paper to avoid sticking and simplify cleanup.
  • Adjust spice levels to taste for preferred warmth and depth.
  • Can substitute gluten-free flour blend to make recipe gluten-free.
  • For vegan adaptation, use vegan margarine and dairy-free cream cheese alternative.

Nutrition

Keywords: Pumpkin cookies, cheesecake thumbprint cookies, fall dessert, pumpkin spice cookies, soft cookies, creamy filling

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