Description
Pumpkin Cheesecake Thumbprints are soft, spiced cookies filled with creamy pumpkin cheesecake and baked to golden perfection. These festive fall treats combine the cozy flavors of pumpkin pie and cheesecake in one delicious bite-sized dessert.
Ingredients
-
- For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
-
- For the Pumpkin Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup pumpkin puree
- 2 tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Optional Topping:
- Crushed graham crackers or cinnamon sugar for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg yolk and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Gradually mix dry ingredients into the butter mixture until a soft dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
- Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
- In a small bowl, beat together cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla until smooth and creamy.
- Spoon about 1 teaspoon of the pumpkin cheesecake filling into each indentation.
- Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Sprinkle with crushed graham crackers or a dusting of cinnamon sugar before serving.
Notes
- For a richer flavor, chill the dough for 30 minutes before baking.
- Make sure cream cheese and butter are softened to avoid lumps in the filling.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies also freeze well — thaw at room temperature before serving.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American