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Pumpkin Cheesecake Thumbprints

Pumpkin Cheesecake Thumbprints
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Indulge in the delightful flavors of autumn with Pumpkin Cheesecake Thumbprints, a perfect treat for any gathering. These cookies feature a soft texture and a creamy cheesecake filling that blends the warm spice of pumpkin with sweetness. They’re easy to make, making them ideal for bakers of all levels. With around 35 cookies per batch, they are perfect for sharing at parties or enjoying during cozy evenings at home. Whether served alongside coffee or as part of a festive dessert platter, these thumbprints are sure to impress.

Ingredients

Scale
  • Cooking spray
  • 2 1/2 c. all-purpose flour
  • 1 tsp. pumpkin pie spice, plus more for sprinkling
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/4 tsp. baking powder
  • 1 c. (2 sticks) butter, softened
  • 2/3 c. packed brown sugar
  • 1/3 c. granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 c. pumpkin puree
  • 4 tbsp. butter, softened
  • 4 oz. cream cheese, room temperature
  • 2 c. powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, salt, and baking powder.
  3. In a larger bowl, cream butter and sugars until fluffy. Add egg and vanilla; mix well. Stir in pumpkin puree until smooth.
  4. Combine dry ingredients with wet ingredients gently until just mixed.
  5. Drop tablespoonfuls of dough onto the prepared sheets, leaving space between each cookie. Bake for 8 minutes, then create indentations using a greased teaspoon and bake for an additional 7 minutes or until golden brown.
  6. Cool cookies on wire racks.
  7. For the filling, beat softened butter and cream cheese until smooth; gradually add powdered sugar until creamy. Pipe into cooled cookies’ indentations.

Nutrition

Find it online: https://juliataste.com/pumpkin-cheesecake-thumbprints/