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Pumpkin Cheesecake Thumbprint Cookies

Pumpkin Cheesecake Thumbprint Cookies
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Pumpkin Cheesecake Thumbprint Cookies combine soft, spiced pumpkin cookie dough with a creamy tangy cheesecake filling, delivering a perfect bite of autumn warmth and indulgence. These easy-to-make cookies are ideal for festive occasions, cozy afternoons, and sharing with loved ones, featuring seasonal flavors and a delightful texture contrast.

Ingredients

Scale

Cookie Dough

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 3/4 cups (220g) all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 teaspoon baking powder

Cheesecake Filling

  • 8 oz (226g) cream cheese, softened (or dairy-free cream cheese for vegan option)
  • 1/3 cup (40g) powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Cream the softened butter with brown and granulated sugars until light and fluffy. Beat in the egg and vanilla extract. Mix in the pumpkin puree and spices (cinnamon, nutmeg, and cloves). Gradually add the flour and baking powder, stirring until a soft dough forms.
  2. Make the Cheesecake Filling: In a separate bowl, whisk the softened cream cheese until smooth. Gently add powdered sugar and vanilla extract, mixing until creamy and well combined.
  3. Shape and Fill the Cookies: Roll the dough into even-sized balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a spoon to create a small well in the center of each ball. Spoon the cheesecake filling carefully into each indentation, avoiding overfilling.
  4. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) until the cookie edges are golden and the filling is set but still soft, about 12-15 minutes. Rotate the pan halfway through baking for even cooking.
  5. Cool and Serve: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Optionally, dust with powdered sugar or sprinkle with cinnamon before serving.

Notes

  • Chill the dough before baking to maintain cookie shape and prevent spreading.
  • Use room temperature ingredients for smoother mixing and better texture.
  • Do not overfill the cheesecake centers to prevent spills during baking.
  • Rotate baking pan halfway through for even baking.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Nutrition

Keywords: pumpkin cheesecake cookies, thumbprint cookies, fall dessert, pumpkin cookies, cheesecake filling, autumn treats, holiday baking

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