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Pumpkin Cheesecake Thumbprint Cookies

Name: Pumpkin Cheesecake Thumbprint Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Ingredients: Pumpkin Cookies:; 1 1/2 cups granulated sugar; 3/4 cups unsalted butter softened; 1 large egg; 1/2 cup pumpkin puree; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon cloves; 1/8 teaspoon ground ginger; Cheesecake Filling:; 8 ounces cream cheese softened; 1/2 cup granulated sugar; 1 teaspoons vanilla extract; Rolling Sugar:; 1/4 cup granulated sugar; 1 teaspoon pumpkin pie spice

Prep Time

15m

Cook Time

15m

Total Time

30m

This delightful fall dessert combines pumpkin cookies with a creamy cheesecake filling, creating a delicious thumbprint cookie that will be a hit at gatherings. With warm spices and a sweet filling, these Pumpkin Cheesecake Thumbprint Cookies are a perfect treat for the season.

Thumbprint Cookies

thestayathomechef.com

Recipe Options

Ingredients

Servings: 24

Scale:

Scale

0.25

0.5

1 1/2 cups granulated sugar

3/4 cups unsalted butter softened

1/2 cup pumpkin puree

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/8 teaspoon ground ginger

8 ounces cream cheese softened

1/2 cup granulated sugar

1 teaspoons vanilla extract

1/4 cup granulated sugar

1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

In large bowl, use a hand mixer to beat together butter and sugar until fluffy, about 1-2 minutes. Add in egg, pumpkin and vanilla then mix to combine.

In a separate bowl, mix together flour, baking powder, salt, ground cinnamon, nutmeg, cloves, and ground ginger. Mix with a spoon until well combined.

Combine the dry mixture into the wet mixture a little at a time until all is mixed in and blend for another 30 seconds to ensure all is incorporated.

Wrap dough in plastic wrap and refrigerate for 30 minutes.

Meanwhile, make your cheesecake filling by beating your cream cheese with a hand mixer until light and fluffy. Add in your sugar and vanilla, and beat until smooth.

In a small bowl, stir together sugar and pumpkin pie spice for rolling.

Remove the chilled dough from the refrigerator. Form the dough into 1-inch balls. Roll balls in sugar mixture and place on prepared baking sheet.

Bake in the 350 degree oven for about 12 minutes, until slightly golden. Remove from oven. While still warm, use the back of a 1/2 or 1 tablespoon measuring spoon to create a bowl shape to hold the cheesecake filling.

Let cookies cool on pan for about 5 minutes before transferring to a cooling rack to cool completely. Once cooled, spoon cheesecake filling into the center to fill. Sprinkle with any remaining cinnamon sugar mixture or pumpkin spice as desired.

Pumpkin Cheesecake Thumbprint Cookies

Ingredients

Pumpkin Cookies

Cheesecake Filling

Rolling Sugar

Steps

Nutrition Facts

Pumpkin Cheesecake Thumbprint Cookies

Ingredients

Pumpkin Cookies

Cheesecake Filling

Rolling Sugar

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts