These Pumpkin Cheesecake Thumbprints offer a delightful combination of soft, spiced cookies filled with creamy pumpkin cheesecake filling. Perfect for fall gatherings or a cozy treat, they bring seasonal flavors in every bite.

The image shows soft, round pumpkin cookies, each topped with a swirl of creamy white frosting. The cookies are a warm orange-brown color with a moist, crumbly texture visible especially in the bitten cookie at the center, which reveals a slightly dense, soft inside. The frosting on top is thick and piped in a decorative, wavy pattern that stands out against the cookie's surface. The cookies are placed on white parchment paper over a metal cooling rack, sitting on a white marbled surface with a few crumbs scattered around, creating a cozy, fresh-baked feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
2 1/2 cups all-purpose flour
1 teaspoon pumpkin pie spice, plus more for sprinkling
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 cup (2 sticks) butter, softened
2/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup pumpkin puree
4 tablespoons butter, softened (for filling)
4 ounces cream cheese, room temperature
2 cups powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease them with cooking spray.
Step 2: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder until well combined.
Step 3: In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract, then mix in the pumpkin puree until smooth.
Step 4: Gradually fold the dry ingredients into the wet mixture until just combined.
Step 5: Drop rounded tablespoonfuls of dough about 2 inches apart onto the prepared baking sheets.
Step 6: Bake the cookies for 8 minutes. Remove from the oven and, using a greased teaspoon, gently press an indentation into the center of each cookie. Return to the oven and bake for about 7 more minutes, until the edges are golden.
Step 7: If the indentations puff up during baking, press them down gently while the cookies are still warm. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Step 8: Make the filling by beating together the softened butter, cream cheese, powdered sugar, and 1 teaspoon vanilla extract in a medium bowl until smooth and creamy.
Step 9: Transfer the filling to a pastry bag or a resealable plastic bag with the tip cut off, and pipe the filling into the cooled cookie indentations. Sprinkle a little extra pumpkin pie spice on top to finish.

Tips & Variations

For a stronger spice flavor, add a pinch of cinnamon or nutmeg to the pumpkin mixture.
If you don’t have a pastry bag, use a small spoon or a zip-top bag with a corner cut off to pipe the filling.
Chill the cookie dough for 30 minutes if it’s too soft to handle easily.
Use canned pumpkin puree for convenience, but avoid pumpkin pie filling which contains added sugars and spices.

Storage

Store the pumpkin cheesecake thumbprints in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm slightly before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze the baked cookies without filling in an airtight container for up to 3 months. Thaw completely before adding the filling.

Can I use a different spice blend?

Absolutely! Pumpkin pie spice can be substituted with a mixture of cinnamon, nutmeg, and ginger to your taste preference.