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Pumpkin Cheesecake Thumbprints Recipe

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These Pumpkin Cheesecake Thumbprints are delightful fall treats that combine the warm spices of pumpkin pie with a creamy cheesecake filling. Soft and flavorful cookies feature a pumpkin-infused dough with a perfectly sweet and tangy cream cheese center, making them an ideal dessert for autumn gatherings and holiday celebrations.

Ingredients

Scale

Cookie Dough

  • Cooking spray (for greasing baking sheets)
  • 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) unsalted 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

Filling

  • 4 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease them with cooking spray to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, kosher salt, and baking powder until well combined. Set aside.
  3. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes.
  4. Add wet ingredients to sugar mixture: Beat in the egg and vanilla extract until fully incorporated. Then mix in the pumpkin puree until smooth and homogeneous.
  5. Combine dry and wet ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep cookies tender.
  6. Shape cookies: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Initial bake and create thumbprints: Bake the cookies for 8 minutes. Remove from the oven and quickly use a greased teaspoon to press indentations into the center of each cookie. The dough will be hot, so work gently.
  8. Bake until golden: Return the baking sheets to the oven and continue baking for about 7 more minutes, or until the edges of the cookies are golden and the centers have set.
  9. Adjust indentations if needed and cool: If the indentations have puffed up during baking, press them down gently while still warm. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to wire racks to cool completely.
  10. Make the cheesecake filling: In a medium bowl, beat the softened butter, cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth, creamy, and free of lumps.
  11. Fill the cookies: Transfer the cheesecake filling into a pastry bag or plastic bag with a corner cut off. Pipe the filling into the cooled indentations on each cookie.
  12. Garnish and serve: Sprinkle a little extra pumpkin pie spice on top of the filled cookies for added flavor and a beautiful finishing touch. Serve and enjoy!

Notes

  • Ensure the butter and cream cheese for the filling are at room temperature to achieve a smooth texture.
  • If you do not have a pastry bag, a zip-top plastic bag with a small corner cut off works well for piping the filling.
  • Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
  • For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
  • These cookies freeze well; freeze on a baking sheet then transfer to a freezer bag, thaw before filling.

Keywords: pumpkin cheesecake thumbprints, pumpkin cookies, fall dessert, autumn cookies, cream cheese filling, pumpkin pie spice cookies

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