Description
Pumpkin Cheesecake Thumbprint Cookies are soft, tender pumpkin cookies infused with warm fall spices and topped with a smooth, creamy cheesecake filling. This cozy seasonal treat perfectly balances the earthy sweetness of pumpkin with the rich tang of cheesecake, making them a delightful dessert for holidays, parties, or a comforting snack on a crisp autumn day.
Ingredients
Scale
Cookie Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup pumpkin puree (canned or cooked fresh, well-drained)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (or gluten-free flour blend)
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Cheesecake Filling Ingredients
- 4 ounces cream cheese, softened (or vegan cream cheese for adaptation)
- 1/4 cup powdered sugar
Instructions
- Prepare the Dough: Start by creaming together the softened butter and brown sugar until light and fluffy. Add in the egg, pumpkin puree, and vanilla extract, mixing until the mixture is smooth and well combined. In a separate bowl, whisk together the flour, pumpkin pie spice, and salt, then gradually add these dry ingredients to the wet mixture, stirring until just incorporated without overmixing.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese with powdered sugar until the filling is creamy, smooth, and lump-free. This luscious cheesecake filling will be spooned into each cookie’s center.
- Form the Cookies: If the dough is sticky, chill it briefly in the refrigerator for easier handling. Scoop the dough into evenly sized balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a small spoon to gently create an indentation in the center of each ball to hold the cheesecake filling.
- Fill and Bake: Carefully spoon the cheesecake filling into each indentation, keeping dollops moderate to prevent overflow. Bake the cookies in a preheated oven at 350°F (175°C) for about 12-15 minutes or until the edges are lightly golden and the cookies are set. Rotate the baking sheet halfway through baking for even color and texture. Once baked, transfer the cookies to a wire rack to cool completely, allowing the filling to firm up and flavors to develop.
Notes
- Chill the dough before baking to help maintain cookie shape and prevent excessive spreading.
- Use room temperature cream cheese for a silky smooth cheesecake filling without lumps.
- Do not overfill the indentations to avoid cheesecake overflow during baking.
- Rotate baking sheet halfway through cooking for even browning and texture.
- Use fresh pumpkin pie spice or freshly ground spices for maximum flavor impact.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, cheesecake cookies, thumbprint cookies, fall dessert, autumn treats, pumpkin spice, seasonal cookies, gluten-free dessert