Description
These Pumpkin Cheesecake Thumbprint Cookies combine a tender, buttery cookie base with a creamy pumpkin cheesecake filling, infused with warm pumpkin pie spice. Perfect for fall celebrations or anytime you crave a seasonal treat, these cookies are easy to make and deliciously festive.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Pumpkin Cheesecake Filling
- 4 ounces cream cheese, at room temperature
- 1/4 cup canned pumpkin puree
- 1/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
Optional
- Additional powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the butter and granulated sugar together until the mixture is light, fluffy, and well combined, about 2-3 minutes.
- Add Vanilla: Mix in the vanilla extract thoroughly to incorporate flavor.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, stirring gently until the dough just comes together. Avoid overmixing to keep the cookies tender.
- Form Dough Balls: Roll the dough into 1-inch balls and arrange them evenly on the prepared baking sheet, spacing each about 2 inches apart to allow for slight spreading.
- Create Thumbprints: Press a gentle indentation into the center of each dough ball using your thumb or the back of a teaspoon, being careful not to press through the dough.
- Prepare Filling: In a separate bowl, beat together the room-temperature cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until the filling is smooth and creamy.
- Fill the Cookies: Spoon about 1/2 teaspoon of the pumpkin cheesecake mixture into each indentation on the dough balls.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until the edges turn lightly golden brown.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Dusting: Once cooled, dust the cookies with additional powdered sugar, if desired, for a festive finishing touch.
Notes
- Ensure the butter and cream cheese are at room temperature for easier mixing and a smoother texture.
- Do not overmix the dough to keep the cookies tender and crumbly.
- Spacing the cookies properly helps prevent them from merging during baking.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Optional powdered sugar gives a nice aesthetic touch but can be omitted for less sweetness.
