Introduction

These Pumpkin Cheesecake Thumbprints combine soft, spiced pumpkin cookies with a creamy cheesecake filling, making them a perfect treat for fall gatherings. Each bite delivers a delightful mix of tender texture and rich flavor that’s sure to impress.

This image shows several small round cookies with a soft, crumbly texture and a warm orange color, each topped with a dollop of smooth white cream that has been lightly sprinkled with brown powder, probably cinnamon or cocoa. The cookies have three visible layers: the bottom layer is the dense cookie base, the middle layer is slightly cracked and rough, and the top layer is the creamy dollop with a fluffy sheen. They are placed close together on a white plate with a white marbled surface in the background. The 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 the oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease with cooking spray.
Step 2: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder until evenly combined.
Step 3: In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract, then mix in the pumpkin puree.
Step 4: Gradually add the dry ingredients to the wet ingredients, folding gently to combine. Drop rounded tablespoonfuls of dough about 2 inches apart onto the prepared baking sheets.
Step 5: Bake for 8 minutes. Remove the cookies from the oven and use a greased teaspoon to press indentations into the center of each cookie. Return to the oven and bake for about 7 more minutes, until the edges turn golden.
Step 6: If the indentations puff up during baking, gently press them down while the cookies are still warm. Let the cookies cool for two minutes on the sheets, then transfer to wire racks to cool completely.
Step 7: To prepare the filling, beat together the softened butter, cream cheese, powdered sugar, and vanilla until smooth and creamy.
Step 8: Transfer the filling to a pastry bag and pipe it into the cooled cookie indentations. Sprinkle a little extra pumpkin pie spice on top for garnish.

Tips & Variations

For an extra touch of flavor, add a pinch of cinnamon or nutmeg to the filling mix.
If you don’t have a pastry bag, use a small plastic bag with a corner snipped off to pipe the filling.
These cookies freeze well — store them unfilled for best results, then fill and decorate after thawing.

Storage

Store pumpkin cheesecake thumbprints in an airtight container in the refrigerator for up to 4 days. If you’ve frozen the baked cookies, thaw completely before filling. To serve, let them come to room temperature for the best texture and flavor.

How to Serve

The image shows close-up of soft cookies arranged on a white plate with a white marbled texture below. Each cookie has two layers: a thick, rough-textured brownish-orange base with cracks and a dollop of smooth white frosting on top, sprinkled with light brown powder. The cookies are closely packed, filling the frame with a warm and cozy look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and saves time without sacrificing flavor or texture.

How do I prevent the cookie indentations from disappearing during baking?

Make the indentations halfway through baking while the cookies are still soft, then gently press them down again if they puff up too much as they cool.