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Pumpkin Cheesecake Thumbprints Recipe

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4.5 from 79 reviews

Delight in these Pumpkin Cheesecake Thumbprints, a perfect fall treat combining spiced pumpkin cookies with a smooth and creamy cheesecake filling. Soft, buttery cookies infused with pumpkin pie spice are baked to golden perfection and filled with a luscious cream cheese frosting, then finished with a sprinkle of pumpkin pie spice for an extra seasonal touch. Ideal for holiday gatherings or cozy afternoons with a warm cup of coffee.

Ingredients

Scale

Cookie Dough

  • 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 pure vanilla extract

Other

  • Cooking spray for greasing

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. This ensures even distribution of leavening agents and spices.
  3. Cream butter and sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color. This aeration gives the cookies a tender texture.
  4. Add wet ingredients: Beat in the egg and vanilla extract to the creamed butter mixture until just combined. Then mix in the pumpkin puree until evenly incorporated, creating a smooth batter.
  5. Combine dry and wet ingredients: Gradually fold the dry flour mixture into the wet ingredients using a spatula or wooden spoon until just combined, taking care not to overmix to keep the cookies tender.
  6. Form and bake cookies: Drop rounded tablespoonfuls of the dough about 2 inches apart onto the prepared baking sheets. Bake initially for 8 minutes.
  7. Create thumbprint indentations: Remove the cookies from the oven and, using a greased teaspoon, gently press an indentation into the center of each cookie. Return to oven and bake for an additional 7 minutes, or until the edges are golden brown.
  8. Shape the indents if needed: If the indentations puff up during baking, press them down gently while the cookies are still warm. Then transfer the cookies to wire racks to cool completely, allowing them to firm up.
  9. Prepare cheesecake filling: In a medium bowl, beat together the softened butter, cream cheese, powdered sugar, and vanilla extract until the mixture is smooth, creamy, and well combined.
  10. Fill cookies: Transfer the cheesecake filling into a pastry bag or a piping bag fitted with a small round tip. Pipe the filling generously into the cooled cookie indentations.
  11. Garnish and serve: Sprinkle the filled cookies lightly with additional pumpkin pie spice for an aromatic and festive finish. Serve immediately or store in an airtight container.

Notes

  • For best results, ensure all butter and cream cheese are softened to room temperature before mixing to avoid lumps.
  • Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • These cookies freeze well; freeze baked but unfilled cookies and fill them after thawing.
  • To make the thumbprint indentations easier, lightly grease your spoon or your finger before pressing into the dough or baked cookies.

Keywords: pumpkin cheesecake thumbprints, pumpkin cookies, fall desserts, creamy filling cookies, holiday treats

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