Irresistible Pumpkin Cheesecake Thumbprint Cookies
Soft, buttery cookies with a subtle pumpkin flavor and tangy cheesecake filling—perfect for cozy fall afternoons and festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Optional: A pinch of cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and pumpkin puree until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Avoid overmixing.
- Use a cookie scoop or roll tablespoon-sized dough balls by hand. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or a teaspoon to gently press an indent into the center of each cookie. Be careful not to press all the way through.
- In a medium bowl, beat the cream cheese, sugar, vanilla extract, and cinnamon (if using) until smooth and creamy.
- Spoon or pipe the cheesecake filling into the thumbprint indents of each cookie.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the filling is set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
[‘Chill the dough for 20-30 minutes if it feels sticky.’, ‘Add just enough cheesecake filling to avoid spilling during baking.’, ‘Ensure butter, cream cheese, and egg are at room temperature for smooth mixing.’, ‘Adjust pumpkin spice levels to taste.’, ‘Consider making a double batch for larger gatherings.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12
- Sodium: 80
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: Pumpkin, Cheesecake, Thumbprint Cookies, Fall Dessert, Autumn Treat