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Pumpkin Cheesecake Thumbprints

Pumpkin Cheesecake Thumbprints: A Cozy Fall Indulgence

Pumpkin Cheesecake Thumbprints are a delightful fall dessert combining cozy pumpkin cookies and rich cheesecake filling.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 sticks Butter, softened Can substitute with plant-based butter for a dairy-free option.
  • 2 cups All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Pumpkin Pie Spice Add more for extra flavor.
  • 1 tsp Kosher Salt
  • 1 cup Brown Sugar, packed Use light brown sugar for a milder taste.
  • 1 cup Granulated Sugar No substitution recommended.
  • 1 Large Egg A flax egg works as a great vegan substitute.
  • 1 tsp Pure Vanilla Extract
  • 1 cup Pumpkin Puree
For the Cheesecake Filling
  • 8 oz Cream Cheese, room temperature Can use dairy-free cream cheese as substitute.
  • 1 cup Powdered Sugar
  • 1 tsp Pure Vanilla Extract For the filling.

Equipment

  • mixing bowl
  • Electric mixer
  • cookie scoop
  • spatula
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, combine the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and kosher salt.
  3. Cream the softened butter with both brown and granulated sugars until light and fluffy.
  4. Add the large egg and pure vanilla extract, then fold in the pumpkin puree.
  5. Gradually incorporate the dry ingredients into the wet mixture.
  6. Using a cookie scoop, portion out the dough onto baking sheets and create an indentation with your thumb.
  7. In a separate bowl, beat the cream cheese with powdered sugar and vanilla until smooth.
  8. Spoon the cream cheese mixture into the centers of the cookies and bake for 12-15 minutes.
  9. Remove from the oven and cool on the baking sheets for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 500IUCalcium: 30mgIron: 0.5mg

Notes

Best enjoyed fresh; can be stored in an airtight container at room temperature for up to 2 days.

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