Description
These Pumpkin Cheesecake Thumbprint Cookies combine soft, spiced pumpkin cookies with a creamy cheesecake center. Rolled in pumpkin spice sugar for extra flavor and texture, these fall-inspired cookies are as attractive as they are delicious—perfect for holiday parties or cozy nights at home.
Ingredients
Units
Scale
Pumpkin Cookie Dough
- 1 1/2 cups granulated sugar
- 3/4 cups unsalted butter, softened
- 1 large egg
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Rolling Sugar
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer to beat together the granulated sugar and softened butter until light and fluffy, about 1-2 minutes. Add the egg, pumpkin puree, and vanilla extract, and mix until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, and pumpkin pie spice.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring until fully incorporated into a cohesive dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Prepare Cheesecake Filling: While the cookie dough chills, beat the softened cream cheese in a medium bowl until smooth and fluffy, about 2-3 minutes. Add granulated sugar and vanilla extract and beat until well combined. Set aside.
- Make Rolling Sugar: In a small bowl, stir together the granulated sugar and pumpkin pie spice to make the coating for the dough balls.
- Shape and Coat Cookies: Remove the chilled dough from the refrigerator and roll into 1-inch balls. Roll each ball in the pumpkin spice sugar mixture, then place on parchment-lined baking sheets about 2 inches apart.
- Bake Cookies: Bake in a preheated 350°F (175°C) oven for 12 minutes, or until the edges are lightly golden.
- Create Indentations: Remove from the oven and, while still warm, use the back of a 1/2 or 1 tablespoon measuring spoon to press an indentation into the center of each cookie.
- Cool and Fill: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, spoon the cheesecake filling into the center of each cookie and sprinkle with any remaining rolling sugar mixture if desired.
Notes
- For best results, make sure both the butter and cream cheese are softened to room temperature before mixing.
- Chilling the dough prevents the cookies from spreading too much during baking.
- You can make the cookie and cheesecake components a day in advance and assemble before serving.
- Store cookies in an airtight container in the refrigerator due to the cream cheese filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 211 kcal
- Sugar: 19g
- Sodium: 83mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 33mg
