Pumpkin Cheesecake Thumbprint Cookies Recipe
These delightful cookies combine the flavors of pumpkin and cheesecake in a fun thumbprint format, perfect for fall gatherings. They are soft, creamy, and topped with a hint of nuts for added texture.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup canned pumpkin puree
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon pumpkin pie spice optional
- ¼ cup finely chopped pecans or walnuts optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat the softened butter and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Fold in the pumpkin puree until evenly distributed.
- Scoop portions of dough, roll into balls, and place on the baking sheet, spaced 2 inches apart.
- Create a small indentation in the center of each ball with your thumb.
- Beat together the cream cheese, powdered sugar, and pumpkin pie spice until smooth.
- Fill each thumbprint with approximately 1 teaspoon of the cream cheese mixture.
- Sprinkle with chopped nuts if desired, then bake for 15-18 minutes until edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a festive touch, dust the cookies with powdered sugar before serving.