Jump to Recipe Print RecipeThe aroma of pumpkin spice wafts through the air, drawing me back to cozy kitchen moments spent whipping up delightful treats. One of my absolute favorites has to be these Pumpkin Cheesecake Thumbprints. They are not just cookies; they represent the heartwarming essence of fall gatherings with family and friends. Soft pumpkin cookies cradle a velvety cream cheese filling, providing the perfect blend of comfort and sweetness that will make your taste buds sing. These thumbprints come together in a snap, making them an ideal choice for those last-minute gatherings or cozy weekend baking sessions. Plus, they’re a fun twist on traditional pumpkin desserts that everyone will love! What’s your favorite fall flavor that sparks memories in the kitchen? Why Are Pumpkin Cheesecake Thumbprints Irresistible? Sweet, Seasonal Indulgence: Embrace the flavors of fall with these delightful cookies, where pumpkin spice and cream cheese unite in a heavenly treat. Quick and Easy: No need for complex techniques; these thumbprints come together seamlessly, perfect for novice bakers and busy cooks alike. Crowd-Pleasing Appeal: Share them at gatherings or keep them all to yourself—their soft texture and creamy filling will wow anyone who takes a bite! Versatile Variations: Want to jazz them up? Try adding white chocolate chips or sprinkle some nuts on top for crunch. Feel-Good Baking: The aroma of these cookies baking will create cherished moments in the kitchen that everyone can appreciate. Perfect Pairing: Enjoy them with a warm cup of apple cider or coffee for the ultimate cozy experience, making your fall celebrations all the more special. Pumpkin Cheesecake Thumbprints Ingredients For the Cookies • Cooking Spray – Prevents cookies from sticking; ensure an even coating. • All-Purpose Flour (2 1/2 cups) – Provides structure; substitute with gluten-free flour for a gluten-free option. • Pumpkin Pie Spice (1 tsp + more for sprinkling) – Infuses fall flavor; can swap with cinnamon or a spice blend (nutmeg, ginger). • Baking Soda (1 tsp) – Helps cookies rise; no direct substitute. • Kosher Salt (1/2 tsp) – Balances the sweetness; use less table salt due to higher salinity. • Baking Powder (1/4 tsp) – Aids in fluffiness; no direct substitute needed. • Butter, softened (1 cup) – Adds richness; substitute with coconut oil for a dairy-free option. • Brown Sugar (2/3 cup, packed) – Brings moisture and depth; light or dark brown sugar works. • Granulated Sugar (1/3 cup) – Adds sweetness; no substitution necessary. • Large Egg (1) – Binds ingredients; for a vegan alternative, use one flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water). • Pure Vanilla Extract (1 tsp) – Enhances flavor; no substitution necessary. • Pumpkin Puree (1 cup) – Key flavor and moisture source; can swap with butternut squash puree in a pinch. For the Cream Cheese Filling • Cream Cheese, room temperature (4 oz) – Provides creaminess; opt for non-dairy cream cheese for a vegan option. • Powdered Sugar (2 cups) – Sweetens the filling; no direct substitution needed. • Pure Vanilla Extract (1 tsp, for filling) – Boosts creaminess; same as above—no substitute required. Step‑by‑Step Instructions for Pumpkin Cheesecake Thumbprints Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C), ensuring it’s perfectly warm for baking. While the oven heats up, take a baking sheet and generously coat it with cooking spray to prevent the delicious Pumpkin Cheesecake Thumbprints from sticking. This easy step sets the stage for your delightful fall treats. Step 2: Mix Dry Ingredients In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ¼ teaspoon of baking powder, ½ teaspoon of kosher salt, and 1 teaspoon of pumpkin pie spice. This aromatic blend will give your cookies their signature flavor. Stir until well combined, ensuring that every spoonful is infused with those warm fall spices. Step 3: Cream Butters and Sugars In a large mixing bowl, cream together 1 cup of softened butter, ⅔ cup of packed brown sugar, and ⅓ cup of granulated sugar. Using a hand mixer or a stand mixer, beat the mixture on medium speed until it becomes light and fluffy, around 3-5 minutes. This step is essential for achieving the perfect texture for your Pumpkin Cheesecake Thumbprints. Step 4: Add Egg and Vanilla Add in 1 large egg and 1 teaspoon of pure vanilla extract to your cream mixture, mixing just until combined. The addition of these ingredients enhances the flavor and binds the dough together. Don’t overmix; we want to keep that fluffy texture intact. Step 5: Incorporate Pumpkin Puree Gradually fold in 1 cup of pumpkin puree into your mixture, ensuring it blends smoothly without lumps. Then, slowly add the dry ingredient mixture you prepared earlier. Mix until the dough forms a cohesive ball. The pumpkin puree adds moisture and a rich color, making your cookies irresistible from the start! Step 6: Shape the Cookies Using a spoon, scoop out portions of the cookie dough, placing them onto the prepared baking sheets about 2 inches apart. Once placed, gently press your thumb into the center of each dough ball to create an indent. This is the signature touch of your Pumpkin Cheesecake Thumbprints, setting the stage for the delicious filling. Step 7: Bake Until Golden Place the baking sheets in the preheated oven and bake the cookies for approximately 12-15 minutes. Keep an eye on them; they should be lightly golden at the edges but soft in the center. Once ready, remove them from the oven and let them cool completely on a wire rack. Step 8: Prepare the Cream Cheese Filling In a mixing bowl, beat 4 ounces of room temperature cream cheese, 2 cups of powdered sugar, and another teaspoon of pure vanilla extract until smooth and creamy. This delightful filling is the heart of your Pumpkin Cheesecake Thumbprints and should be luscious and easy to pipe. Step 9: Fill the Thumbprints Once the cookies are completely cooled, take your cream cheese filling and either spoon or pipe it generously into each thumbprint indentation. Ensure each cookie is well-filled, allowing the creamy center to peek out invitingly. This final touch brings all the cozy flavors of fall together in each bite. Make Ahead Options These Pumpkin Cheesecake Thumbprints are perfect for busy home cooks looking to save time while creating delightful treats! You can prepare the cookie dough up to 24 hours in advance by mixing it and chilling it in the refrigerator. When you’re ready to bake, simply scoop and shape, then bake as directed. You can also make the cream cheese filling ahead, storing it in an airtight container in the fridge for up to 3 days; just give it a quick remix before filling the cookies. To maintain their delightful softness, store the filled cookies in an airtight container at room temperature for up to a week. With these make-ahead options, you can enjoy restaurant-quality Pumpkin Cheesecake Thumbprints with minimal last-minute effort! What to Serve with Pumpkin Cheesecake Thumbprints? Indulge in a cozy fall feast by pairing these delightful treats with complementing dishes that enhance their seasonal flavors. Creamy Mashed Potatoes: A rich and buttery side that adds a comforting contrast to the sweetness of the cookies. Warm Apple Cider: The spiced sweetness of cider elevates the pumpkin flavor in your thumbprints, creating a delightful beverage experience. Savory Butternut Squash Soup: This smooth and creamy soup echoes the pumpkin notes, making your meal feel warm and inviting. Roasted Brussels Sprouts: Their crispy texture and slight bitterness balance the soft sweetness of the thumbprints, creating a harmonious dish. Maple Glazed Carrots: The sweet, caramelized glaze pairs beautifully, rounding out the meal with a touch of Fall’s sweetest flavors. Salted Caramel Brownies: For dessert lovers, these brownies provide an indulgent finish, beautifully contrasting with the pumpkin cheesecake filling. Spiced Chai Tea: A warm cup of chai brings rich flavors of cinnamon and cloves that harmonize perfectly with the autumn essence of the cookies. Pecan Pie Bites: Miniature pecan pies present a chic dessert option, offering a crunchy texture and nutty sweetness to complement your thumbprints. How to Store and Freeze Pumpkin Cheesecake Thumbprints Room Temperature: These delicious cookies can be stored in an airtight container for up to 3 days at room temperature to maintain their soft texture. Fridge: If you want to keep them fresh for a bit longer, pop them in the fridge! They will last up to a week stored in a sealed container. Freezer: For longer storage, freeze the filled Pumpkin Cheesecake Thumbprints in an airtight container for up to 1 month. Thaw them in the fridge before serving for the best texture. Reheating: If you prefer them warm, gently reheat in the microwave for about 10-15 seconds. Enjoy that cozy fall flavor! Pumpkin Cheesecake Thumbprints Variations Customize your delightful Pumpkin Cheesecake Thumbprints to suit your taste and dietary needs while enhancing those fall flavors! Gluten-Free: Use almond flour or a gluten-free flour blend to keep the cookie’s texture while accommodating gluten sensitivities. Enjoy the same soft, delicious cookies, minus the gluten! Dairy-Free: Swap butter for coconut oil and use non-dairy cream cheese to make these thumbprints safe for dairy-free friends. You’ll still get that creamy filling and delectable pumpkin flavor, ensuring everyone can indulge. Nutty Crunch: Sprinkle finely chopped pecans or walnuts atop the filled cookies for a satisfying crunch that adds texture and flavor. This twist not only elevates the cookie but also complements the creaminess of the filling. White Chocolate Lovers: Fold in white chocolate chips right into the cookie dough for a sweet, decadent twist. The creamy allure of white chocolate pairs beautifully with the pumpkin spice essence—you won’t want to stop at just one! Flavored Extracts: Experiment with different extracts, like almond or maple, in the cream cheese filling for a fun flavor boost. Each variation brings a unique twist that can spark delightful conversations around the dessert table! Spicy Kick: Add a pinch of cayenne pepper or a dash of chili powder to the dough for an unexpected heat that contrasts with the sweetness. It’s a bold move that daring bakers will surely love! Chai Spice: Instead of pumpkin pie spice, use chai spice to create a warm, aromatic blend that shifts the flavor profile. This warm infusion will wrap you in cozy aromas with every bite, perfect for chai lovers! Pumpkin Swirl: For an added twist, swirl some additional pumpkin puree mixed with cinnamon into the cream cheese filling for a marbled effect. This not only looks gorgeous but also enhances that signature pumpkin flavor in every delicious bite! For more delightful pumpkin recipes, don’t miss our Blueberry Crumble Cheesecake or Strawberry Crunch Cheesecake for your next gathering! Expert Tips for Pumpkin Cheesecake Thumbprints Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for a smooth mixture and better texture. Avoid Overmixing: Mix your dough just until combined to keep your Pumpkin Cheesecake Thumbprints soft and tender. Overmixing can lead to tough cookies. Use the Right Tools: A cookie scoop can help create uniform dough portions, making your thumbprints even and aesthetically pleasing. Indentation Depth: Don’t press too hard when creating the thumbprint indent; a gentle push will suffice for the filling to fit perfectly later. Let Cookies Cool: Make sure to let your cookies cool completely before adding the filling to prevent it from melting and losing its creamy texture. Pumpkin Cheesecake Thumbprints Recipe FAQs What type of pumpkins are best for pureeing in this recipe? Absolutely! For the best pumpkin flavor, I recommend using sugar pumpkins or pie pumpkins, as they are specifically bred for cooking and offer a sweet, rich flavor. Avoid using large carving pumpkins, which are typically more watery and fibrous. If you’re in a pinch, canned pumpkin puree works wonderfully too—just make sure it’s pure pumpkin without added spices! How should I store Pumpkin Cheesecake Thumbprints? You can store these delightful cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture. If you want them to last a bit longer, pop them in the fridge; they’ll stay fresh for up to a week when sealed properly. Just be sure to let them come back to room temperature before enjoying! Can I freeze these Pumpkin Cheesecake Thumbprints? Yes! I often make a double batch for the freezer. Just freeze the filled cookies in an airtight container for up to 1 month. When you’re ready to enjoy them, simply thaw in the refrigerator overnight. If you prefer them warm, give them a gentle reheat in the microwave for about 10-15 seconds. What if my dough is too sticky? No worries if your dough seems sticky; this can happen sometimes! If that’s the case, try chilling the dough in the refrigerator for about 30 minutes. This will help it firm up, making it easier to scoop and create those lovely thumbprint indents. Just remember, avoid adding too much flour during mixing! Can I make these cookies dairy-free? Very much! To create a dairy-free version, simply substitute the butter with coconut oil or a dairy-free margarine. For the filling, opt for non-dairy cream cheese, which can be found at most grocery stores. These alterations will allow everyone to enjoy the scrumptiousness of Pumpkin Cheesecake Thumbprints without any dairy! Pumpkin Cheesecake Thumbprints: Heavenly Fall Delights Indulge in Pumpkin Cheesecake Thumbprints, soft pumpkin cookies with cream cheese filling, perfect for fall gatherings. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 15 minutes minsCooling Time 10 minutes minsTotal Time 45 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookies1 can Cooking Spray Prevents cookies from sticking2.5 cups All-Purpose Flour Gluten-free flour can be used as a substitute1 tsp Pumpkin Pie Spice Can substitute with cinnamon or a spice blend1 tsp Baking Soda No direct substitute0.5 tsp Kosher Salt Use less table salt, as it has higher salinity0.25 tsp Baking Powder No direct substitute needed1 cup Butter, softened Coconut oil can be used for a dairy-free option2/3 cup Brown Sugar, packed Light or dark brown sugar works1/3 cup Granulated Sugar No substitution necessary1 large Egg For a vegan alternative, use one flax egg1 tsp Pure Vanilla Extract No substitution necessary1 cup Pumpkin Puree Can swap with butternut squash pureeFor the Cream Cheese Filling4 oz Cream Cheese, room temperature Opt for non-dairy cream cheese for a vegan option2 cups Powdered Sugar No direct substitution needed1 tsp Pure Vanilla Extract Same as above—no substitute required Equipment OvenMixing bowlsBaking sheetsHand MixerSpoon or Piping Bag Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and coat a baking sheet with cooking spray.In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.Add in the egg and vanilla extract, mixing just until combined to avoid overmixing.Gradually fold in the pumpkin puree, then slowly incorporate the dry ingredient mixture until the dough forms.Scoop portions of dough onto the baking sheet, pressing your thumb into the center of each to create an indent.Bake the cookies for approximately 12-15 minutes until lightly golden on the edges and soft in the center.In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.Once completely cooled, fill each thumbprint indentation with the cream cheese filling. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 0.5gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg NotesEnsure butter and cream cheese are at room temperature for a better texture. Avoid overmixing for soft cookies. Use a cookie scoop for uniform portions. Tried this recipe?Let us know how it was!