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Pumpkin Cheesecake Thumbprints

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
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 can Cooking Spray Prevents cookies from sticking
  • 2.5 cups All-Purpose Flour Gluten-free flour can be used as a substitute
  • 1 tsp Pumpkin Pie Spice Can substitute with cinnamon or a spice blend
  • 1 tsp Baking Soda No direct substitute
  • 0.5 tsp Kosher Salt Use less table salt, as it has higher salinity
  • 0.25 tsp Baking Powder No direct substitute needed
  • 1 cup Butter, softened Coconut oil can be used for a dairy-free option
  • 2/3 cup Brown Sugar, packed Light or dark brown sugar works
  • 1/3 cup Granulated Sugar No substitution necessary
  • 1 large Egg For a vegan alternative, use one flax egg
  • 1 tsp Pure Vanilla Extract No substitution necessary
  • 1 cup Pumpkin Puree Can swap with butternut squash puree
For the Cream Cheese Filling
  • 4 oz Cream Cheese, room temperature Opt for non-dairy cream cheese for a vegan option
  • 2 cups Powdered Sugar No direct substitution needed
  • 1 tsp Pure Vanilla Extract Same as above—no substitute required

Equipment

  • Oven
  • Mixing bowls
  • Baking sheets
  • Hand Mixer
  • Spoon or Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a baking sheet with cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
  3. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add in the egg and vanilla extract, mixing just until combined to avoid overmixing.
  5. Gradually fold in the pumpkin puree, then slowly incorporate the dry ingredient mixture until the dough forms.
  6. Scoop portions of dough onto the baking sheet, pressing your thumb into the center of each to create an indent.
  7. Bake the cookies for approximately 12-15 minutes until lightly golden on the edges and soft in the center.
  8. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  9. 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

Notes

Ensure butter and cream cheese are at room temperature for a better texture. Avoid overmixing for soft cookies. Use a cookie scoop for uniform portions.

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