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Pumpkin Cheesecake Thumbprint Cookies

Pumpkin Cheesecake Thumbprint Cookies - featured image
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Soft, spiced cookies cradling a velvety dollop of cheesecake filling—perfect for fall gatherings and cozy evenings.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg
  • 1/2 cup (120g) canned pumpkin purée
  • 1 tsp pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg yolk

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Beat in the egg, pumpkin purée, and vanilla extract until combined.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours).
  4. In a medium bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and egg yolk, mixing until fully combined. Transfer the mixture to the refrigerator to chill while the dough rests.
  5. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
  6. Using a cookie scoop or tablespoon, portion the dough into balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie. Use your thumb or the back of a teaspoon to make an indentation in the center of each dough ball.
  7. Spoon a small amount of cheesecake filling into each thumbprint. Be careful not to overfill.
  8. Bake the cookies for 12-15 minutes, or until the edges are set and the filling is slightly puffed. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

[‘Chill the dough to prevent spreading and ensure the cookies keep their shape.’, ‘Use room-temperature ingredients for smoother mixing.’, ‘Don’t overfill the thumbprints to avoid overflow during baking.’, ‘Test one batch first to adjust baking time if needed.’]

Nutrition

Keywords: Pumpkin, Cheesecake, Thumbprint Cookies, Fall Dessert, Autumn Baking

Find it online: https://norasfoods.com/pumpkin-cheesecake-thumbprint-cookies-recipe-perfect-for-fall/