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Pumpkin Cheesecake Thumbprints

Delicious Pumpkin Cheesecake Thumbprints You Can't Resist

These Pumpkin Cheesecake Thumbprints combine soft pumpkin cookies with a creamy cheesecake filling, making them an irresistible autumn treat.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 sticks Butter, softened Margarine can work as a substitute.
  • 2 cups All-Purpose Flour Provides structure.
  • 1 teaspoon Pumpkin Pie Spice Substitute with cinnamon and nutmeg if needed.
  • 1 teaspoon Baking Soda A leavening agent.
  • 0.5 teaspoon Kosher Salt Enhances flavor.
  • 1 teaspoon Baking Powder Can be omitted if using solely baking soda.
  • 0.75 cup Packed Brown Sugar Offers sweetness and chewiness.
  • 0.5 cup Granulated Sugar Provides sweetness.
  • 1 large Egg For binding.
  • 1 teaspoon Pure Vanilla Extract Enhances overall flavor.
  • 1 cup Pumpkin Puree Star ingredient for moisture and flavor.
For the Cheesecake Filling
  • 4 oz. Cream Cheese, room temperature Opt for vegan cream cheese if desired.
  • 1 cup Powdered Sugar For sweetness in filling.
  • 1 teaspoon Pure Vanilla Extract Same note as for the dough.

Equipment

  • Mixing bowls
  • hand mixer
  • Baking sheets
  • Parchment paper
  • Wire Rack
  • Spoon or piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or spray with cooking spray.
  2. In a large mixing bowl, whisk together flour, pumpkin pie spice, baking soda, kosher salt, and baking powder.
  3. In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter-sugar mixture, mixing until fully incorporated.
  5. Gradually add the dry mixture to the wet ingredients until just combined. Do not overmix.
  6. Scoop out portions of dough, roll into 1-inch balls, and place on baking sheets. Create an indentation in each ball with your thumb.
  7. For the filling, mix cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  8. Fill each indentation with cheesecake filling using a spoon or piping bag.
  9. Bake for about 15-18 minutes until edges are golden and cookies are set. Let cool for 10 minutes on the baking sheet.
  10. Transfer to a wire rack to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 15IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Ensure butter is softened but not melted. Use room temperature cream cheese to avoid lumps in filling.

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