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Pumpkin Cheesecake Thumbprint Cookies

Pumpkin Cheesecake Thumbprint Cookies
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Soft, spiced Pumpkin Cheesecake Thumbprint Cookies filled with creamy cheesecake, perfect for fall and holiday baking. These cozy cookies blend pumpkin and warm spices with a luscious cheesecake center, offering a comforting and indulgent treat that’s easy to make and loved by all.

Ingredients

Scale

Cookie Dough

  • 1 cup pureed pumpkin (fresh or canned)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 cup unsalted butter, softened (or vegan butter for vegan option)
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 8 oz cream cheese, softened (or dairy-free cream cheese for vegan option)
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Start by creaming together softened butter and brown sugar until fluffy. Mix in the pumpkin puree and vanilla extract until completely combined. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and cloves. Gradually fold the dry ingredients into the wet mixture to form a soft dough.
  2. Make the Cheesecake Filling: Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Keep the filling chilled while preparing the cookies.
  3. Shape the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into small 1-tablespoon balls, placing them evenly spaced on the sheet. Use your thumb or the back of a spoon to create an indentation in the center of each ball.
  4. Fill and Bake: Fill each indentation with a dollop of cheesecake filling. Bake the cookies for 12 to 15 minutes, or until edges are set and cheesecake filling is lightly golden on top.
  5. Cool and Enjoy: Allow cookies to cool completely on the baking sheet before transferring to a wire rack to let the filling firm up slightly, giving the ideal chewy and creamy texture.

Notes

  • Chill the dough for 30 minutes before baking to prevent spreading.
  • Use room temperature butter and cream cheese for smoother blending and better texture.
  • Do not overfill cheesecake centers to avoid leakage during baking.
  • A light dusting of cinnamon or nutmeg on the cheesecake topping adds a beautiful finishing touch.
  • Start checking cookies at 12 minutes to avoid over-baking, as oven temperatures vary.

Nutrition

Keywords: pumpkin, cheesecake, thumbprint cookies, fall, holiday treats, spiced cookies, autumn baking

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