Pumpkin Cheesecake Thumbprint Cookies Recipe

If you like thumbprint cookies, you will love this delicious update to that old classic recipe. These Pumpkin Cheesecake Thumbprint Cookies combine the spicy taste of pumpkin with the smooth taste of cream cheese for a truly great cookie!

This cookie recipe takes pumpkin thumbprint cookies to the next level of goodness! If you like different recipes, and for a fabulous taste of fall, try these pumpkin cookies. They are sure to become a mainstay in your recipe box.

Pumpkin Cheesecake Thumbprint Cookies Recipe

Little tastes better than a cup of coffee and a cookie on a chilly autumn day. These pumpkin cream cheese thumbprint cookies are an easy recipe to make. They are a little bit unique, a little bit classic, and a lotta bit delicious!

Tips and variations for making these pumpkin cheesecake thumbprint cookies:

● 8 tablespoons of butter = 1 stick in the United States.
● You can use a tablespoon or a cookie scoop to measure out the cookie dough. The important thing is consistent size so all your cookies bake at the same rate.
● You can use the paddle attachment or the whisk attachment to make the cookie dough.
● For a different flavor, add some pumpkin pie spice to the cookie dough.
● If you would like to, you can roll the raw cookie dough (once formed in a ball) in pecan pieces, brown sugar, or colored decorative sugar. Then, make the indent and continue on with the recipe. This will dress them up a bit. For directions on how to make your own colored sugar, click here.
● Drizzle with a light layer of melted dark chocolate for a different flavor.
● All to set on the baking sheet for 4-5 minutes before finishing cooling on a wire rack.
● Refrigerate leftover cookies in an airtight container.

You may also enjoy these other fabulous pumpkin recipes:

● Pumpkin Nut Roll Recipe
● Pumpkin Icebox Cake Recipe
● Pumpkin Muffins Recipe

Pumpkin Cheesecake Thumbprint Cookies Recipe Ingredients:

● 2 cups All-purpose Flour
● ¼ tsp Baking Powder
● ¼ tsp Baking Soda
● ¼ tsp Salt
● 8 TBSP Butter, room temperature
● 1 cup Sugar, divided
● 1 TBSP Corn Syrup
● 1 large Egg
● 2 tsp Vanilla Extract
● 1 cup Pumpkin Puree
● 2 oz Cream Cheese

Pumpkin Cheesecake Thumbprint Cookies Mise en Place:

● Stand Mixer
● Measuring Cup
● Measuring Spoons
● Sifter
● Spatula
● Baking Sheets
● Plastic Sandwich Bag or Piping Bag and Tip

Pumpkin Cheesecake Thumbprint Cookies Recipe Directions:

● Preheat oven to 375°F.
● In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
● Using a stand mixer, cream together butter, ½ cup sugar, and corn syrup.
● Add egg and vanilla to the butter mixture; mix well.
● Slowly add sifted flour mixture (dry ingredients) to the butter mixture until well blended. Scrap the sides of the bowl to incorporate all the flour well.
● Refrigerate dough for at least 30 minutes.

● Using greased hands, scoop out tablespoons of dough and shape dough to form a ball by rolling between your hands.
● Place cookie balls on an ungreased cookie sheet spaced one inch apart, and use your thumb to make an indent in the center of the cookie ball.
● To make the cream cheese filling: cream ½ cup sugar and cream cheese together. Add pumpkin puree and mix well.

● Spoon filling into a plastic sandwich bag, snip the corner, and pipe into the center of each cookie being careful not to overfill. (You can also use a piping bag and large tip.)

● Bake at 375° for 8-10 minutes. Remove cookies from the oven just as the edges start to turn color, they should stay light.
● Allow cookies to cool 4-5 minutes before transferring to a cooling rack.

Yield: 24

Pumpkin Cheesecake Thumbprint Cookies Recipe

Print

Pumpkin Cheesecake Thumbprint Cookies Recipe. If you like thumbprint cookies, you will love this delicious update to that old classic recipe. These Pumpkin Cheesecake Thumbprint Cookies combine the spicy taste of pumpkin with the smooth taste of cream cheese for a truly great cookie!

Prep Time 25 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 cups All-purpose Flour
• ¼ tsp Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp Salt
• 8 TBSP Butter, room temperature
• 1 cup Sugar, divided
• 1 TBSP Corn Syrup
• 1 large Egg
• 2 tsp Vanilla Extract
• 1 cup Pumpkin Puree
• 2 oz Cream Cheese

Instructions

1. preheat oven to 375°F.
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. Using a stand mixer, cream together butter, ½ cup sugar, and corn syrup.
4. Add egg and vanilla to the butter mixture; mix well.
5. Slowly add sifted flour mixture (dry ingredients) to the butter mixture until well blended. Scrap the sides of the bowl to incorporate all the flour well.
6. Refrigerate dough for at least 30 minutes.
7. Using greased hands, scoop out tablespoons of dough and shape dough to form a ball by rolling between your hands.
8. Place cookie balls on an ungreased cookie sheet spaced one inch apart, and use your thumb to make an indent in the center of the cookie ball.
9. To make the cream cheese filling: cream ½ cup sugar and cream cheese together. Add pumpkin puree and mix well.
10. Spoon filling into a plastic sandwich bag, snip the corner, and pipe into the center of each cookie being careful not to overfill. (You can also use a piping bag and large tip.)
11. Bake at 375°F for 8-10 minutes. Remove cookies from the oven just as the edges start to turn color, they should stay light.
12. Allow cookies to cool 4-5 minutes before transferring to a cooling rack.
    

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 122Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 85mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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