Description

Indulge in the delightful fusion of creamy pumpkin and sweet cream cheese with these Pumpkin Cheesecake Thumbprint Cookies. Soft, buttery cookies infused with warm spices are topped with a luscious swirl of cheesecake filling, creating an irresistible treat that captures the essence of autumn. Perfect for cozy gatherings or holiday celebrations, each bite offers a comforting embrace of flavor that will have everyone coming back for more.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup pumpkin puree (100% pure)
4 oz cream cheese, softened
1 egg yolk
1 tsp ground cinnamon
1/4 cup powdered sugar (for topping)
1 tsp vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the pumpkin puree and mix well.
Sift in the flour, cinnamon, and salt. Stir gently until just combined to avoid overmixing.
Form cookie balls about one inch in diameter and place them on the prepared baking sheet, spaced apart.
Create indentations in each cookie ball using your thumb or the back of a spoon.
In another bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Spoon this mixture into each thumbprint.
Bake for 15-18 minutes or until lightly golden around the edges. Let cool on a wire rack before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (28g)
Calories: 113
Sugar: 9g
Sodium: 61mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 1g
Cholesterol: 18mg

Keywords: - For a twist, substitute pumpkin puree with sweet potato or butternut squash puree. - Add a sprinkle of nutmeg or additional spices to enhance flavor. - Store cookies in an airtight container at room temperature for up to five days.