Pumpkin Spice Cheesecake Thumbprint Cookies
Indulge in soft, buttery cookies infused with creamy cheesecake and a delightful swirl of spiced pumpkin puree, perfect for autumn gatherings.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Ensure the butter is at room temperature for easy mixing.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
For the Cheesecake Filling
- 8 oz cream cheese, softened Ensure the cream cheese is at room temperature for easy mixing.
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree Measure carefully to avoid a runny filling.
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg yolk and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Shaping and Baking Cookies
- Roll the dough into 1-inch balls and place them about 2 inches apart on a parchment-lined baking sheet.
- Use your thumb (or the back of a teaspoon) to make an indentation in the center of each ball.
- Bake for 10-12 minutes or until the edges are lightly golden.
Making the Cheesecake Filling
- While the cookies cool, beat together the softened cream cheese, granulated sugar, egg, pumpkin puree, vanilla extract, cinnamon, and nutmeg until smooth and creamy.
- Spoon or pipe a small amount of the cheesecake filling into each thumbprint indentation.
Final Bake
- Return the cookies to the oven and bake for an additional 10-12 minutes, or until the cheesecake is set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For perfect cookies, chill the dough for 30 minutes before baking and ensure that all ingredients are at room temperature.