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Creamy Pumpkin Cheesecake Thumbprint Cookies

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Soft, spiced thumbprint cookies filled with a creamy pumpkin cheesecake center—these easy autumn treats combine the best of pumpkin pie and cheesecake in a bite-sized cookie perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 oz (115g) cream cheese, softened
  • 1/3 cup (75g) pure pumpkin puree
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (14g) light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp vanilla extract
  • Crushed graham crackers or gingersnaps (optional, for garnish)
  • Powdered sugar (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes).
  3. Beat in the egg and vanilla extract until fully combined. Scrape down the sides as needed.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just combined. If dough seems dry, add 1-2 tsp milk.
  6. Use a cookie scoop or tablespoon to form balls of dough (about 1 tbsp each). Place on the prepared baking sheet, spacing about 2 inches apart.
  7. Press your thumb or the back of a rounded spoon gently into the center of each dough ball to make a deep well.
  8. In a medium bowl, beat cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla extract. Mix until creamy and lump-free.
  9. Spoon about 1 tsp of the pumpkin cheesecake filling into each thumbprint.
  10. Bake for 12-14 minutes, until cookies are set and edges are lightly golden.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Once cooled, sprinkle with crushed graham crackers or a dusting of powdered sugar if desired.

Notes

Chill the dough if your kitchen is warm to prevent spreading. If the filling is runny, chill it for 10 minutes before filling cookies. For gluten-free or dairy-free adaptations, use cup-for-cup gluten-free flour and dairy-free cream cheese/butter. Filling may puff up during baking but will settle as it cools. Cookies keep well for several days and freeze beautifully.

Nutrition

Keywords: pumpkin cookies, thumbprint cookies, cheesecake cookies, autumn dessert, fall baking, pumpkin cheesecake, easy cookies, holiday cookies

Find it online: https://blixfood.com/creamy-pumpkin-cheesecake-thumbprint-cookies-easy-autumn-treats-to-bake/