Description
Delicious pumpkin cheesecake thumbprint cookies with a creamy filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, mixing until combined.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture and mix well.
- Stir in the pumpkin puree until combined.
- Drop tablespoon-sized balls of dough onto a baking sheet.
- Use your thumb to make an indentation in the center of each cookie.
- In a separate bowl, beat cream cheese and powdered sugar until smooth.
- Fill each cookie indentation with the cream cheese mixture.
- Bake for 15-18 minutes until edges are lightly golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Cookies can be frozen for later use.
- Feel free to adjust spices to taste.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cheesecake thumbprint cookies