Introduction:
Welcome back , I’m excited to share a fall favorite that’s sure to become a hit at your home – Pumpkin Cheesecake Thumbprint Cookies. These cookies are everything you want in a seasonal treat: soft, moist, and filled with a rich cheesecake center. The warm spices and pumpkin flavor bring a delightful twist to traditional thumbprint cookies, making them perfect for holiday gatherings or cozy nights in. So, let's dive right in and bake these scrumptious cookies that will leave everyone asking for more!
Ingredients:
Cookies:
3/4 cup softened butter
1 1/2 cups granulated sugar
1 large egg
1/2 cup pumpkin puree
2 teaspoons vanilla extract
2 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon ground ginger
Cheesecake Filling:
8 ounces softened cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pumpkin Spice Sugar Coating:
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
Instructions:
Prep:
Preheat your oven to 350°F (175°C).
Grease or line 2 baking sheets with parchment paper.
Make the Cookie Dough:
In a large bowl, beat together 3/4 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy.
Add 1 large egg and 1/2 cup pumpkin puree, mixing until combined.
Mix in 2 teaspoons vanilla extract.
In a separate bowl, whisk together 2 and 1/2 cups flour, 3/4 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/8 teaspoon ground ginger.
Gradually add the dry ingredients to the wet ingredients, about 1/2 cup at a time, mixing until well combined. Scrape the sides as needed.
Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
Prepare the Cheesecake Filling:
Beat 8 ounces softened cream cheese until fluffy (1-2 minutes).
Add 1/2 cup granulated sugar and 1 teaspoon vanilla extract, mixing until smooth. Cover and chill in the refrigerator.
Pumpkin Spice Sugar Coating:
In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice.
Form the Cookies:
Unwrap the chilled dough and form into 1-inch balls.
Roll each ball in the pumpkin spice sugar mixture and place on the baking sheets, spacing them at least 1 inch apart.
Bake for 12 minutes.
Create Thumbprints:
Remove cookies from the oven and let them cool slightly.
Using a tablespoon, gently press into the center of each cookie to create a deep indentation.
Conclusion:
Thank you for joining me today ! I hope you enjoy making and devouring these Pumpkin Cheesecake Thumbprint Cookies as much as I do. They’re a crowd-pleaser with their irresistible combination of soft pumpkin cookie and creamy cheesecake filling.Happy baking, and see you next time!
Created by : The Stay At Home Chef
Introduction:
Welcome back , I’m excited to share a fall favorite that’s sure to become a hit at your home – Pumpkin Cheesecake Thumbprint Cookies. These cookies are everything you want in a seasonal treat: soft, moist, and filled with a rich cheesecake center. The warm spices and pumpkin flavor bring a delightful twist to traditional thumbprint cookies, making them perfect for holiday gatherings or cozy nights in. So, let's dive right in and bake these scrumptious cookies that will leave everyone asking for more!
Ingredients:
Cookies:
3/4 cup softened butter
1 1/2 cups granulated sugar
1 large egg
1/2 cup pumpkin puree
2 teaspoons vanilla extract
2 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon ground ginger
Cheesecake Filling:
8 ounces softened cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pumpkin Spice Sugar Coating:
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
Instructions:
Prep:
Preheat your oven to 350°F (175°C).
Grease or line 2 baking sheets with parchment paper.
Make the Cookie Dough:
In a large bowl, beat together 3/4 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy.
Add 1 large egg and 1/2 cup pumpkin puree, mixing until combined.
Mix in 2 teaspoons vanilla extract.
In a separate bowl, whisk together 2 and 1/2 cups flour, 3/4 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/8 teaspoon ground ginger.
Gradually add the dry ingredients to the wet ingredients, about 1/2 cup at a time, mixing until well combined. Scrape the sides as needed.
Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
Prepare the Cheesecake Filling:
Beat 8 ounces softened cream cheese until fluffy (1-2 minutes).
Add 1/2 cup granulated sugar and 1 teaspoon vanilla extract, mixing until smooth. Cover and chill in the refrigerator.
Pumpkin Spice Sugar Coating:
In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice.
Form the Cookies:
Unwrap the chilled dough and form into 1-inch balls.
Roll each ball in the pumpkin spice sugar mixture and place on the baking sheets, spacing them at least 1 inch apart.
Bake for 12 minutes.
Create Thumbprints:
Remove cookies from the oven and let them cool slightly.
Using a tablespoon, gently press into the center of each cookie to create a deep indentation.
Conclusion:
Thank you for joining me today ! I hope you enjoy making and devouring these Pumpkin Cheesecake Thumbprint Cookies as much as I do. They’re a crowd-pleaser with their irresistible combination of soft pumpkin cookie and creamy cheesecake filling.Happy baking, and see you next time!
Created by : The Stay At Home Chef
0 servings
