Pumpkin Cheesecake Thumbprints: Easy Indulgence for Fall Baking
Delicious Pumpkin Cheesecake Thumbprints, a perfect treat for fall baking.
Equipment
- oven
- mixing bowls
- whisk
- baking sheets
- parchment paper
- teaspoon
- wire rack
Ingredients
For the cookies
- 2.5 cups all-purpose flour
- 1 tsp. pumpkin pie spice plus more for sprinkling
- 1 tsp. baking soda
- 0.5 tsp. kosher salt
- 0.25 tsp. baking powder
- 1 cup butter (2 sticks) softened
- ⅔ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 cup pumpkin puree
For the filling
- 4 Tbsp. butter softened
- 4 oz. cream cheese room temperature
- 2 cups powdered sugar
- 1 tsp. pure vanilla extract
Instructions
Directions
- Preheat oven to 350°. Line two baking sheets with parchment and grease with cooking spray.
- In a medium bowl, whisk flour, pumpkin pie spice, baking soda, salt, and baking powder until combined.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin.
- Add dry ingredients to the wet and fold to combine. Drop by rounded tablespoonfuls 2” apart onto prepared baking sheets.
- Bake for 8 minutes, then remove from oven and use a greased teaspoon to make indentations in the center of cookies. Continue baking until edges are golden, about 7 more minutes.
- If indentations have puffed, press down while cookies are warm. Let cool two minutes then transfer to wire racks to cool completely.
- In a medium bowl, beat butter with cream cheese, powdered sugar, and vanilla for the filling.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 4mg
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