Pumpkin Cheesecake Thumbprint Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar until light and creamy.
- Stir in the pumpkin puree, cinnamon, and vanilla extract until fully combined.
- Add the flour and mix until a soft dough forms.
- Scoop the dough into 12 small balls and place them on the prepared baking sheet. Use your thumb or the back of a teaspoon to press a small well into the center of each ball.
- In a separate bowl, mix the cream cheese and powdered sugar until smooth.
- Spoon a small amount of the cream cheese mixture into each well.
- Bake for 12 to 14 minutes until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
Notes
Press the centers gently while the dough is still soft so the wells hold the filling without cracking the edges. If the cream cheese filling looks a little loose right after baking, it will firm up as the cookies cool. Store leftovers in an airtight container in the refrigerator to keep the filling fresh.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper