Cheesecake-Filled Pumpkin Thumbprint Cookies Recipe
If you love the combination of pumpkin and cheesecake, then you’re in for a treat! These Cheesecake-Filled Pumpkin Thumbprint Cookies are a delightful and tasty option for fall gatherings, holiday celebrations, or just for an afternoon snack. They are soft, chewy, and have a creamy cheesecake filling that takes these cookies to the next level.
Why Make This Recipe
Making these cookie treats is a great way to enjoy seasonal flavors. The pumpkin adds a warm and comforting taste, while the cheesecake filling provides a creamy contrast. These cookies are simple to prepare and are perfect for sharing or impressing your friends and family. Plus, they look adorable with their thumbprint design!
How to Make Cheesecake-Filled Pumpkin Thumbprint Cookies
Ingredients:
- 1 ¼ cups all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ¼ cup packed brown sugar
- ¼ cup white sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup pumpkin puree
- 2 tablespoons butter, softened
- 4 tablespoons (2 oz) cream cheese, at room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Directions:
- Preheat your oven to 350ºF (177ºC) to ensure it reaches the proper baking temperature while you prepare the dough.
- In a small mixing bowl, combine the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, and salt. Set this mixture aside for later.
- In a large mixing bowl, beat the softened butter along with the brown sugar and white sugar until the mixture turns light and fluffy, creating a smooth base for your cookies.
- Beat in the egg, followed by the vanilla extract and pumpkin puree. Mix thoroughly after each addition until fully incorporated.
- Slowly stir in the flour spice mixture into the wet ingredients until the cookie dough is fully combined and uniform.
- Drop the cookie dough by tablespoons onto a parchment-lined baking sheet, spacing them adequately to allow for slight spreading during baking.
- Place the baking sheet in the oven’s center rack and bake for 10 minutes, or until the cookies are firm yet not browned, indicating they are just done.
- Immediately after removing the cookies from the oven, press a thumbprint into the center of each cookie using the back of a spoon or a similar utensil to create a well for the filling. Allow the cookies to cool completely on the baking sheet.
- While the cookies cool, combine the softened butter, cream cheese, powdered sugar, and vanilla extract in a bowl. Beat them together until the mixture is smooth and creamy.
- Once fully cooled, use a piping bag fitted with a star tip (or a small plastic bag with the corner cut off) to fill each thumbprint with the cream cheese icing, applying gently to create a swirl effect if desired.
- Optionally, sprinkle any desired add-on toppings over the icing before it sets to enhance flavor and presentation.
How to Serve Cheesecake-Filled Pumpkin Thumbprint Cookies
Serve these delightful cookies on a pretty platter for any occasion. They pair perfectly with fall beverages like apple cider or pumpkin spice lattes. Let your guests enjoy the cookies fresh or slightly chilled for extra creaminess.
How to Store Cheesecake-Filled Pumpkin Thumbprint Cookies
To keep the cookies fresh, store them in an airtight container in the refrigerator. They can last up to a week. If you want to keep them longer, you can freeze the cookies without the filling and then add the icing just before serving.
Tips to Make Cheesecake-Filled Pumpkin Thumbprint Cookies
- Make sure your butter and cream cheese are at room temperature to help create a smooth filling.
- If you don’t have a piping bag, you can use a zip-top bag with a small corner cut off for filling the thumbprints.
- Feel free to experiment with flavors by adding chocolate chips or nuts to the cookie dough.
Variation
For a different flavor, you can substitute the pumpkin puree with mashed sweet potato or butternut squash for a similar texture and taste.
FAQs
1. Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works perfectly and saves time.
2. Can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour mix in place of regular flour.
3. How can I make the cookies more festive?
You can add some cinnamon sugar on top before baking or decorate with colored sprinkles after icing for a festive touch.
Now you have a delightful recipe for Cheesecake-Filled Pumpkin Thumbprint Cookies that is easy to follow and sure to impress! Enjoy baking!
