Easy Cheesecake Filled Pumpkin Thumbprint Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
21 cookies
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Calories
92 kcal
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Course
Baked Goods
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Cuisine
American
Easy Cheesecake Filled Pumpkin Thumbprint Cookies
Description
The Easy Cheesecake Filled Pumpkin Thumbprint Cookies start with a dough mixing common fall spices and pumpkin puree for warmth and moisture. Flour, baking soda, and salt provide structure and leavening to keep the cookies soft but stable. After baking at 350ºF for about 10 minutes until just firm, a thumbprint indentation is made while the cookies are still warm. Once cooled, the filling of cream cheese, butter, powdered sugar, and vanilla is piped into the indentations, providing a rich and sweet contrast to the spiced pumpkin flavor.
The cookies have a gentle spice and a moist crumb with a buttery sweetness that pairs well with coffee or tea. The thumbprint shape and creamy center create a distinctive look and bite. This recipe is suited to fall and winter occasions, combining familiar autumn flavors in cookie form.
If a piping bag is unavailable for the filling, a small plastic bag with a cut corner can be used to pipe the cream cheese mixture. The icing can be swirled decoratively or spread simply on the cookies.
Ingredients
For the cookies:
- 1 ¼ c all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ butter softened
- ¼ c. brown sugar packed
- ¼ c white sugar
- 1 egg large
- ½ teaspoon vanilla extract
- ½ c pumpkin puree
For the filling:
- 2 tablespoon butter softened
- 4 tablespoon cream cheese 2 oz at room temperature
- 1 c powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350º
- Combine dry ingredients in a small mixing bowl, and set aside.
- In a large mixing bowl, beat butter and sugars together until fluffy.
- Beat in egg, and then vanilla and pumpkin purée, beating until fully incorporated between each addition.
- Stir in flour mixture until fully mixed.
- Drop cookie dough by the tablespoon onto a parchment-lined baking sheet.
- Bake in center of oven for 10 minutes until just done. Firm but not brown.
- Remove from oven and immediately press a “thumbprint” into the center of each cooker using the back of a spoon (such as a ½ teaspoon measuring spoon or the end of a wooden spoon). Let cool completely before icing.
- While the cookies cool, combine cream cheese icing ingredients and beat together until smooth.
- Once cookies are completely cooled, fill each with icing using a piping bag with a star tip. *See notes below Sprinkle any add-on toppings on while the icing is still moist.
Notes
- If a piping bag is not available, use a small plastic bag with a corner cut off to pipe the cream cheese filling.
- Pipe the filling in a circular motion to create a decorative swirl on each cookie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21cookies
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 13mg | 4% |
| Sodium | 81mg | 3% |
| Potassium | 28mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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