Pumpkin Cheesecake Thumbprint Cookies
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5.0
9 reviews
Excellent
Pumpkin Cheesecake Thumbprint Cookies
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Catch all the fall vibes with these easy-to-make pumpkin cheesecake thumbprint cookies, rolled in pumpkin spice sugar, and filled with luscious cream cheese.
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Ingredients
Pumpkin Cookies
- 1 1/2 cups granulated sugar
- 3/4 cups unsalted butter softened
- 1 large egg
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
Cheesecake Filling
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Rolling Sugar
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- In a large mixing bowl, use a hand mixer to beat together 1 1/2 cups granulated sugar and the softened butter until light and fluffy, about 1-2 minutes. Add 1 large egg, 1/2 cup pumpkin puree, and 2 teaspoons vanilla extract, mixing until well combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
- Gradually add the dry mixture to the wet mixture, stirring until fully incorporated. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- While the dough chills, prepare the cheesecake filling. In a medium bowl, beat 8 ounces softened cream cheese until smooth and fluffy, about 2 to 3 minutes. Add 1/2 cup granulated sugar and 1 teaspoon vanilla extract, and continue mixing until well combined. Set aside.
- In a small bowl, stir together 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice for coating the cookie dough. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator and roll it into 1-inch balls. Coat each ball in the sugar and pumpkin pie spice mixture, and place them on the prepared baking sheets, about 2 inches apart.
- Bake the cookies for 12 minutes, or until the edges are lightly golden. Remove from the oven and, while still warm, use the back of a ½ or 1 tablespoon measuring spoon to press an indentation into the center of each cookie.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, spoon the cheesecake filling into the center of each cookie. Sprinkle with any remaining sugar and pumpkin pie spice mixture if desired.
Nutrition Information
Show Details
Serving
1cookie
Calories
211kcal
(11%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
83mg
(3%)
Potassium
57mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
1110IU
(22%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 211kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 83mg | 3% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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