Food

Pumpkin Cheesecake Thumbprint Cookies

Pumpkin Cheesecake Thumbprint Cookies are moist, soft, and full of delicious pumpkin flavor! You’re going to love these crowd favorite cookies!
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PRINTABLE RECIPE: 🖨️ https://thestayathomechef.com/pumpkin-cheesecake-cookies/ 🖨️

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✅Ingredients

Pumpkin Cookies:

• 1 ½ cups granulated sugar
• ¾ cup unsalted butter, softened
• 1 large egg
• ½ cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• ⅛ teaspoon ground ginger

Cheesecake Filling:

• 8 ounces softened cream cheese
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Rolling Sugar:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

✅Instructions

1️⃣ Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2️⃣ In large bowl, use a hand mixer to beat together butter and sugar until fluffy, about 1-2 minutes. Add in egg, pumpkin and vanilla then mix to combine.

3️⃣ In a separate bowl, mix together flour, baking powder, salt, ground cinnamon, nutmeg, cloves, and ground ginger. Mix with a spoon until well combined.

4️⃣ Combine the dry mixture into the wet mixture a little at a time until all is mixed in and blend for another 30 seconds to ensure all is incorporated.

5️⃣ Wrap dough in plastic wrap and refrigerate for 30 minutes.

6️⃣ Meanwhile, make your cheesecake filling by beating your cream cheese with a hand mixer until light and fluffy. Add in your sugar and vanilla, and beat until smooth.

7️⃣ In a small bowl, stir together sugar and cinnamon for rolling.

8️⃣ Remove the chilled dough from the refrigerator. Form the dough into 1-inch balls. Roll balls in sugar mixture and place on prepared baking sheet.

9️⃣ Bake in the 350 degree oven for about 15 minutes, until slightly golden. Remove from oven. While still warm, use the back of a 1/2 or 1 tablespoon measuring spoon to create a bowl shape to hold the cheesecake filling.

🔟 Let cookies cool on pan for about 5 minutes before transferring to a cooling rack to cool completely. Once cooled, spoon cheesecake filling into the center to fill. Sprinkle with any remaining cinnamon sugar mixture or pumpkin spice as desired.
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