Description
Delicious pumpkin cheesecake thumbprint cookies filled with creamy pumpkin cheesecake.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and sugar until smooth.
- Add vanilla extract and mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to butter mixture.
- Stir in pumpkin puree until fully combined.
- Form dough into balls and place them on a baking sheet.
- Make an indentation in the center of each ball.
- In a separate bowl, mix cream cheese, powdered sugar, and pumpkin pie spice.
- Fill each indentation with the cream cheese mixture.
- Bake for 15-18 minutes or until edges are light golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Use fresh pumpkin puree for best flavor.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cheesecake thumbprint cookies