Pumpkin Cheesecake Thumbprint Cookies Recipe


Pumpkin Cheesecake Thumbprint Cookies Recipe

If you like thumbprint cookies, you will love this delicious update to that old classic recipe. These Pumpkin Cheesecake Thumbprint Cookies combine the spicy taste of pumpkin with the smooth taste of cream cheese for a truly decadent cookie!

Prep Time: 25 minutes, plus 30 minute chill time
Cook time: 10 Minutes

Ingredients:

2 cups Flour
¼ tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt
8 TBSP Butter, room temperature (1 stick)
1 cup Sugar, divided
1 TBSP Corn Syrup
1 large Egg
2 tsp Vanilla Extract
1 cup Pumpkin Puree
2 oz Cream Cheese

Directions:

• Preheat oven to 375°.
• In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
• Using a stand mixer, cream together butter, ½ cup sugar and corn syrup.
• Add egg and vanilla; mix well.
• Slowly add sifted dry ingredients to the butter mixture until well blended.
• Refrigerate dough for at least 30 minutes.
• Using greased hands, scoop thumbprint cookie dough out by tablespoons and form a ball by rolling between your hands.
• Place cookie balls on ungreased cookie sheet, spaced one inch apart, and use your thumb to make an indent in the center of the cookie ball.
• Make the filling: cream ½ cup sugar and cream cheese together. Add pumpkin puree and mix well.
• Spoon filling into a plastic sandwich bag, snip the corner and pipe into the center of each cookie being careful not to overfill. (You can also use a piping bag and large tip.)
• Bake at 375° for 8-10 minutes. Remove cookies from the oven just as the edges start to turn color, they should stay light.
• Allow cookies to cool 4-5 minutes before transferring to a cooling rack.

• Makes 24 Pumpkin Cheesecake Thumbprint Cookies

Pumpkin Cheesecake Thumbprint Cookies Recipe. If you like thumbprint cookies, you will love this delicious update to that old classic recipe. These Pumpkin Cheesecake Thumbprint Cookies combine the spicy taste of pumpkin with the smooth taste of cream cheese for a truly decadent cookie!





If you would like to, you can roll the raw cookie dough (once formed in a ball) in pecan pieces or colored decorative sugar. Then, make the indent and continue on with the recipe. This will dress them up a bit.

Pumpkin Cheesecake Thumbprint Cookies Ingredients:

• 2 cups Flour
• ¼ tsp Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp Salt
• 8 TBSP Butter, room temperature (1 stick)
• 1 cup Sugar, divided
• 1 TBSP Corn Syrup
• 1 large Egg
• 2 tsp Vanilla Extract
• 1 cup Pumpkin Puree
• 2 oz Cream Cheese

Pumpkin Cheesecake Thumbprint Cookies Mise en Place:

Sifter
Measuring Cup
Measuring Spoons
• Spatula
Stand Mixer
• Baking Sheet
• Plastic Sandwich Bag or Piping Bag and Tip

Pumpkin Cheesecake Thumbprint Cookies Recipe. If you like thumbprint cookies, you will love this delicious update to that old classic recipe. These Pumpkin Cheesecake Thumbprint Cookies combine the spicy taste of pumpkin with the smooth taste of cream cheese for a truly decadent cookie!


Pumpkin Cheesecake Thumbprint Cookies Directions:

• Preheat oven to 375°.
• In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
• Using a stand mixer, cream together butter, ½ cup sugar and corn syrup.
• Add egg and vanilla; mix well.
• Slowly add sifted dry ingredients to the butter mixture until well blended.
• Refrigerate dough for at least 30 minutes.
• Using greased hands, scoop thumbprint cookie dough out by tablespoons and form a ball by rolling between your hands.
• Place cookie balls on ungreased cookie sheet, spaced one inch apart, and use your thumb to make an indent in the center of the cookie ball.

Pumpkin Cheesecake Thumbprint Cookies Recipe. If you like thumbprint cookies, you will love this delicious update to that old classic recipe. These Pumpkin Cheesecake Thumbprint Cookies combine the spicy taste of pumpkin with the smooth taste of cream cheese for a truly decadent cookie!


• Make the filling: cream ½ cup sugar and cream cheese together. Add pumpkin puree and mix well.
• Spoon filling into a plastic sandwich bag, snip the corner and pipe into the center of each cookie being careful not to overfill. (You can also use a piping bag and large tip.)
• Bake at 375° for 8-10 minutes. Remove cookies from the oven just as the edges start to turn color, they should stay light.
• Allow cookies to cool 4-5 minutes before transferring to a cooling rack.

Pumpkin Cheesecake Thumbprint Cookies Recipe. If you like thumbprint cookies, you will love this delicious update to that old classic recipe. These Pumpkin Cheesecake Thumbprint Cookies combine the spicy taste of pumpkin with the smooth taste of cream cheese for a truly decadent cookie!


• Makes 24 Pumpkin Cheesecake Thumbprint Cookies

• To print the Pumpkin Cheesecake Thumbprint Cookies recipe click here.


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Comments

  1. What a great take on thumbprint cookies. Just like mini pumpkin pies!

  2. These look so good! Thanks for sharing with the Delicious Dishes Recipe party!

  3. Bruce Vrana says:

    These look delicious

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