Description
Delicious pumpkin cheesecake thumbprint cookies with a creamy filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup pumpkin puree
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter, granulated sugar, and brown sugar.
- Add in the vanilla extract and mix well.
- In another bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients.
- Stir in the pumpkin puree until well combined.
- Form dough into balls and place them on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Fill each indentation with the cream cheese mixture.
- Bake for 15-18 minutes, until edges are lightly golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Adjust spices according to taste.
- Use fresh pumpkin puree for better flavor.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cheesecake thumbprint cookies