Pumpkin Cheesecake Thumbprint Cookies
These pumpkin cheesecake cookies are a twist on the classic thumbprint cookie! These soft, chewy cookies combine the flavours of creamy cheesecake with the warm spices of cinnamon and pumpkin pie. Bet you can’t eat just one!
Fall is my absolute favourite season, and I think it deserves to be savoured and celebrated! Even if it is just taking the time to put your feet up with a good book, a cup of tea, and a yummy pumpkin spice cookie!
These homemade cookies are easy to make with only about 20 minutes prep time. They fill your home with the most amazing cozy aroma. Topped with a the easiest cream cheese filling and full of that pumpkin spice flavour that everyone looks forward to as autumn rolls around!
Ingredients For Pumpkin Cheesecake Cookies
- All purpose flour
- Granulated sugar
- Pumpkin pie spice and cinnamon
- Salt
- Butter
- Pure pumpkin puree
- Eggs
- Vanilla Extract
- Cream cheese
- a wee bit of milk
How to make these thumbprint cookies
See the full recipe ingredients and instructions for these pumpkin cheesecake thumbprint cookies in the printable recipe card below.
Whisk dry ingredients together in a small bowl. Cream butter and sugar in the bowl of electric mixer until light and fluffy. Add eggs, mixing between each addition. Add pumpkin and vanilla and beat until smooth. Add flour mixture to pumpkin mixture and stir to combine
Making the cheesecake filling and preparing the cookies for baking
Add all cheesecake filling ingredients to a medium bowl and beat using a hand mixer until smooth and fluffy.
Drop heaping tablespoons of cookie dough on parchment lined baking sheets, pressing down each cookie slightly with damp fingers to prevent sticking. Drop about a 1/2 teaspoon of filling into centre of each cookie and bake for 11-13 minutes.
Is softened butter the same as room temperature butter?
This recipe calls for softened butter, not room temperature butter. And, yes there is indeed a difference. Room temperature butter refers to the butters temperature. It should leave a dent when gently poked with your fingertip, but still feel firm. If you were to stick a quick read thermometer into it, it should read about 65 degrees fahrrenheit.
Softened butter is not related to its’ temperature, but rather its’ texture. Softened butter will be soft and “squishy” in texture!
To speed up the process of softening butter, cut the butter into smaller pieces and lay them out on a plate.
Tips & Tricks
- Use room temperature eggs
- Invest in a cookie scoop (or two) as they make it easy to create uniform sized cookies every time
- Use an inverted glass to “scoot” your cookies into a uniformly rounded shape while they are still hot from the oven. Place the glass over each cookie and gently scoot the glass around in a circular motion
What to make with leftover pumpkin puree
Here are a few of my pumpkin recipes perfect for using up any pumpkin puree leftover from this recipe! I can never find the small cans, and end up with at least a half large can leftover.
Pumpkin Cream Pavlova – an easy, gluten free dessert perfect for Thanksgiving
Pumpkin Scones – another autumn favourite, delicious with a cup of tea or coffee and a welcome addition to an autumn brunch
Pumpkin Cheesecake in a Jar. – an easy no-bake pumpkin cheesecake featuring layers of graham crumbs, creamy pumpkin spice cheesecake and whipped cream
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These Pumpkin Cheesecake cookies are a definite must-try for anyone who loves the flavours of fall. With creamy cheesecake filling on top of the soft pumpkin cookie, they are the perfect treat to enjoy with a cup of coffee or tea on a cool autumn day.
Pumpkin Cheesecake Thumbprint Cookies
Treat yourself to a taste of autumn with these delicious Pumpkin Cheesecake cookies that will have you coming back for more. A twist on the classic thumbprint cookie, these chewy pumpkin pie cookies are baked with a dollop of cheesecake right in the centre.
Ingredients
- Pumpkin Spice Cookies
- 2 cups all purpose flour, spooned in and levelled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs at room temperature
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla
- Cheesecake Filling
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla
- 1 teaspoon all purpose flour
- 2 heaping tablespoons granulated sugar
- 1 teaspoon milk or cream
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment.
- In a medium bowl combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt, and whisk to combine, set aside.
- In the bowl of electric mixer cream together butter and sugar on medium speed for 2 minutes, until the mixture is light and fluffy.
- Add eggs, one at a time and beat well between each addition.
- Add pumpkin puree and vanilla, and beat on medium until mixture is smooth, about a minute. Scraping down the sides and bottom of bowl if necessary.
- Add flour mixture to the pumpkin mixture and mix on low until combined.
- Use a cookie scoop to drop by tablespoon fulls onto prepared cookie sheets, leaving space between. Using a damp finger flatten cookie slightly.
- Prepare cheesecake filling by combing all ingredients in a medium bowl and beating until well combined, smooth and creamy.
- Place about a 1/2 teaspoon dollop of cheesecake mixture onto the centre of each cookie, pressing down slightly.
- Bake for 11-13 minutes, until cookie springs back to the touch.
- Cool on wire rack.
Notes
Store these cookies in an airtight container for up to 2 days or wrap well and freeze for up to a month. Be sure they are completely cool before storing or freezing.
