Description
Indulge in the cozy flavors of fall with these Pumpkin Cheesecake Thumbprints. Buttery cookies cradle a velvety pumpkin cheesecake filling, creating a dessert that’s perfect for any holiday gathering. Easy to make and even easier to love, these treats are sure to become a seasonal favorite, inviting everyone to ask for more.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 4 oz cream cheese, softened
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, cinnamon, and nutmeg.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add egg yolk and vanilla extract; mix until combined.
- Gradually add dry ingredients until well incorporated.
- Scoop tablespoon-sized portions onto prepared baking sheets, pressing your thumb into each to create a well.
- In another bowl, mix pumpkin puree, cream cheese, sugar, cinnamon, and nutmeg until smooth.
- Spoon the pumpkin mixture into each cookie well.
- Bake for 15-18 minutes or until edges are golden; cool on a wire rack before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg