Pumpkin Cheesecake Thumbprint Cookies are soft and chewy and stuffed with a delicious cheesecake center then sprinkled with cinnamon sugar!

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These thumbprint cookies are easy to make and the taste is incredible! The entire house smells amazing while they bake – I love enjoying them in the morning with my coffee! 

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These are much better than the classic thumbprint cookies, these are made with a delicious pumpkin cookie dough, and then indented and filled with an incredible cheesecake center!   These are an all-time favorite cookie recipe, but designed for Fall or Thanksgiving cookie trays! 

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TIP FOR MAKING YOUR THUMBPRINT COOKIES PERFECT:

• Why do my cookies always spread out and not look amazing when I bake them? – Make sure you are actually measuring out your ingredients properly and accurately to always ensure that they stay perfect all throughout the baking process!

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If you are on the hunt for the classic holiday favorite Raspberry Thumbprint cookies I have that recipe right here! Its one of my most popular recipes that goes crazy during the holiday baking season and when Christmas rolls around! 

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Big, soft-baked, bakery-style pumpkin cheesecake thumbprint cookies make a wonderful gift for your friends and family! I love making dozens and giving them out to everyone I love! Lots of happy people! 

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The Type of PUMPKIN you use really does matter. You’ll want to use pure canned pumpkin and not pumpkin pie filling. Pumpkin pie filling has a lot of different ingredients and is watered down so it won’t work very well in these cookies. I use Libby’s  brand pumpkin because it is the least watery canned that I was able to find.

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They stay for over a week in the fridge, stored in an air tight container, just leave them out for about 15 minutes before serving them or eat them cold- either way, they are fantastic! 

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Pumpkin Cheesecake Thumbprint Cookies

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Ingredients

  

• ▢ 1 3/4 cups granulated sugar divided
• ▢ 2 1/2 cups all purpose flour
• ▢ 3/4 tsp. baking powder
• ▢ 1/2 tsp. salt
• ▢ 1 tsp. cinnamon
• ▢ 1 3/4 cups unsalted butter softened
• ▢ 2 tsp. vanilla extract
• ▢ 1 egg
• ▢ 1/2 cup pumpkin puree

Cheesecake Filling:

• ▢ 1 8oz. package cream cheese, softened
• ▢ 1/2 cup granulated sugar
• ▢ 2 tsp. vanilla extract

Topping:

• ▢ 1/4 cup granulated sugar
• ▢ 1 tsp. cinnamon

Instructions

• Preheat oven to 350F and line a baking sheet with parchment paper.
• Beat butter and 1 1/2 cup of the sugar together in a large mixing bowl.
• Add in egg, vanilla, and pumpkin and mix until combined.
• Stir in flour, baking powder, salt, and cinnamon and mix until combined.
• Place in the fridge for at least 30 minutes.
• In a separate bowl, beat cream cheese until fluffy then stir in sugar and vanilla and mix until smooth.
• Roll chilled dough into 1in. balls and roll in 1/4 cup of sugar.
• Move to prepared pan and bake until lightly golden; about 15 minutes.
• Remove from oven and press middle of cookie with the back of a 1/2 Tbsp. measuring spoon. Once cool, add cheesecake filling to the center.
• Stir together sugar and cinnamon & Sprinkle over cookies and serve.
• ENJOY!

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