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Pumpkin Cheesecake Thumbprint Cookies

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!