Pumpkin cheesecake thumbprint cookies
Buttery, crisp shortbread topped with a generous pumpkin cheesecake filling makes these easy cookies a delicious fall treat.
Equipment
- medium mixing bowl
- Hand or stand mixer
- Baking sheet
- Parchment paper or aluminum foil
Ingredients
For shortbread base
- 1/2 cup (113g) unsalted butter, room temperature
- 1/4 cup (50g) granulated sugar
- 1 cup + 3 tbsp (150g) all-purpose flour
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For cheesecake filling
- 4 oz cream cheese, softened
- 1 cup (200g) pumpkin puree
- 1/4 cup (50g) granulated sugar
- 1 tbsp all-purpose flour
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Toppings (optional)
- Walnut halves
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Make the shortbread. In a mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream together the butter and sugar until light and fluffy. Mix in the vanilla and salt. Add the flour and mix on low-medium speed until a dough forms. Scrape down the side of the bowl as needed.
- Make 1 tbsp-size balls of dough and place them on the baking sheet, at least 2 inches apart. Using your tbsp measuring spoon, gently press down to create an indent in the center of the cookie. This is where the pumpkin cheesecake filling will go.
- Place the cookies in the middle rack and bake for 7 minutes. If the indent disappears during baking, gently press it back down while the cookies are still warm and soft.
- While the cookies are baking, prepare your cheesecake filling. In a mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat together the cream cheese and pumpkin puree until smooth. Add the sugar and mix until incorporated. Add the flour, salt, and vanilla extract and mix on low-medium speed until incorporated.
- Spoon the pumpkin cheesecake mixture into the indents, filling then generously. I fill higher than the brim of the indent for extra cheesecake goodness. Gently smooth the filling with your finger as needed.
- Bake for 15 - 20 minutes until the filling is set. If you want to add any nut toppings, gently press the nut into the top of filling while still warm.
- Let cool for a 5 - 10 minutes before serving.
Notes
- It's important to use butter and cream cheese that is at room temperature to ensure even incorporation with the rest of your ingredients.
- This recipe uses a half block of cream cheese and half a standard can of pumpkin puree. Feel free to double the recipe to use a full one of each.