Description
Pumpkin Cheesecake Thumbprints are the perfect embodiment of fall flavors, combining a buttery cookie base with a creamy pumpkin cheesecake filling. These delightful treats are not only visually stunning but also incredibly easy to make, making them a must-have for any autumn gathering. With hints of cinnamon and the rich taste of pumpkin, each bite is a warm embrace that will leave your guests asking for more. Whether you’re hosting a Thanksgiving feast or enjoying a cozy night in, these thumbprints are sure to steal the show.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (100% pure)
- 4 oz cream cheese (softened)
- 1/2 tsp ground cinnamon (plus extra for topping)
- 1 egg yolk
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream together unsalted butter and granulated sugar until light. Add egg yolk and mix well.
- Gradually sift in all-purpose flour and cinnamon; stir until just combined.
- Scoop tablespoon-sized portions of dough onto prepared sheets, pressing your thumb into the center of each.
- In another bowl, beat softened cream cheese until smooth; mix in pumpkin puree, powdered sugar, and cinnamon until creamy.
- Spoon or pipe cheesecake filling into each cookie indentation.
- Bake for 15-18 minutes or until edges are lightly golden brown; cool on wire racks before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thumbprint (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg