Pumpkin Cheesecake Thumbprint Cookies
Have you been searching high and low for a cookie recipe that is moist, delicious and tastes like pumpkin spice? Well, friends, this is the recipe that you’ve been waiting for! These Pumpkin Cheesecake Thumbprint Cookies literally melt in your mouth!
To say I’m a bit picky when it comes to cookies is an understatement. I love cookies that have that perfect combination of crunch, flavor, and taste…and these Pumpkin Cookies nail it. Not only do they bake with ease, but after just one bite, I find that I can’t stop eating them.
With the time being now for everything pumpkin spice, you’re going to want to make these cookies over and over again.
They are so easy to put together too!
Can I use a store bought frosting for the filling of these cookies?
You can, but it’s just not going to taste the same. However, if you are needing to save a bit of time and buy your filling instead, I would choose a cream cheese type frosting from the store. That way, it still has that cream cheese taste and you can always add in some cinnamon and sugar or pumpkin spice to it as well.
Is it possible to use real pumpkin versus canned pumpkin in this cookie recipe?
Absolutely, and if you want to do that, go for it! I just know that it saves me a ton of time by using canned pumpkin instead of cooking up a real pumpkin. But, if you do decide to use real pumpkin, let me know how it tastes! I bet that the pumpkin flavor will be even stronger and better!
So, what are you waiting for? There’s no reason that you already aren’t in the kitchen, whipping up a batch of these homemade cookies. And the great news? They don’t take long to bake up at all! Have fun sitting outside and enjoying a fall day with these delicious pumpkin spice cookies!
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Have you been searching high and low for a cookie recipe that is moist, delicious and tastes like pumpkin spice? Well, friends, this is the recipe that you've been waiting for! These Pumpkin Cheesecake Thumbprint Cookies literally melt in your mouth!
- 3 sticks butter, softened
- 1 cup sugar
- 3 1/2 cups flour
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 4 oz. cream cheese - softened
- 1 15 oz. can of Pumpkin (Not pumpkin pie filling)
- 1 cup heavy cream
- 1 cup sugar
- 1 tsp. sugar
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
pumpkin pie spice
- 6 oz. white chocolate
- 2 tablespoons of cream (a few drops more if needed)
In the mixing bowl of a stand mixer, cream the butter and sugar until it's smooth, and fluffy. Add the vanilla, and blend. Add the salt to the flour and mix well. Add the flour/salt mixture to the butter/sugar mixture, and mix between additions.
When all the flour has been added, stop the mixer and scrape the sides of the mixing bowl, and blend again making sure all the flour is mixed into the cookie dough. Wrap the dough in parchment paper, and place in the refrigerator for 30 minutes.
Rinse out the mixing bowl, and dry with paper towels. Place the softened cream cheese in the mixer and mix with the whisk attachment until smooth and creamy. Add the pumpkin and blend until smooth. Add the sugar, cinnamon and pumpkin pie spice, and mix until well blended. Add the cream, and blend until smooth and creamy. Remove the mixing bowl, and place in the refrigerator.
Remove the cookie dough from the refrigerator, and line 2 cookie sheets with parchment paper. Roll the cookie dough into 2 inch balls, and place the balls on the parchment paper lined cookie sheet. Roll the cookies into balls, until you've filled the cookie sheet, about 16 cookies per sheet. With your Thumb, or Knuckle (which ever is easiest for you) make an indentation in the middle of the balls, and continue until all cookie have a 'Thumbprint' in the center.
Fill the center of the cookies with the pumpkin pie filling, and bake at 350 degrees for 30 minutes or so until the cookies are golden brown, and the filling is completely baked/set. Remove the cookies to a wire rack to cool. Repeat these steps until you've rolled all the cookie dough into balls, and filled with the pie filling.
When cookies have completely cooled, place the White chocolate and cream in a microwave safe bowl, and melt the White chocolate in the microwave with the cream, on 10 second intervals, until the chocolate starts to melt, and then stir with a spoon until the chocolate and cream are well combined, and the chocolate is thin and shiny when stirred.
Drizzle the chocolate over the cookies in a back and forth motion with a spoon, until all the cookies have been topped with the chocolate. Serve, and Enjoy!
I used White Chocolate Almond Bark, which is a melting chocolate found on the baking isle. You can use any brand of white chocolate, but the Almond Bark melts well, and is easy to use. Also: It has nothing to do with Almonds, and does not contain almonds, but that's the name on the package. It comes in a long block, and is in breakable squares. I don't know why they call it almond bark?!