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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!

Course Desserts
Cuisine American
Keyword Cookies, holidays
Prep Time 15 minutes
Cook Time 30 minutes
Servings 32 Cookies
Author Rob

Ingredients

FOR THE COOKIES:

  • 3 sticks butter, softened
  • 1 cup sugar
  • 3 1/2 cups flour
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract

FOR THE FILLING:

  • 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

FOR THE TOPPING:

  • 6 oz. white chocolate
  • 2 tablespoons of cream (a few drops more if needed)

Instructions

  1. 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.  



  2. 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.

  3. 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.



  4.   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.  

  5. 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!

Recipe Notes

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?!