Description
Delightfully soft and spiced pumpkin thumbprint cookies filled with a creamy cheesecake frosting. These easy-to-make treats blend warm autumn flavors with a luscious cream cheese filling, perfect for fall gatherings or festive occasions.
Ingredients
Units
Scale
For the cookies:
- 1 1/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup pumpkin puree
For the filling:
- 2 tablespoons butter, softened
- 4 tablespoons cream cheese (2 oz), at room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350ºF to prepare for baking the cookies.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with brown and white sugars until the mixture is light and fluffy.
- Add Egg and Flavorings: Beat in the egg until smooth, followed by the vanilla extract and pumpkin puree, ensuring each is fully incorporated before adding the next.
- Combine Dry and Wet Ingredients: Gradually stir the dry ingredient mixture into the wet mixture until a consistent dough forms.
- Shape Cookies: Drop the cookie dough by tablespoons onto a parchment-lined baking sheet, spacing them evenly.
- Bake: Bake in the center of the preheated oven for 10 minutes until the cookies are firm but not browned.
- Create Thumbprints: Remove the cookies from the oven and immediately press a thumbprint into the center of each cookie using the back of a spoon. Allow cookies to cool completely before filling.
- Prepare Filling: While the cookies cool, beat together the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fill Cookies: Once cooled, use a piping bag fitted with a star tip (or a plastic bag with the corner cut off) to fill each thumbprint with the cream cheese icing.
- Add Toppings: Optionally, sprinkle any desired toppings on the frosting before it sets.
Notes
- If you don’t have a piping bag, fill a small plastic bag with icing, twist the top to remove air, cut one corner, and gently squeeze to pipe. Moving in a quick circular motion creates a swirl effect on each cookie.
- Ensure the cookies are fully cooled before filling to prevent the icing from melting.
- These cookies can be stored in an airtight container for up to 3 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 92
- Sugar: 11g
- Sodium: 81mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0.05g
- Carbohydrates: 17g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 13mg
