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Pumpkin Cheesecake Thumbprints

Delicious Pumpkin Cheesecake Thumbprints for Fall Bliss

Delicious Pumpkin Cheesecake Thumbprints are a delightful blend of cookies and cheesecake, perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Gluten-free flour can be used for a gluten-free option.
  • 1 tbsp Pumpkin Pie Spice Substitute with a mix of cinnamon and nutmeg if needed.
  • 1 tsp Baking Soda Essential for cookies to rise; no substitution is recommended.
  • 1/2 tsp Kosher Salt Table salt can work, but use slightly less.
  • 1 tsp Baking Powder If unavailable, adjust with more baking soda.
  • 1/2 cup Butter Substitute with coconut oil for a dairy-free version.
  • 1/2 cup Brown Sugar Coconut sugar can be an alternative.
  • 1/2 cup Granulated Sugar Organic cane sugar works as a substitute.
  • 1 large Egg For a vegan version, try a flax egg.
  • 1 tsp Pure Vanilla Extract Use vanilla bean paste for a richer taste.
  • 1 cup Pumpkin Puree Use canned or homemade puree.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Consider using Neufchâtel cheese for a lighter alternative.
  • 1 cup Powdered Sugar Substitute with a powdered sugar alternative for a lower sugar version.

Equipment

  • mixing bowls
  • electric mixer
  • baking sheet
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions for Pumpkin Cheesecake Thumbprints
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder.
  3. Use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract, then gently fold in the pumpkin puree until well blended.
  5. Gradually add the dry ingredients to the wet mixture and stir until combined.
  6. Using a cookie scoop, portion the dough into balls on the prepared baking sheet and press an indent into each ball.
  7. Bake for 12 to 15 minutes or until edges are lightly browned and tops set.
  8. Cool the cookies completely on the baking sheet.
  9. Beat the cream cheese with powdered sugar until smooth and creamy.
  10. Fill the indents in the cookies with the cream cheese filling, letting it spill slightly over the edges.
  11. Lightly sprinkle additional pumpkin pie spice over the filled thumbprints before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure butter is softened, avoid overmixing the dough, and let cookies cool completely before adding filling.

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