Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the all-purpose flour, salt, vanilla extract, ground cinnamon, ground nutmeg, and pumpkin puree. Mix until well combined, forming a smooth dough.
- Scoop tablespoon-sized portions of the dough, roll into balls, and place them on the prepared baking sheet, spacing them about two inches apart. Make an indentation in the center of each ball using your thumb.
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and pumpkin spice, mixing until well combined.
- Fill each thumbprint with the pumpkin cheesecake mixture.
- Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden. Allow cookies to cool completely on the baking sheet.
Notes
Store leftover thumbprints in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg