Pumpkin Cheesecake Thumbprints

INGREDIENTS

FOR THE COOKIES

• Cooking spray
• 2 1/2 c. all-purpose flour
• 1 tsp. pumpkin pie spice, plus more for sprinkling
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/4 tsp. baking powder
• 1 c. (2 sticks) butter, softened
• 2/3 c. packed brown sugar
• 1/3 c. granulated sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 c. pumpkin puree

FOR THE FILLING

• 4 tbsp. butter, softened
• 4 oz. cream cheese, room temperature
• 2 c. powdered sugar
• 1 tsp. pure vanilla extract

DIRECTIONS

1. Preheat oven to 350°. Line two baking sheets with parchment and grease with cooking spray.
2. Make the cookies: In a medium bowl, whisk flour, pumpkin pie spice, baking soda, salt, and baking powder until combined. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin.
3. Add dry ingredients to the wet and fold to combine. Drop by rounded tablespoonfuls 2” apart onto prepared baking sheets.
4. Bake for 8 minutes, then remove from oven and use a greased teaspoon to make indentations in the center of cookies. Continue baking until edges are golden, about 7 more minutes.
5. If indentations have puffed, press down while cookies are warm. Let cool two minutes then transfer to wire racks to cool completely.
6. Make the filling: In a medium bowl, beat butter with cream cheese, powdered sugar, and vanilla.
7. Transfer to a pastry bag and pipe into cooled cookies. Sprinkle with more pumpkin spice mix.

This Recipe adapted from >>>> Click Here

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