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
- Preheat oven to 350°. Line two baking sheets with parchment and grease with cooking spray.
- 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.
- Add dry ingredients to the wet and fold to combine. Drop by rounded tablespoonfuls 2” apart onto prepared baking sheets.
- 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.
- If indentations have puffed, press down while cookies are warm. Let cool two minutes then transfer to wire racks to cool completely.
- Make the filling: In a medium bowl, beat butter with cream cheese, powdered sugar, and vanilla.
- Transfer to a pastry bag and pipe into cooled cookies. Sprinkle with more pumpkin spice mix.
- This Recipe adapted from >>>> Click Here