These cookies are the perfect fall treat! Soft and chewy pumpkin spice cookies serve as the base. The cookie dough is packed with real pumpkin and pumpkin spice, ensuring that every bite has an autumnal twist. Before baking, each cookie is rolled in a pumpkin spice sugar mixture to add an extra layer. After baking they are indented in the middle, like a thumbprint imprinted on it. The center is then filled with a simple cream cheese filling. It's all the flavor of a cookie fall!
Catch more fall vibes by making us Super moist pumpkin bread or us Overnight Pumpkin French Toast Casserole.
Why our recipe?
- Thumbprint cookies with a pumpkin spice twist for all the fall vibes.
- A soft and chewy pumpkin cookie topped with a delicious cream cheese filling.
- The cookie dough contains pumpkin and pumpkin spice, then the pumpkin spice is rolled into a sugar mixture before the cookie is baked.
These Melty Pumpkin Cookies are a little slice of heaven and surprisingly easy to make. The dough comes together quickly, and the thumbprint technique adds a fun, hands-on step that's perfect for getting the family involved. Whether you're baking for a fall get-together, holiday party, or you just want something seasonal, these Pumpkin Cheesecake Thumbprint Cookies are sure to be a hit.
Material notes
- Unsalted butter: Make sure your butter is softened at room temperature for easy mixing. If you only add salt, reduce the salt in the recipe to 1/4 teaspoon.
- Pumpkin puree: Use pure Pumpkin pureeNo pumpkin pie filling. Pumpkin pie fillings contain added sugars and spices, which will change the recipe.
- All-purpose flour: Stick with regular all-purpose flour here for the right texture.
- Baking powder: This helps the cookies rise slightly, giving them a nice soft texture.
- Pumpkin Pie Spice: You can use a store-bought mixture or make your own with cinnamon, nutmeg, ginger and cloves.
- cream cheese: Make sure your cream cheese is completely softened before mixing to get a smooth, creamy filling. Forms a cold mass.
Chill the dough
Chilling your dough is an important step to ensure perfect cookies, and you don't want to skip it! The chill will cool the butter which will help prevent the cookies from spreading too quickly in the oven. If they spread too fast there will be nothing to indent.
Perfect indent
The name “thumbprint cookies” comes from the classic method of using your thumb to press an indentation into the center of the dough. While this works just fine, here are a few other tools and techniques you can use to create a consistent and even shape every time:
Round teaspoon: This is our preferred method! Use the back of a rounded teaspoon (1/2 or 1 tablespoon size works well) to gently press into the warm cookies, making a perfectly round indent.
Knuckle: If you want to keep it traditional but want something firmer than your thumb, try using your knuckles to make the indent. This gives you more control and reduces the risk of cracking.
Wine cork: For a larger, more uniform indent, a clean wine cork works nicely. Press it into the center of the cookies while they're still warm for a nice, round cavity.
Storage instructions
Keep in fridge: Since the cookies have a cream cheese filling, they need to be refrigerated. Store them in an airtight container in the fridge for up to 5 days.
to freeze: For longer storage, freeze cookies. Place cooled cookies on a baking sheet and freeze until firm, about 1 hour. Then, transfer them to a resealable freezer bag or airtight container. Freeze for up to 3 months. When ready to serve, thaw cookies at room temperature.
More Pumpkin Treats…
Watch the video below Where Caytlin walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTubeour Facebook pageOr here on our website with their respective recipes.
