Pumpkin Cheesecake Thumbprint Cookies

Pumpkin Cheesecake Thumbprint Cookies are moist, soft, and full of delicious pumpkin flavor! You're going to love these crowd favorite cookies!
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PRINTABLE RECIPE: https://thestayathomechef.com/pumpkin-cheesecake-cookies/



Ingredients

Pumpkin Cookies:

1 cups granulated sugar
cup unsalted butter, softened
1 large egg
cup pumpkin puree
2 teaspoons vanilla extract
2 cups all-purpose flour
teaspoon baking powder
teaspoon salt
1 teaspoon ground cinnamon
teaspoon nutmeg
teaspoon cloves
teaspoon ground ginger

Cheesecake Filling:

8 ounces softened cream cheese
cup granulated sugar
1 teaspoon vanilla extract

Rolling Sugar:

cup granulated sugar
1 teaspoon ground cinnamon


Instructions

1 Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2 In large bowl, use a hand mixer to beat together butter and sugar until fluffy, about 1-2 minutes. Add in egg, pumpkin and vanilla then mix to combine.

3 In a separate bowl, mix together flour, baking powder, salt, ground cinnamon, nutmeg, cloves, and ground ginger. Mix with a spoon until well combined.

4 Combine the dry mixture into the wet mixture a little at a time until all is mixed in and blend for another 30 seconds to ensure all is incorporated.

5 Wrap dough in plastic wrap and refrigerate for 30 minutes.

6 Meanwhile, make your cheesecake filling by beating your cream cheese with a hand mixer until light and fluffy. Add in your sugar and vanilla, and beat until smooth.

7 In a small bowl, stir together sugar and cinnamon for rolling.

8 Remove the chilled dough from the refrigerator. Form the dough into 1-inch balls. Roll balls in sugar mixture and place on prepared baking sheet.

9 Bake in the 350 degree oven for about 15 minutes, until slightly golden. Remove from oven. While still warm, use the back of a 1/2 or 1 tablespoon measuring spoon to create a bowl shape to hold the cheesecake filling.

Let cookies cool on pan for about 5 minutes before transferring to a cooling rack to cool completely. Once cooled, spoon cheesecake filling into the center to fill. Sprinkle with any remaining cinnamon sugar mixture or pumpkin spice as desired.


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