Pumpkin Cheesecake Thumbprints
Yields: 35
Prep Time: 15 mins
Total Time: 1 hr 40 mins
Ingredients:
For the cookies:
Cooking spray
2 1/2 cups 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 cup (2 sticks) butter, softened
2/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 cup pumpkin puree
For the filling:
4 Tbsp. butter, softened
4 oz. cream cheese, room temperature
2 cups 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 sugar 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 the oven and use a greased teaspoon to make indentations in the center of the cookies. Continue baking until edges are golden, about 7 more minutes.
If indentations have puffed, press down while cookies are warm. Let cool for 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.
Recipe courtesy of Delish.com