Pumpkin Cheesecake Thumbprints
Ingredients:
For the Cookie Dough:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
For the Pumpkin Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup canned pumpkin puree
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon vanilla extract
1 egg yolk
For the Topping (optional):
2 tablespoons chopped pecans or walnuts
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually mix in the dry ingredients until just combined.
Shape and Bake the Cookies:
ADVERTISEMENT
