Scoop tablespoon-sized portions of cookie dough and roll them into balls. Place them on the prepared baking sheet.
Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.
Prepare the Pumpkin Cheesecake Filling:
In a medium bowl, beat together the cream cheese, pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, vanilla extract, and egg yolk until smooth and creamy.
Fill the Cookies:
Spoon a small amount of the pumpkin cheesecake filling into each indentation in the cookie dough.
Add Topping (Optional):
Sprinkle the tops with chopped pecans or walnuts, if desired.
Bake:
Bake for 12-15 minutes, or until the cookies are lightly golden around the edges and the filling is set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Pumpkin Cheesecake Thumbprints with a warm cup of cider or coffee, and savor the flavors of autumn! 🍁🎃🍪
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