Pumpkin Cheesecake Thumbprints
Ingredients
- 2 ½ cups all-purpose four
- 1 tsp. pumpkin pie spice, plus more for sprinkling
- 1 tsp. baking soda
- ½ tsp. kosher salt
- ¼ tsp. baking powder
- 1 cup unsalted 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
- Frosting
- 4 tblsp. butter softened
- 4 oz. cream cheese, room temperature
- 2 cups powdered sugar
- 1 tsp. pure vanilla extract
Preparation
- Preheat oven to 350°. Line 2 baking sheets with parchment and spray with cooking spray.
- In a medium bowl whisk together flour, pumpkin pie spice, baking soda, salt and baking powder. In a large bowl cream butter and sugars until light and fluffy. Beat in egg and vanilla, beat in pumpkin puree.
- Add dry ingredients to the butter mixture and fold to combine. Drop by rounded tablespoons 2” apart onto prepared baking sheets.
- Bake for 8 minutes, remove from oven, use a greased teaspoon to make indentations in center of cookies.
- Place back in oven and bake for another 7 minutes until edges are golden. If indentations have risen, press down while cookies are warm. Let cool for 2 minutes before transferring to wire rack.
- Make the frosting: in a medium bowl beat butter with cream cheese, powdered sugar and vanilla until fluffy.
- Transfer to pastry bag and pipe into cooled cookie, sprinkle with more pumpkin pie spice.
Category
Cookies/Desserts/Sweets