Pumpkin Cheesecake Thumbprint Cookies

Instructions

In a large mixing bowl, use a hand mixer to beat together 1 1/2 cups granulated sugar and the softened butter until light and fluffy, about 1-2 minutes. Add 1 large egg, 1/2 cup pumpkin puree, and 2 teaspoons vanilla extract, mixing until well combined.

In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.

Gradually add the dry mixture to the wet mixture, stirring until fully incorporated. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

While the dough chills, prepare the cheesecake filling. In a medium bowl, beat 8 ounces softened cream cheese until smooth and fluffy, about 2 to 3 minutes. Add 1/2 cup granulated sugar and 1 teaspoon vanilla extract, and continue mixing until well combined. Set aside.

In a small bowl, stir together 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice for coating the cookie dough. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Remove the chilled dough from the refrigerator and roll it into 1-inch balls. Coat each ball in the sugar and pumpkin pie spice mixture, and place them on the prepared baking sheets, about 2 inches apart.

Bake the cookies for 12 minutes, or until the edges are lightly golden. Remove from the oven and, while still warm, use the back of a ½ or 1 tablespoon measuring spoon to press an indentation into the center of each cookie.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, spoon the cheesecake filling into the center of each cookie. Sprinkle with any remaining sugar and pumpkin pie spice mixture if desired.

Dessert