Pumpkin Cheesecake Thumbprint Cookies are moist, soft, and full of delicious pumpkin flavor! You’re going to love these crowd favorite cookies!
The best thing about Fall is all of the baking. Once we notice canned pumpkin puree front and center in our grocery stores, there isn’t any delaying it. We want to enjoy the fall flavors for as long as we possibly can! Pumpkin, apple, pecan, yum! We don’t discriminate, we love them all! We also love how this recipe uses so many pantry staples. We like to keep these things on hand so that we don’t have to run to the grocery store for our favorite recipes. Which means that in just 1 hour, you can be munching on these amazing cookies. We know you’ll love them!
Why should I chill the dough for pumpkin cheesecake thumbprint cookies?
Chilling your dough is a crucial step to ensuring the perfect cookie, and you do not want to skip it! Chilling will cool down the butter, preventing the cookies from spreading out too fast in the oven.
Salted vs. Unsalted Butter:
You can use either salted or unsalted butter in this recipe. If you use salted butter you will want to omit the 1/2 teaspoon salt.
Not all egg substitutes are created equal, and some can affect the taste of the cookie. We recommend a plant-based egg substitute if you do not want to bake with eggs.
Due to the cream cheese, you will need to store your cookies in an airtight container in the fridge.
If you like this recipe, you may be interested in these other fantastic pumpkin recipes:
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.