Ello, folks! I hope that you all are having a beautiful week? So fall is coming (ok. so I might be pushing it a bit) but I am so excited about this recipe! These pumpkin cheesecake thumbprint cookies are OUTTA this world good!

Thumbprint cookies have to be about my favorite cookies there are to make because you can fill them with all sorts of fillings or just eat them just as they are. They are perfect for parties this fall season and the upcoming holiday season. These amazing pumpkin cheesecake thumbprint cookies taste just like mini pumpkin pies and you will fall in love.

There is nothing better than an amazing cookie to make your guest pleased but these babies are so good I am not too sure you will want to share with your guest.

Table of Contents

What You Need To Make Pumpkin Cheesecake Thumbprint Cookies

For The Cookies:

3 sticks of butter soft
1 cup of sugar
3 1/2 cups of flour
1/4 teaspoon of salt
1 teaspoon of vanilla

For The Filling:

4 ounces of cream cheese – softened
1 can of Pumpkin (Not pumpkin pie filling)
1 cup of heavy cream
1 cup of sugar
1 teaspoon of cinnamon
1 teaspoon of pumpkin pie spice

Topping is totally optional, but if you would like to create your Pumpkin Cheesecake Thumbprint Cookies just like my pictures you will need to also have, 6 ounces of White Chocolate and 2 Tablespoons of cream (a few drops more if needed).

These cookies are totally amazing, and even my husband who is not a huge pumpkin fan (shame on him) really has enjoyed these.

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

Below you will find a full printout of the recipe and be sure to use the pin button below to save to Pinterest, but honestly they are super simple to make in just a few couple of steps.

If you are looking for another fun cookie recipe, check out these Chocolate Covered Pretzel Cookies.

PUMPKIN SPICE CHEESECAKE THUMBPRINT COOKIES

Ingredients

HERE’S WHAT YOU NEED:
3 sticks of butter – softened
1 cup of sugar
3 1/2 cups of flour
1/4 teaspoon of salt
1 teaspoon of vanilla
FOR THE FILLING:
4 ounces of cream cheese – softened
1 can of Pumpkin (Not pumpkin pie filling)
1 cup of heavy cream
1 cup of sugar
1 teaspoon of cinnamon
1 teaspoon of pumpkin pie spice
TOPPING:
6 ounces of White Chocolate
2 Tablespoons of cream (a few drops more if needed)

Instructions

HERE’S WHAT YOU DO:

In the mixing bowl of a stand mixer, cream the butter and sugar until it’s smooth, and fluffy. Add the vanilla, and blend. Add the salt to the flour and mix well. Add the flour/salt mixture to the butter/sugar mixture, and mix between additions. When all the flour has been added, stop the mixer and scrape the sides of the mixing bowl, and blend again making sure all the flour is mixed into the cookie dough. Wrap the dough in parchment paper, and place in the refrigerator for 30 minutes.

Rinse out the mixing bowl, and dry with paper towels. Place the softened cream cheese in the mixer and mix with the whisk attachment until smooth and creamy. Add the pumpkin and blend until smooth. Add the sugar, cinnamon and pumpkin pie spice, and mix until well blended. Add the cream, and blend until smooth and creamy. Remove the mixing bowl, and place in the refrigerator.

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Remove the cookie dough from the refrigerator, and line 2 cookie sheets with parchment paper. Roll the cookie dough into 2 inch balls, and place the balls on the parchment paper lined cookie sheet.

Roll the cookies into balls, until you’ve filled the cookie sheet, about 16 cookies per sheet. With your Thumb, or Knuckle (which ever is easiest for you) make an indentation in the middle of the balls, and continue until all cookie have a ‘Thumbprint’ in the center. Fill the center of the cookies with the pumpkin pie filling, and bake at 350 degrees for 30 to 35 minutes, until the cookies are golden brown, and the filling is completely baked/set. Remove the cookies to a wire rack to cool. Repeat these steps until you’ve rolled all the cookie dough into balls, and filled with the pie filling.

When cookies have completely cooled, place the White chocolate and cream in a microwave safe bowl, and melt the White chocolate in the microwave with the cream, on 10 second intervals, until the chocolate starts to melt, and then stir with a spoon until the chocolate and cream are well combined, and the chocolate is thin and shiny when stirred. Drizzle the chocolate over the cookies in a back and forth motion with a spoon, until all the cookies have been topped with the chocolate. Serve, and Enjoy!