Pumpkin Cream Cheese Thumbprint Cookies
Pumpkin thumbprint cookies filled with cream cheese and topped with a double chocolate drizzle!
It’s time!! The first pumpkin recipe of the season is up on the docket today. These are a delicious little cookie that honestly remind me a bit of the Starbucks pumpkin cheesecake muffin with the cream cheese filling. You get a nice base of pumpkin cookie with cream cheese filling and chocolate drizzle. They are also smaller cookies so they are great for a little treat and also great if you are entertaining during the fall season at any point. The recipe makes 42 cookies!
What You Need:
For the Cookie Base:
3 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup unsalted butter, room temperature
1/2 cup shortening
1 cup granulated sugar
1/2 cup light brown sugar
1 large egg
2 tsp. vanilla
3/4 cup pumpkin puree
For the Cream Cheese Filling:
4 oz. cream cheese, room temperature
3 Tbsp. unsalted butter, room temperature
1 cup powdered sugar
1 tsp. vanilla
Pinch of salt
For the Garnish:
1/3 cup milk or semisweet chocolate chips
1/3 cup white chocolate chips
1 tsp. shortening, divided
Directions:
For the Cookies: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
In a stand mixer bowl, beat together butter and shortening with a paddle attachment until combined.
Add granulated sugar and brown sugar until combined and creamy.
Add egg and vanilla and beat until just combined.
Add pumpkin puree and mix until just combined.
Slowly add and mix in the flour mixture until just combined, pausing to scrape the sides of the bowl as you mix.
Cover the bowl with plastic wrap and refrigerate for several hours or overnight.
Scoop 2 Tbsp. of dough and form into a ball. Place on a parchment paper or silicone baking mat lined baking sheet about 2 inches apart.
Bake dough balls in a preheated 350 degree oven for 12 minutes.
Remove from oven and using a 1/2 Tablespoon measuring spoon, press down in the center of each ball of dough, creating an indentation.
Cool on baking sheet for 5 minutes then move cookies to a wire rack and cool completely.
For the Cream Cheese Filling: In a medium bowl, beat together cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt and then mix until well combined.
When cookies are cooled, fill cookies with cream cheese filling.
For Garnish: Place chocolate chips in a small bowl and white chocolate chips in a separate small bowl. Add 1/2 tsp. of shortening to each bowl.
Microwave for 30 seconds at a time, stirring, until completely smooth and melted.
Use a fork and drizzle over the cookies. Allow chocolate to set and enjoy!
Store leftover cookies in the refrigerator.
Recipe from The Recipe Critic