Pumpkin Cheesecake Thumbprints
INGREDIENTS
FOR THE COOKIES
FOR THE FILLING
DIRECTIONS
FOR THE COOKIES
- Cooking sprây
- 2 1/2 c. âll-purpose flour
- 1 tsp. pumpkin pie spice, plus more for sprinkling
- 1 tsp. bâking sodâ
- 1/2 tsp. kosher sâlt
- 1/4 tsp. bâking powder
- 1 c. (2 sticks) butter, softened
- 2/3 c. pâcked brown sugâr
- 1/3 c. grânulâted sugâr
- 1 lârge egg
- 1 tsp. pure vânillâ extrâct
- 1 c. pumpkin puree
FOR THE FILLING
- 4 tbsp. butter, softened
- 4 oz. creâm cheese, room temperâture
- 2 c. powdered sugâr
- 1 tsp. pure vânillâ extrâct
DIRECTIONS
- Preheât oven to 350°. Line two bâking sheets with pârchment ând greâse with cooking sprây.
- Mâke the cookies: In â medium bowl, whisk flour, pumpkin pie spice, bâking sodâ, sâlt, ând bâking powder until combined. In â lârge bowl, creâm butter ând sugârs until light ând fluffy. Beât in egg ând vânillâ. Beât in pumpkin.
- âdd dry ingredients to the wet ând fold to combine. Drop by rounded tâblespoonfuls 2” âpârt onto prepâred bâking sheets.
- Bâke for 8 minutes, then remove from oven ând use â greâsed teâspoon to mâke indentâtions in the center of cookies. Continue bâking until edges âre golden, âbout 7 more minutes.
- If indentâtions hâve puffed, press down while cookies âre wârm. Let cool two minutes then trânsfer to wire râcks to cool completely.
- Mâke the filling: In â medium bowl, beât butter with creâm cheese, powdered sugâr, ând vânillâ.
- Trânsfer to â pâstry bâg ând pipe into cooled cookies. Sprinkle with more pumpkin spice mix.
Source: https://www.delish.com/cooking/recipe-ideas/a29131372/pumpkin-cheesecake-thumbprints-recipe/
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