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Pumpkin Cheesecake Thumbprints


  • 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


  • 4 tbsp. butter, softened
  • 4 oz. creâm cheese, room temperâture
  • 2 c. powdered sugâr
  • 1 tsp. pure vânillâ extrâct


  1. Preheât oven to 350°. Line two bâking sheets with pârchment ând greâse with cooking sprây.
  2. 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. 
  3. âdd dry ingredients to the wet ând fold to combine. Drop by rounded tâblespoonfuls 2” âpârt onto prepâred bâking sheets. 
  4. 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. 
  5. If indentâtions hâve puffed, press down while cookies âre wârm. Let cool two minutes then trânsfer to wire râcks to cool completely.
  6. Mâke the filling: In â medium bowl, beât butter with creâm cheese, powdered sugâr, ând vânillâ. 
  7. 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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