Pumpkin Cream Cheese Thumbprint Cookies

Pumpkin Cream Cheese Thumbprint Cookies are a soft and chewy pumpkin cookie filled with tangy cream cheese and drizzled in chocolate! The perfect fall treat! Hi, it’s Jenn, from Eat Cake For Dinner. Have you started your Fall baking yet? This is my first pumpkin recipe of the season and it’s a really really good one! These cookies are fantastic and are sure to be a huge hit. They are a unique and super pretty cookie.

The cookie is a soft and chewy, lightly spiced, cinnamon pumpkin cookie with a tangy cream cheese filling and a sweet chocolate drizzle. The flavor combo and textures are like a party in your mouth. Chewy cookie, creamy filling and then you’ve gotta love that “snap” when you bite into hardened chocolate. The cookie only has a light pumpkin flavor, but with the help of the cinnamon and nutmeg, they still make you think of Fall when you sink your teeth into them. They are great at room temperature, but I love eating them chilled, right out of the fridge.

This recipe calls for chilling the dough before baking. I did try baking this dough when un-chilled and chilled and as far as taste and texture, they turned out the same. BUT, they do look a lot prettier when the dough has been chilled. That way, you can roll the dough into balls and they bake into pretty round cookies. If you decide to bake these without chilling the dough, you will have to spoon the dough onto the cookie sheets and they don’t end up perfectly round once baked. Either way, these are delicious and they taste fresh for days and days.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.