Pumpkin Cream Cheese Cake Thumbprint Cookies

A super simple, cake like cookie, with a smooth cream cheese filling! Tastes like a pumpkin bar but in half the time! Fall is in the air!

Total: 35 min

Prep: 20 min

Cook: 15 min

Yield: about 18 cookies


1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon

1/2 cup packed light brown sugar

1/2 cup pumpkin puree

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

Pumpking Pie Spice, dust the top (optional)

Cream Cheese Filling

4 ounces cream cheese, at room temperature

2 tablespoons unsalted butter, at room temperature

1/2 cup confectioners’ sugar

1/2 teaspoon fresh lemon juice


Preheat to 375 degrees F. Line 2 baking sheets with parchment paper.

Whisk the flour, baking powder, baking soda, cinnamon, allspice and 1/4 teaspoon salt in a medium bowl.

Whisk the brown sugar, pumpkin puree, vegetable oil, egg and 1/2 teaspoon vanilla in a large bowl; add the flour mixture and gently stir with a wooden spoon until just incorporated.

Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Bake 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon or wooden press (I have one from Pampered Chef I use). They will stick to whatever you use to push down the middle so I dipped my wooden press in confectioners’ sugar and pressed them down a little. This helps!

Return to the oven, bake until set, 4 to 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Make the filling: Beat the cream cheese and butter in a bowl with a mixer on medium-high speed until smooth. Add the confectioners’ sugar, lemon juice, the remaining 1/2 teaspoon vanilla and a pinch of salt; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations. Dust with pumpkin pie spice if you so choose!

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