Pumpkin Cream Cheese Thumbprint Cookies with Chocolate Drizzle
Soft, spiced pumpkin cookies filled with rich cream cheese frosting and decorated with chocolate drizzle. These thumbprint cookies combine warm fall spices with tangy cream cheese for a perfect autumn treat. The tender pumpkin base provides moisture while cinnamon and nutmeg add seasonal warmth. Each cookie features a signature thumbprint filled with smooth cream cheese filling and finished with contrasting chocolate drizzles. Ideal for holiday gatherings, bake sales, or cozy afternoons with coffee. The chilled dough ensures cookies hold their shape while baking, creating the perfect well for the creamy filling.
Ingredients
- 3 ½ c all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
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- 1 ½ tsp baking powder
- ½ tsp salt
- 1 ¼ tsp cinnamon
- ¼ tsp ground nutmeg
- ½ c unsalted butter, room temperature
- 8 Tbl unsalted butter, room temperature
- ½ c shortening, butter-flavored
- 1 c sugar
- ½ c light brown sugar, packed
- 1 large egg
- 2 tsp vanilla
- ¾ c pumpkin puree
- 4 oz cream cheese, room temperature
- 3 Tbl unsalted butter, room temperature
- 1 c powdered sugar
- 1 tsp vanilla
- salt
- ⅓ c milk or semi-sweet chocolate chips
- ⅓ c white chocolate chips
- 1 tsp shortening, divided
Instructions
- 1
Combine flour, baking powder, salt, cinnamon and nutmeg in medium bowl and set aside
- 2
Mix butter and shortening in stand mixer with paddle attachment until combined
- 3
Add sugar and brown sugar and beat until combined and creamy
- 4
Beat in egg and vanilla
- 5
Mix in pumpkin puree
- 6
Gradually add dry ingredients and mix until just combined, scraping bowl
- 7
Cover bowl with plastic wrap and refrigerate several hours or overnight until firm
- 8
Preheat oven to 350 degrees
- 9
Scoop 2 tablespoons dough per cookie and roll into balls
- 10
Place on lightly greased baking sheet spacing 2 inches apart
- 11
Bake for 12 minutes until puffed and lightly golden on bottom
- 12
Remove from oven and press 1/2 tablespoon measuring spoon into center of each cookie
- 13
Cool on cookie sheet for 5 minutes then transfer to wire rack
- 14
Cool completely before filling
- 15
Mix cream cheese and butter until creamy
- 16
Add powdered sugar, vanilla and salt and mix until combined
- 17
Fill cookie indentations with cream cheese filling
- 18
Place chocolate chips in separate bowls and add 1/2 teaspoon shortening to each
- 19
Microwave until melted, stirring every 30 seconds
- 20
Drizzle melted chocolate over cookies with fork
- 21
Allow chocolate to set before serving
Tips
Chill dough thoroughly to prevent spreading and ensure clean thumbprint indentations hold their shape during baking.
Use room temperature cream cheese and butter for smooth, lump-free filling that pipes or spreads easily.
Press thumbprints while cookies are still warm from the oven for best results, then let cool completely before filling.
Good to Know
refrigerate leftover cookies
dough can be chilled overnight before baking
at room temperature
Common Mistakes
chill dough thoroughly to avoid spreading during baking
press thumbprints while cookies are warm to avoid cracking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
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FAQ
Can I make these cookies ahead of time?
Yes, you can make the dough up to 2 days ahead and refrigerate, or bake cookies and store unfilled for up to 3 days before adding filling and chocolate.
What if I don't have shortening?
You can substitute additional butter for the shortening, though cookies may spread slightly more during baking.
How long do these cookies keep?
Store filled cookies in refrigerator for up to 5 days. Unfilled cookies keep at room temperature for up to 1 week.