Name: Pumpkin Cheesecake Thumbprints
Prep time: 15 min
Total time: 1 h 40 min
Yield: 35
Ingredients: Cooking spray; 2 1/2 c. all-purpose flour; 1 tsp. pumpkin pie spice, plus more for sprinkling; 1 tsp. baking soda; 1/2 tsp. kosher salt; 1/4 tsp. baking powder; 1 c. (2 sticks) butter, softened; 2/3 c. packed brown sugar; 1/3 c. granulated sugar; 1 large egg; 1 tsp. pure vanilla extract; 1 c. pumpkin puree; 4 tbsp. butter, softened; 4 oz. cream cheese, room temperature; 2 c. powdered sugar; 1 tsp. pure vanilla extract

Step 1Preheat oven to 350°. Line two baking sheets with parchment and grease with cooking spray.

Step 2Make the cookies: In a medium bowl, whisk flour, pumpkin pie spice, baking soda, salt, and baking powder until combined. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin.

Step 3Add dry ingredients to the wet and fold to combine. Drop by rounded tablespoonfuls 2” apart onto prepared baking sheets.

Step 4Bake for 8 minutes, then remove from oven and use a greased teaspoon to make indentations in the center of cookies. Continue baking until edges are golden, about 7 more minutes.

Step 5If indentations have puffed, press down while cookies are warm. Let cool two minutes then transfer to wire racks to cool completely.

Step 6Make the filling: In a medium bowl, beat butter with cream cheese, powdered sugar, and vanilla.

Step 7Transfer to a pastry bag and pipe into cooled cookies. Sprinkle with more pumpkin spice mix.