I just love October, don’t you? The crisp, cool air caresses your face as you admire fall leaves in breathtaking hues of burnt orange, red and yellow. You walk, absentmindedly kicking fallen leaves, allowing your mind to drift toward thoughts of costumes and candy corn. October encompasses all of the beauty that is fall in one little package, culminating in my favorite holiday—Halloween!
I like to hop on the October pumpkin bandwagon early, baking my way through almost every pumpkin recipe I can find. You can say I’m a pumpkin fiend. I’m cool with that.
Today, I am delighted to bring you a recipe that embraces both fall and the delicious pumpkin. These Pumpkin Pie Thumbprint Cookies are my new fall obsession. I’ve baked them several times, and they always disappear the very same day!
These delectable cookies pair a lightly spiced, pecan-studded cream cheese dough with a silky pumpkin cream cheese filling. I’d be remiss if I didn’t mention how amazing they are on their own—soft and chewy, with a satisfying bit of crunch from the pecans. To provide the full autumnal experience, however, I pushed the envelope further by filling each spiced cookie with a pumpkin pie cheesecake filling that’s so delicious it could eaten by itself. The result is like a mini pumpkin pie.