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! 

The cook is a spongy and chewy, softly spiced, laurel squash cake with a tangy cream cheeseflower fill and a sweetness drink rainfall.  The savor combo and textures are equivalent a recipient in your voice.  Chewy cooky, creamy fill and then you've gotta enjoy that "snap" when you harm into hard potable.

The cooky only has a device pumpkin tang, but with the service of the cinnamon and nutmeg, they relieve gain you expect of Pitch when you drop your set into them. They are zealous at assemblage temperature, but I fuck consumption them chilled, modify out of the refrigerator.

This instruction calls for shivery the dough before baking.  I did try baking this dough when un-chilled and chilled and as far as discrimination and texture, they inverted out the aforesaid.  BUT, they do examine a lot prettier when the dough has been chilled.  That way, you can revolution the dough into balls and they heat into pretty bulbous cookies.  If you adjudicate to heat these without shuddery the dough, you present change to woodenware the dough onto the cookie sheets and they don't end up dead global once hardened.

INGREDIENTS:

• 3½ c. all-purpose flour
• ½ tsp. salt
• 1½ tsp. baking powder
• ¼ tsp. ground nutmeg
• 1¼ tsp. cinnamon
• 1 c. sugar
• ½ c. (8 Tbl.) unsalted butter, room temperature
• ½ c. shortening (I use butter-flavored)
• ½ c. light brown sugar, packed
• 2 tsp. vanilla
• 1 large egg
• ¾ c. pumpkin puree
• Cream Cheese Filling
• 1 c. powdered sugar
• 4 oz. cream cheese, room temperature
• 3 Tbl. unsalted butter, room temperature
• 1 tsp. vanilla
• pinch of salt
• For Garnish
• ⅓ c. milk or semi-sweet chocolate chips
• 1 tsp. shortening, divided
• ⅓ c. white chocolate chips

INSTRUCTIONS:

1. In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and shortening and mix until combined. Add the sugar and brown sugar and beat until combined and creamy. Beat in the egg and vanilla. Mix in the pumpkin puree. Gradually add the dry ingredients and mix until just combined, scraping down the bowl as you go. Cover bowl tightly with plastic wrap and refrigerate for several hours or overnight. Dough should be firm enough to roll into balls.
2. After dough has been chilled, preheat oven to 350 degrees. Scoop about 2 Tablespoons of dough per cookie and roll into balls. Place on a lightly greased baking sheet, spacing two inches apart. Bake for about 12 minutes. Cookie will be puffed and lightly golden on the bottom. Remove from oven and using a ½ Tablespoon measuring spoon, press down in the center of the cookie, making an indentation. Cool on cookie sheet for 5 minutes, then remove to a wire rack and cool completely. When cookies are cool, fill indentation with cream cheese filling and drizzle with melted chocolate. Allow chocolate to set. Serve. Store leftover cookies in the refrigerator. Makes about 42 cookies.
3. Cream Cheese Filling: In a medium bowl, combine cream cheese and butter and mix until creamy. Add the powdered sugar, vanilla and salt and mix until well combined.
4. For Garnish: Place chocolate chips in a small bowl and the white chocolate chips in a separate small bowl. Add ½ teaspoon of shortening to each bowl. Microwave until chocolate is melted, stirring every 30 seconds until completely smooth. Using a fork, drizzle over cookies.

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