These Cream Cheese Streusel Thumbkins include all the flavors of the season. A soft, pumpkin spice drop cookie is coated in a nutty pecan streusel and filled with a buttery cream cheese filling. A dash of cinnamon sprinkled on top adds the perfect amount of spice to this 3rd place pick in our 2018 Holiday Cookie Recipe Contest.

Cream Cheese Streusel Thumbkins

Cream Cheese Streusel Thumbkins

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 3 dozen cookies


  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup canned pumpkin
  • 1 egg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Streusel:
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 2 1/2 tablespoons brown sugar
  • 1/8 teaspoon salt
  • 3 tablespoons cold butter, diced
  • Frosting:
  • 8 ounces cream cheese, softened
  • 10 tablespoons butter, at room temperature
  • 1 1/2 cups confectioner’s sugar
  • 2 teaspoons vanilla extract


  1. Cream together granulated sugar, brown sugar and butter in bowl of a stand mixer. Add pumpkin, egg, salt and vanilla; mix well. Combine flour, baking soda, baking powder, cinnamon and nutmeg in a medium bowl. Slowly add to butter mixture; mix just until combined. Cover and refrigerate at least 30 minutes.
  2. Meanwhile, combine flour, pecans, brown sugar and salt in a medium bowl. Use a pastry blender to thoroughly cut in butter until mixture resembles crumbs.
  3. Preheat oven to 375?F. Roll 1 tablespoon of dough at a time into a ball; drop into the streusel mixture and roll to coat. Place balls 2 inches apart on parchment-lined baking sheets. (If extra streusel remains, slightly flatten the balls and sprinkle a pinch over the top.)
  4. Bake cookies 9-10 minutes or until set; remove from oven and immediately make a small indention in the center of each cookie using a teaspoon measuring spoon. Leave cookies on baking sheets to cool completely.
  5. Meanwhile, prepare the filling. Beat cream cheese, butter, powdered sugar and vanilla in a large bowl until smooth and creamy. Transfer filling to a piping bag fitted with a large star tip and fill the center of each cookie. Garnish cookies with a light sprinkle of cinnamon. Refrigerate cookies until ready to serve.


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