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Cream Cheese Streusel Thumbkins

Carmell C.

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.
1 hr Prep Time
10 min Cook Time
  • Prep Time: 1 hr
  • Cook Time: 10 min
  • Servings: 3 dozen cookies

Servings: 3 dozen cookies

Ingredients

  • 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

Instructions

Step 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.

Step 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.

Step 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.)

Step 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.

Step 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.