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Pumpkin Pie Thumbprint Cookies

Pumpkin Pie Thumbprint Cookies Give You the Best of Both Holiday Desserts


You don't need to be obsessed with anything and everything pumpkin spice to fall hard for these pumpkin-butter-filled thumbprint cookies, though a love for the cozy fall flavor doesn't hurt. Gently spiced, these festive sweets have a texture somewhere in between a cut-out sugar cookie and shortbread. In other words, they're a little bit tender, a little bit chewy, and butter rich.


Dolloped with pumpkin butter — I'm particularly fond of Stonewall Kitchen's version — they bake up into a treat that's reminiscent of pumpkin pie. Best the day they're baked, they soften up a bit as they age, but are still quite tasty a couple days in, that is, if you can keep them around that long.

Pumpkin Pie Thumbprint Cookies

From Nicole Perry, POPSUGAR Food

Pumpkin Pie Thumbprint Cookies

Ingredients

  1. 2 sticks (16 tablespoons) unsalted butter, at room temperature
    2/3 cup (132 grams) granulated sugar
    1 teaspoon kosher salt
    1 teaspoon pumpkin pie spice
    1 teaspoon vanilla extract
    2 cups (284 grams) all-purpose flour
    1/2 of a (12 1/2-ounce) jar pumpkin butter, such as Stonewall Kitchen

Directions

  1. Preheat the oven to 350°F. Line two half-sheet pans with parchment paper.
  2. In the bowl of a stand mixer, using the paddle attachment, mix together the butter, sugar, salt, and pumpkin pie spice on medium-high heat until light and fluffy. Scrape down the bowl with a silicone spatula, then add the vanilla and mix until incorporated. Add the flour and mix on low until mixed in enough that it won't make a mess, then increase the speed to medium and mix until a ball of dough forms.
  3. Shape dough into roughly 1 1/4-inch balls using a #50 disher. Place 2 inches apart onto the parchment-lined pans. Make an indentation in each cookie with your thumb, rotating your thumb to hollow it out into a round well. Fill the wells of each cookie with a dollop of pumpkin butter (about 1/2 teaspoon per cookie).
  4. Bake for 10-12 minutes, rotating the pans halfway through. The cookies will spread and puff up, and should begin to color on their bottoms. Cool on the pans for 2-3 minutes, then carefully transfer to a cooling rack. (A thin cookie spatula makes easy work of this delicate task.)

Image Source: POPSUGAR Photography / Nicole Perry
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