Pumpkin-Pie Thumbprint Cookies
From Nicole Perry, POPSUGAR Food
Ingredients
- 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 [1]
Directions
- Preheat the oven to 350°F. Line two half-sheet pans with parchment paper.
- 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.
- Shape dough into roughly 1 1/4-inch balls using a #50 disher [2]. 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).
- 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 [3] makes easy work of this delicate task.)
Information
- Category
- Desserts, Cookies
- Cuisine
- North American
- Yield
- About 30 cookies