Pumpkin Thumbprint Cookies
Servings 24 cookies
Ingredients
Cookie Dough
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg
- ½ cup pure pumpkin puree not pie filling
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour spooned and leveled
- 2 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon salt
Spice Sugar
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Pumpkin Cream Cheese Filling
- 4 oz cream cheese softened
- 3 tablespoon pure pumpkin puree
- ¼ cup powdered sugar
- ½ teaspoon pumpkin pie spice
Instructions
Make the Cookies
- Beat the butter and granulated sugar until light, then mix in the egg, pumpkin, and vanilla.
- Whisk the flour, pumpkin pie spice, baking powder, and salt in a separate bowl, then stir into the wet mixture to form a soft dough.
- Cover and chill the dough for 30 to 45 minutes.
- Stir the rolling sugar with the pumpkin pie spice. Scoop tablespoon-sized balls and roll each in the spice sugar.
- Space the balls 2 inches apart on parchment-lined sheets and press a well into the center of each with the back of a rounded teaspoon.
- Bake at 350F for 10 to 12 minutes, until the edges are set.
- Right out of the oven, gently press the wells again if they puffed. Cool completely on a rack.
Fill
- Beat the cream cheese, pumpkin, powdered sugar, and pumpkin pie spice until smooth.
- Spoon or pipe the filling into each cooled well.
Notes
- Press twice: Once before baking and once right after, so the wells stay defined.
- Fill after cooling: Keeps the cream cheese filling glossy and fresh.
- Storage: Filled cookies keep in the fridge; freeze the unfilled shells for up to 2 months.