If autumn could be a cookie, this would be it. Pumpkin pie spice is in the dough and the cream cheese filling plus we added another sprinkle of it as a garnish just before serving. These Pumpkin Thumbprint Cookies are shown with our Mini Peanut Butter Cupcakes.
Pumpkin Thumbprint Cookies
Serves: approximately 30
Ingredients
- 1 cup plus 2 tablespoons unsalted butter, softened, divided
- 1 cup granulated sugar
- ⅓ cup canned pumpkin purée
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ¾ teaspoon pumpkin pie spice, divided
- ½ teaspoon fine sea salt, divided
- 4 ounces cream cheese, room temperature
- ½ cup confectioners’ sugar
- Garnish: pumpkin pie spice
Instructions
- Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
- In a large bowl, beat together 1 cup butter and granulated sugar with a mixer at medium speed until creamy, approximately 3 minutes, stopping occasionally to scrape down sides of bowl. Beat in pumpkin purée and vanilla extract until combined.
- In a medium bowl, whisk together flour, ½ teaspoon pumpkin pie spice, and ¼ teaspoon salt. Add flour mixture to butter mixture, beating just until combined.
- Using a 1-tablespoon levered scoop, portion dough. Using palms of hands, press into 1⅜-inch disks. Place disks 2 inches apart on prepared pans. Using a thumb or the back of a rounded ½ teaspoon, gently make an indentation in centers of disks.
- Bake until lightly browned, 10 to 12 minutes. Remove from oven, and press down centers again. Let cool on pans for 10 minutes. Transfer to wire racks, and let cool completely.
- In a medium bowl, beat together cream cheese and remaining 2 tablespoons butter with a mixer at medium speed until smooth. Beat in confectioners’ sugar, remaining ¼ teaspoon pumpkin pie spice, and remaining ¼ teaspoon salt. Spoon or pipe approximately 1 teaspoon cream cheese mixture into centers of cookies.
- Garnish cookies with a sprinkle of pumpkin pie spice, if desired. Serve immediately, or place in a single layer in airtight containers, and refrigerate for up to a day before serving. Serve cold or at room temperature.
