Pumpkin Pie Thumbprint Cookies
Soft, perfectly sweet, and oh so delicious! These Pumpkin Pie Thumbprint Cookies are just like the classic dessert, but maybe even a little better. Simple to make, super cute, and ready in 35 minutes or LESS!
Ingredients
Filling
- ⅓ cup pumpkin purée
- ¼ cup brown sugar firmly packed
- 1 large egg yolk room temperature
- 3 Tablespoons evaporated milk
- ½ teaspoon pumpkin pie spice
- 1/16 teaspoon salt
Cookie
- ⅓ cup granulated sugar
- ¾ cup unsalted butter room temperature
- 1 large egg room temperature
- ⅔ teaspoon vanilla extract
- 1¾ cups all purpose flour*
- ⅓ teaspoon salt
- ⅓ teaspoon baking soda
Instructions
Filling
- In a small bowl, combine all ingredients.
- Whisk until well combined. Set aside.
Cookie
- Heat oven to 375℉.
- Line 2 sheet pans with parchment paper. Set aside.
- With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add egg and vanilla.
- Beat until combined.
- Add flour, salt, and baking soda.
- Stir only to combine.
- Use a 1½ Tablespoon scoop to portion dough onto prepared pans.
- Roll each cookie dough ball between the palms of your hands until smooth.
- Use back of scoop to make a deep indentation in top of dough balls.
- Fill each indentation with 1 Tablespoon filling.
- Bake for 14 minutes, or until done.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- Pre-made pumpkin pie filling may be used to fill these cookies instead of the homemade filling. Remember that baking times may vary slightly.
- If you do not have pumpkin pie spice for the filling, you can use cinnamon.
- Make sure all of your ingredients are room temperature!
- If you are making the filling, be sure you have pumpkin purée and not pumpkin pie filling.
- Be careful to not over-mix the cookie dough!
- Use the back of a cookie scoop to make the indentation into each cookie. Just be careful to not go all the way down to the pan. About ½ to ¾ of the way through the cookie should do.
- Since it won't be exact for each cookie, be careful to not overfill! Fill each cookie just to the top. If it's filled anymore, it will make a mess!
- If baking multiple pans at a time, be sure to check on the cookies at about 8-10 minutes into the bake time.
Nutrition
Serving: 1cookieCalories: 151kcalCarbohydrates: 17gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 42mgSodium: 81mgPotassium: 42mgFiber: 0.5gSugar: 7gVitamin A: 978IUVitamin C: 0.3mgCalcium: 18mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.