Pumpkin Pie Thumbprint Cookies

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Celebrating the best of Fall with these super cute Pumpkin Pie Thumbprint Cookies! A super simple and soft shortbread cookie, made with a little dip in the middle to be filled with the best-ever homemade pumpkin pie filling. It tastes just like the classic dessert, but in cookie form! The best part? The pie filling is only 6 ingredients, perfectly sweet, and deliciously spiced. Every bite is sure to leave you wanting more! Fun to bake, delicious to eat, and oh so cute. They’re the perfect cookie to bake this holiday season to enjoy with friends and family, or give as a great homemade gift!

About The Recipe

I love pumpkin pie as much as the next person. I really do! It can be so much fun to make and even better to eat. Though, sometimes, we’re looking for something just a little quicker and easier to make, you know?

Which is where these cookies come in!

I mean, cookie season is pretty much here, so why not combine two of the best desserts to create the ultimate Fall treat?

Though, our original idea for these cookies were to be a sugar cookie base. When we were testing the recipe, it tasted great, but it was just far too sweet! I love sweet things, but it was just too much. So, it was kind of back to the drawing board.

We knew we wanted a thumbprint cookie, but we weren’t sure the best way to achieve this without the cookie just being cloyingly sweet.

My mom and I must’ve talked about a hundred different cookies over the last few days! Finally, we remembered we did a shortbread cookie base for our Pumpkin Pie Bars. It’s not too sweet, buttery, and soft. The perfect cookie!

So, we remade them and they came out PERFECT! I mean, I could not be happier with these cookies. Best of all? They’re SO quick to mix up and pretty much no-fail.

I was gonna leave these cookies undecorated for the pictures, as they’re stunning on their own, but I couldn’t help myself! I love pumpkin pie with some whipped cream. It’s one of my favorite combos.

So, I quickly whipped up a batch of Chantilly Cream, piped some on a few of the cookies, then used cinnamon chunks as the stems. It’s not a necessary step and the cinnamon chunks need to be removed before eating, but it’s just so darn cute.

If I’m being honest, these pumpkin pie thumbprint cookies might just be better than pumpkin pie in my opinion! They’re individually sized, full of flavor, and so easy to make.

Your friends and family will definitely love these cookies!

Reasons You Will Love These Pumpkin Pie Thumbprint Cookies

• So much easier to make than pumpkin pie!
• Basically like eating mini pumpkin pies.
• No refrigeration time!!
• Perfect for gift giving or enjoying as a sweet treat during Thanksgiving.
• Ready in 35 minutes or LESS!

Equipment Needed

• Mixing Bowls
• Whisk
• Hand Mixer
• Parchment Paper
• Sheet Pans
• Medium Sized Cookie Scoop

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Filling:

• Pumpkin Purée
• Brown Sugar
• Egg Yolk
• Evaporated Milk
• Pumpkin Pie Spice
• Salt

For The Cookie:

• Granulated Sugar
• Unsalted Butter
• Large Egg
• Vanilla Extract
• All-Purpose Flour
• Salt
• Baking Soda

How To Make Pumpkin Pie Thumbprint Cookies

Step 1: Make the filling

In a small bowl, combine all ingredients for the filling. Whisk until well combined. Set aside.

Step 2: Make cookie dough

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.

Step 3: Shape

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.

Step 4: Fill and bake

Fill each indentation with 1 Tablespoon filling. Bake for 14 minutes, or until done.

Fresh or Canned Pumpkin?

For this recipe, it’s best to use canned pumpkin purée! Fresh pumpkin tends to lend much better to savory flavors, in our opinion, and canned pumpkin tastes better with sweet.

How To Store

These cookies are best eaten the day they’re made, but if you need to store them, they need to be kept in the fridge for 2-3 days, or in the freezer for up to 2 months! Just remember that the pumpkin pie filling is still soft, so do not stack these cookies.

To freeze, the best way is to place them on a lined sheet pan and freeze until completely frozen. After that, place the cookies in a freezer safe zip-top bag and freeze for up to 2 months.

Substitutions

• Pre-made pumpkin pie filling can be used to fill these cookies. Just omit adding anything to the pie filling and also remember that baking times may vary slightly.
• If you do not have pumpkin pie spice for the filling, you can use cinnamon.

Expert Tips

• Make sure all of your ingredients are room temperature!
• For the filling, make sure you have puréed pumpkin 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’s 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!
• Depending on how your oven bakes, if baking multiple pans at a time, be sure to check on the cookies at about 8-10 minutes into the bake time.

When you make this Pumpkin Pie Thumbprint Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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