Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.
Pumpkin Thumbprint Cookies combine the flavors and textures of sweet cream cheese filling with soft and chewy pumpkin spice cookies.
Pumpkin Thumbprint Cookies
Pumpkin spice is probably one of the most popular flavors of fall, if not the most popular one. Today I’m sharing a recipe for Pumpkin Thumbprint Cookies, a twist on a classic cookie. This recipe uses pumpkin pie spice to create homemade cookies, which are then topped with a sweet cream cheese filling. These soft and chewy cookies are perfect for fall. Here’s how to make them.
- 2x baking sheets
- parchment paper
- large mixing bowl
- medium sized mixing bowl
- measuring cup
- measuring spoons
- disposable piping bag
- small scoop
- cooling rack
- 2 ½ cups flour
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. baking powder
- 1 cup unsalted sweet cream butter, softened
- 2/3 cup packed light brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup pumpkin puree
Cream Cheese Filling Ingredients
- 4 tbsp. unsalted sweet cream butter, softened
- 4 oz. cream cheese, softened
- 2 cups powdered sugar
- 1 tsp. pure vanilla extract
- pumpkin pie spice for topping
Preheat the oven to 350 f.
Line two baking sheets with parchment paper.
Place the flour, pumpkin pie spice, baking soda, salt, and baking powder into a medium bowl and whisk until combined.
Place the butter and sugars into a large bowl and cream until light and fluffy.
Beat in egg and vanilla.
Beat in the pumpkin.
Add the dry ingredients to the wet ingredients and beat until combined.
Use a mini ice cream scooper to scoop some dough onto the cookie tray.
Bake for 8 minutes.
Use a tablespoon to make a indentation in the cookies.
Place back into the oven and bake for 7 more minutes or until golden brown.
If the indents puffed up, use the tablespoon and press the indent back down.
Allow the cookies to cool completely .
Place the butter, cream cheese, powdered sugar, and vanilla into a medium bowl and beat together until combined and smooth.
Scoop the frosting into the piping bag and pipe onto the cooled cookies.
Sprinkle pumpkin spice on top of the cookies.
Serve and enjoy!