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–+ servings

Pumpkin Pie Thumbprint Cookies

erynwhalen
These soft, buttery thumbprint cookies are like a cozy bite of pumpkin pie wrapped in homemade shortbread. I make these one cozy fall morning after chores were done, and now they’re a go-to treat in our home. Simple ingredients, no fuss, just the kind of baking that makes your kitchen smell amazing and feels a little extra special.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 12 minutes
0 minutes
Total Time 22 minutes
Course Cookies, Dessert
Cuisine American
Servings 36 cookies, 1 cookie per serving
Calories 266 kcal

Ingredients
  

Cookie Base

  • 1 ½ cups 3 sticks unsalted butter 340g
  • 1 cup brown sugar 200g
  • 4 egg yolks large 72g
  • 2 teaspoons pure vanilla extract 10ml
  • 4 cups all-purpose flour 480g
  • 1 teaspoon baking powder 4g
  • 1 teaspoon salt 5g

Pumpkin Pie Filling

  • 1 ¼ cups pumpkin puree 300g
  • 3 egg yolks large 54g
  • ½ cup brown sugar 100g
  • ¼ cup heavy cream or evaporated milk 60ml
  • 1 ½ tablespoons cornstarch 12g
  • 1 ½ teaspoons pumpkin pie spice 3g
  • ⅛ teaspoon salt 0.5g
  • 1 teaspoon vanilla extract 5ml

Optional Glaze

  • 4 oz cream cheese softened 56g
  • 1 cup powdered sugar 60g
  • 4 tbsp butter
  • ¼ teaspoon vanilla extract 1.25ml

Instructions
 

  • Make the Dough: In a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until light and fluffy (about 2 minutes). Add egg yolks and vanilla, mixing until smooth.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add to the wet ingredients and mix on low until a soft dough forms. If the dough feels sticky, chill it for 20–30 minutes.
  • Preheat + Shape: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Roll dough into 1-inch balls, then roll each in cinnamon sugar. Place on prepared sheets, spaced about 2 inches apart.
  • Use your thumb or the back of a ½ teaspoon to press a deep well into the center of each ball.
  • Make the Filling: Whisk together pumpkin puree, egg yolks, brown sugar, cream, cornstarch, pumpkin pie spice, salt, and vanilla in a medium bowl until smooth.
  • Fill + Bake : Spoon or pipe about 1 teaspoon of filling into each warm cookie well. Bake for 11-12 minutes, or until filling is matte.
  • Cool + Finish: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. The centers will firm up as they cool.
  • Optional: Pip cooled cookies with cream cheese frosting or dust with extra cinnamon sugar before serving.

Nutrition

Calories: 266kcalCarbohydrates: 34gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 38mgSodium: 232mgPotassium: 80mgFiber: 1gSugar: 17gVitamin A: 2414IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Keyword cookies
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