Pumpkin Pie Thumbprint Cookies
You need a batch of Pumpkin Pie Thumbprint Cookies in your life. These lightly sweet shortbread cookies filled with spiced pumpkin taste like Fall!
Servings Prep Time
16 15minutes
Cook Time
15minutes
Servings Prep Time
16 15minutes
Cook Time
15minutes
Ingredients
Cookies
Pumpkin Filling
Instructions
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
  2. With an electric mixer or vigorously by hand, cream together the butter, cream cheese, and 1/3 c. sugar until fluffy. Blend in egg and vanilla until smooth. Stir in flour and baking powder until dough forms.
  3. In a medium bowl, whisk together all pumpkin filling ingredients until well combined.
  4. Using a medium disher or heaping tablespoon, place balls of dough about 2″ apart on prepared baking sheets. Press the back of a round teaspoon measuring spoon into each ball to flatten the cookie a bit and leave an indentation. (You can spray the measuring spoon with cooking spray a couple times during this process if the spoon sticks to the dough.)
  5. Fill the indentations with pumpkin filling. (You will probably have some filling leftover, which you could stir into pancake or waffle batter within a day or so if you like.)
  6. Bake cookies in preheated oven for 15-18 minutes, until bottoms are a little brown and filling has set. The pumpkin will remain soft, but a toothpick inserted in the filling will come out mostly clean.
  7. Cool on a wire rack before enjoying.
Recipe Notes

I prep the second sheet of cookies while the first one bakes, but if you choose to bake both baking sheets at once, rotate them halfway through to ensure even baking.