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Creamy Pumpkin Pie Thumbprint Cookies: Best Easy 2024

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These creamy pumpkin pie thumbprint cookies feature a tender, spiced cookie dough with a rich, stable cream cheese pumpkin filling, offering the taste of pumpkin pie in a bite-sized, easy-to-make format.

Ingredients

Scale
  • 1 ½ cups (190g) All-Purpose Flour
  • ½ cup (113g) Unsalted Butter, softened
  • ½ cup (100g) Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ½ cup (120g) Canned Pumpkin Puree
  • 4 oz (113g) Cream Cheese, softened
  • ½ cup (60g) Powdered Sugar
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoon Vanilla Extract (for filling)
  • 2 tablespoons Powdered Sugar (for glaze)
  • 1–2 teaspoons Milk (for glaze)
  • Pinch of Cinnamon (for glaze)

Instructions

  1. Cream the softened butter and granulated sugar together in a large bowl until light and fluffy (about 2-3 minutes).
  2. Mix in 1 teaspoon of vanilla extract until combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined. Do not overmix.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  6. In a medium bowl, beat the softened cream cheese until smooth.
  7. Add the powdered sugar, pumpkin puree, pumpkin pie spice, and ½ teaspoon vanilla extract to the cream cheese. Mix until fully combined and smooth.
  8. Refrigerate the filling for at least 15 minutes to thicken.
  9. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  10. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart.
  11. Use your thumb or the back of a measuring spoon to press a deep indentation into the center of each dough ball.
  12. Bake the dough balls for 8-10 minutes until the edges are set but still soft.
  13. While the cookies are still warm, pipe or spoon the chilled pumpkin filling into the indentations.
  14. Return the filled cookies to the oven for 2-3 minutes to set the filling slightly.
  15. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  16. Optional: Drizzle with a glaze made from powdered sugar and milk, and sprinkle with cinnamon.

Notes

Ensure ingredients are at room temperature for best emulsion. Do not overmix the dough to prevent tough cookies. Chill the dough and filling to maintain shape and texture. Use 100% pure pumpkin puree, not pie filling. Store in the refrigerator due to the cream cheese filling.

Nutrition

Keywords: pumpkin cookies, thumbprint cookies, pumpkin pie, fall baking, easy dessert, cream cheese filling, gluten-free option, dairy-free option

Find it online: https://shimmersnack.com/creamy-pumpkin-pie-thumbprint-cookies-best-easy-2024/