Quick and Easy Pumpkin Pie Thumbprint Cookies
Want to impress your friends and family with delicious Pumpkin Pie Thumbprint Cookies this holiday season? Look no further! This Quick and Easy Pumpkin Pie Thumbprint Cookies recipe is easy with simple steps for buttery delicious cookies.
The holiday season is all about sharing joy, warmth, and delicious treats. If you’re searching for a cookie that’s both festive and a guaranteed crowd-pleaser, look no further than Pumpkin Pie Thumbprint Cookies. These delightful morsels pack all the cozy flavors of classic pumpkin pie into bite-sized cookies that are perfect for holiday parties, potlucks, or a cozy night in. Easy to make they’re sure to impress your guests and become a new seasonal favorite.
What Is a Thumbprint Cookie?
Thumbprint cookies are a charming style of cookie. They’re known for their soft, buttery base and signature indentation in the center. The indentation is often filled with jam, chocolate, or other tasty treats. The “thumbprint” comes from the tradition of pressing your thumb (or a small spoon) into the dough to create a well for the filling before baking. The result is a cookie that’s both playful and versatile.
Thumbprint cookies started in Sweden where they’re called Hallongrotta. This means “raspberry cave” because they were traditionally filled with raspberry jam. They were enjoyed during holidays and special occasions. Over time, bakers around the world have experimented with various fillings. This turned thumbprint cookies into a global treat that can be customized for any season or celebration.
What Is Pumpkin Butter?
Pumpkin butter is a creamy, spiced spread made by simmering pumpkin puree with sugar and spices. Some recipes add a splash of apple cider or lemon juice to brighten the butter. It’s rich, silky, and tastes like pumpkin pie in a jar.
Pumpkin butter is wonderful on toast, pancakes, or swirled into yogurt. In these thumbprint cookies, it acts as the perfect festive filling, bringing a burst of holiday flavor to every bite. It allows you to turn simple thumbprint cookies into mini pecan pies.
Variations of Thumbprint Cookies
One of the best things about thumbprint cookies is how adaptable they are! Try filling them with classic raspberry jam like the Swedish. Or try sweet tart apricot or blackberry preserves. For a red festive treat, try some cherry or strawberry jam.
These cookies are perfect filled with something richer. Chocolate ganache or Nutella make for a decadent twist to these cookies. If you’re making these for the holidays, fill them with some cranberry jelly or apple butter. Or even a bit of mincemeat would make them super festive.
Ingredients to make these Pumpkin Pie Thumbprint Cookies
There are so few ingredients in these cookies you’ll want to make them repeatedly with different fillings.
Pantry ingredients – sugar, flour, vanilla, salt, pumpkin butter
Refrigerator ingredients – butter, eggs
Prepare the Cookie Dough
Combine the butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy then add in the 2 eggs and vanilla extract stirring after each addition. Switch to the paddle attachment.
Combine the flour with the salt in a small bowl and stir with a whisk making sure to break up any lumps in the flour. Add the flour mixture one cup at a time to the butter mixture. Stir until the dough comes together. Form the cookies into 1 to 1 1/2 inch balls.
Using the back of a measuring spoon or teaspoon, make an indent into the center of the cookies. Spoon pumpkin butter in the indent of each cookie making sure not to overfill the cookies. Refrigerate them for 30 minutes to an hour to prevent spreading when they bake.
Bake and Enjoy
Preheat the oven to 375 F. Bake the cookies for 11 to 14 minutes or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
Tips and Tricks for Delicious Thumbprint Cookies
Chill the dough before baking. It helps prevent spreading while baking which keeps the pumpkin butter in the indent. Use a silicone mat or parchment paper for easy cleanup. It also prevents sticking to the pan. Do not overfill the cookies which will spill over during baking. Fill them 3/4 the way full with pumpkin butter.
Finally, swap the pumpkin butter for other festive seasonal spreads. My cranberry hot pepper jelly would make for sweet and spicy cookies for the holidays. A delicious cranberry preserves or kumquat marmalade would also be great fillings for these cookies. I’ve filled them with my four berry jam which you can easily make with frozen fruit. And then there’s my favorite mint jelly. I used it to fill my Linzer cookies.
Decorating and Serving Ideas
To serve these cookies, make sure you use a festive, seasonal platter. You can sprinkle them with powdered sugar or a little cinnamon and sugar. The cinnamon would elevate the pumpkin butter in these cookies. For added fun, try a drizzle of salted caramel or even pumpkin pie sauce!
There’s something truly special about sharing homemade cookies with loved ones during the holidays. Pumpkin Pie Thumbprint Cookies combine the nostalgia of thumbprint cookies with the irresistible flavor of pumpkin pie. This makes them a must-try for any festive gathering or cookie swap. So, gather your ingredients, preheat your oven, and let the holiday baking begin! Store any leftover cookies in an airtight container for up to 3 to 4 days.
Pumpkin Pie Thumbprint Cookies
Pumpkin Pie Thumbprint Cookies take everything you love about holiday desserts and pack it into a sweet, bite sized treat. They are perfect for anyone who cannot decide between pie and cookies.
Ingredients
- 1/2 cup softened butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup pumpkin butter
Instructions
- Combine the butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy then add in the 2 eggs and vanilla extract stirring after each addition. Switch to the paddle attachment.
- Combine the flour with the salt in a small bowl and stir with a whisk making sure to break up any lumps in the flour. Add the flour mixture one cup at a time to the butter mixture. Stir until the dough comes together. Form the cookies into 1 to 1 1/2 inch balls.
- Using the back of a measuring spoon or teaspoon, make an indent into the center of the cookies. Spoon pumpkin butter in the indent of each cookie making sure not to overfill the cookies. Refrigerate them for 30 minutes to an hour to prevent spreading when they bake.
- Preheat the oven to 375 F. Bake the cookies for 11 to 14 minutes or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 254Total Fat 13gSaturated Fat 8gUnsaturated Fat 5gCholesterol 49mgSodium 151mgCarbohydrates 31gFiber 1gSugar 11gProtein 3g
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Thumbprint cookies are a favorite in our family…and pumpkin butter and apple butter are also something we always have on hand. I’m excited to give these a try…all my peeps are going to LOVE THEM!!!
The hubs loved these! And the pumpkin butter was so delicious. I had to resist the urge to put it on some toast.
Pumpkin butter…be still my heart. What a creative cookie.
Thank you!