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pumpkin thumbprint cookies on whit plate

Pumpkin Tumbprints

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 2 dozen 1x

These Pumpkin Thumbprint Cookies are so east to make! A sweet cream cheese center fills this cake-like pumpkin cookie!

Scale

Ingredients

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup pumpkin puree
  • 1/3 cup vegetable or canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • Cinnamon sugar for dusting (optional)

For The Cream Cheese Filling:

  • 4 ounces softened cream cheese
  • 2 tablespoons softened butter
  • 1/2 cup confectioners sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375 degrees.
  2. Add the flour baking powder, baking soda, cinnamon, nutmeg and salt to a large bowl and whisk to combine.
  3. Add the brown sugar, pumpkin puree, oil, egg and vanilla to another bowl and whisk until smooth. Add the flour to the wet ingredients, a little at a time and mix until just incorporated.
  4. Line two baking sheets with parchment paper. Using a 1 1/2 tablespoon cookie scoop, portion out the batter 2 inches apart onto the baking sheets.
  5. Bake for 8 minutes, rotating the pans in between baking. Remove the cookies from the oven and then use a spoon to make an indent in the center of each cookie. Transfer the cookies to baking racks and let cool. 
  6. Make the filling by adding the cream cheese, butter, sugar and vanilla extract to a bowl, mixing with a beater until smooth.
  7. Once the cookies have cooled completely, use a small spoon or a piping bag to fill the centers of the cookies.
  8. Dust the cookies with cinnamon sugar and serve.

Recipe Notes

Store: Store these cookies in an air tight container in the refrigerator for up to 5 days in the refrigerator.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American