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Chewy Pumpkin Pie Thumbprint Cookies

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These chewy pumpkin pie thumbprint cookies capture the essence of autumn with a tender, spiced cookie base and a tart jam center. They are easy to make, perfect for fall gatherings, and offer a comforting taste of pumpkin pie in a portable format.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120g) 100% pure pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ cup apricot jam (for filling)
  • 2 tablespoons mini chocolate chips (optional)
  • ½ cup powdered sugar (for glaze)
  • 1–2 teaspoons milk or cream (for glaze)
  • ¼ teaspoon cinnamon (for glaze)

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  3. Add the egg and vanilla extract to the butter mixture and beat until combined.
  4. Add the pumpkin puree and mix on low speed just until incorporated.
  5. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  7. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Scoop out about 1.5 tablespoons of dough per cookie and roll into smooth balls. Place on baking sheets, spacing 2 inches apart.
  9. Gently press your thumb into the center of each dough ball to create an indentation about ½ inch deep.
  10. Spoon about ½ teaspoon of jam into each indentation. Sprinkle with mini chocolate chips if desired.
  11. Bake for 10-12 minutes until edges are set and lightly golden.
  12. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Ensure butter and egg are at room temperature for best results. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Chill the dough thoroughly to prevent spreading. If jam is runny, simmer it to thicken before using. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin cookies, thumbprint cookies, fall baking, pumpkin pie cookies, easy dessert, autumn treats, gluten-free option

Find it online: https://grubella.com/chewy-pumpkin-pie-thumbprint-cookies-10-easy-fall-treats/