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Perfect Pumpkin Pie Thumbprint Cookies: Easy Fall Recipe

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These Pumpkin Pie Thumbprint Cookies are buttery, tender cookies with a creamy pumpkin pie filling in the center. They taste like Thanksgiving in one bite and are perfect for parties, potlucks, and holiday gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup canned pumpkin puree (100% pure)
  • 1/4 cup packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • 2 tablespoons heavy cream
  • 1/2 teaspoon pumpkin pie spice
  • 1 tiny pinch salt
  • Powdered sugar for dusting (optional)
  • Whipped cream for serving (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the cookie dough: In a medium bowl, beat softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 2-3 minutes. Add egg yolk and vanilla extract; beat until combined.
  3. In a separate small bowl, whisk together flour, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Gradually add to butter mixture, mixing on low speed until just combined. Dough should be soft but not sticky.
  4. Scoop tablespoon-sized portions (about 1.5 tablespoons each) and roll into balls. Place on prepared baking sheets, spacing 2 inches apart. Do not press indentations before baking.
  5. First bake: Bake cookie balls for 8-9 minutes, until edges are set but centers are still soft and slightly puffed.
  6. Immediately after removing from oven, use the back of a measuring teaspoon to gently press an indentation into the center of each cookie. Let cookies cool completely on the baking sheet, about 15-20 minutes.
  7. Make the pumpkin filling: In a small bowl, whisk together pumpkin puree, brown sugar, egg, heavy cream, 1/2 teaspoon pumpkin pie spice, and a tiny pinch of salt until smooth.
  8. Once cookies are completely cool, spoon about 1 teaspoon of pumpkin filling into each indentation. Do not overfill.
  9. Second bake: Bake filled cookies for 10-12 minutes, until filling is set around the edges but still slightly jiggly in the center. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once completely cool, dust with powdered sugar if desired. Serve with a tiny dollop of whipped cream on top if desired.

Notes

Don’t skip chilling the dough if it’s sticky. Press indentations while cookies are hot. Don’t overbake the second round; filling will set as cookies cool. These taste even better the next day. Store in an airtight container in the fridge for up to 5 days. Freeze unfilled cookie bases for up to 3 months or filled baked cookies for up to 2 months.

Nutrition

Keywords: pumpkin pie thumbprint cookies, pumpkin cookies, fall cookies, thumbprint cookies, pumpkin dessert, easy pumpkin recipe

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