Delight your guests and satisfy your autumn sweet tooth with these charming Pumpkin Pie Thumbprint Cookies! Featuring a buttery, spiced shortbread base filled with a luscious, creamy pumpkin pie filling, every bite delivers the ultimate taste of fall.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Pumpkin Pie Filling
- 1/3 cup pumpkin purée
- 3 Tbsp sweetened condensed milk (or heavy cream mixed with a little sugar)
- 1 large egg yolk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp pumpkin pie spice
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until smooth and creamy.
- Add Wet Ingredients: Mix in the egg yolk and vanilla extract until fully combined.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, ground cinnamon, and salt just until a soft dough forms.
- Shape and Indent: Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets. Press your thumb gently into the center of each ball to create a small well.
- Make the Filling: In a small bowl, whisk together the pumpkin purée, sweetened condensed milk, egg yolk, ground cinnamon, ground nutmeg, and pumpkin pie spice until smooth.
- Fill the Cookies: Spoon a small amount of the pumpkin filling into the center of each thumbprint impression.
- Bake: Bake for 12 to 15 minutes, or until the edges of the cookies are lightly golden and the pumpkin filling is set. Let cool completely before serving!