Why You’ll Love This Pumpkin Pie Thumbprints
- They’re the perfect two-bite treat. You get the best of both worlds: a rich, buttery cookie and a creamy, spiced filling, all in one perfectly portioned mouthful. No plates or forks needed!
- The texture contrast is incredible. The cookie base is tender and slightly crumbly, almost like a shortbread, which provides a wonderful contrast to the smooth, almost custardy pumpkin center. It’s a real party for your palate.
- They fill your home with the coziest aroma. As these bake, the scent of cinnamon, nutmeg, and brown sugar will waft through your kitchen. It’s the very essence of autumn comfort, and it’s honestly half the fun.
- They’re surprisingly simple to make. Don’t let the fancy look fool you. The dough comes together quickly, and creating the little “thumbprint” wells is a fun, hands-on step that even kids can help with. It’s a straightforward recipe with a stunning payoff.
Ingredients & Tools
- 225 g (1 cup) unsalted butter, softened
- 150 g (3/4 cup) light brown sugar, packed
- 1 large egg, separated (you’ll use the yolk in the dough, the white for coating)
- 2 tsp pure vanilla extract
- 300 g (2 1/2 cups) all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp fine sea salt
- 120 g (1/2 cup) pumpkin puree (not pumpkin pie filling)
- 60 g (1/4 cup) heavy cream or full-fat coconut milk
- 50 g (1/4 cup) granulated sugar
- 1 tsp pumpkin pie spice
Tools: Stand mixer or hand mixer, medium mixing bowls, a small spoon or melon baller for indenting, baking sheets, parchment paper
A couple of quick ingredient notes before we dive in: using real pumpkin puree is key for that authentic flavor, and make sure your butter is properly softened—it should yield to a gentle press but not be greasy or melted. This makes creaming it with the sugar so much easier for a light cookie texture.
Nutrition (per serving)
- Calories: 180 kcal
- Protein: 2 g
- Fat: 9 g
- Carbohydrates: 24 g
- Fiber: 1 g
Serves: 24 | Prep Time: 25 minutes | Cook Time: 14 minutes | Total Time: 45 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Is your butter the right temperature? This is the secret to the perfect cookie texture. Your butter should be cool to the touch but soft enough that you can easily make an indentation with your finger. If it’s too cold, your dough will be crumbly; if it’s melted, your cookies will spread too much.
- Pumpkin puree vs. pumpkin pie filling. This is a crucial distinction! Pumpkin pie filling is pre-sweetened and spiced. We want plain, 100% pumpkin puree so we can control the sugar and spice levels ourselves. Check the label to be sure.
- Why separate the egg? It might seem like a fussy step, but it serves two purposes. The egg yolk adds richness to the dough, while the lightly beaten egg white brushed on the dough balls helps the sugar coating stick and gives the cookie edges a lovely, slight sheen.
- Don’t skip the chilling. After you’ve made the thumbprints, a quick 15-minute chill in the freezer firms up the dough, which helps the cookies hold their shape and prevents the wells from collapsing during baking.
How to Make Pumpkin Pie Thumbprints
Step 1: Start by making the cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter and brown sugar on medium speed for about 2-3 minutes. You’re looking for it to become light, pale, and fluffy. This step is key for creating a tender cookie, so don’t rush it. Scrape down the sides of the bowl with a spatula to ensure everything is well incorporated.
Step 2: Add the egg yolk and vanilla extract to the butter-sugar mixture. Mix on medium speed until fully combined. The mixture might look a little curdled at first, but it will smooth out as you mix. Again, scrape down the sides of the bowl to make sure no hidden pockets of butter are lurking.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, and salt. This ensures the spices are evenly distributed throughout your dry ingredients. With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until the dough comes together and no dry streaks of flour remain. You’ll notice the dough will be soft but not sticky.
Step 4: Now, let’s shape the cookies. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Take about one tablespoon of dough and roll it into a smooth ball between your palms. You should get about 24 balls. Place them about 2 inches apart on the prepared baking sheets.
Step 5: This is the “thumbprint” part! In one small bowl, lightly beat the reserved egg white. In another small bowl, place the granulated sugar. Take each dough ball and dip the top lightly into the egg white, then roll it in the sugar to coat. This gives them a lovely, sparkly finish. Now, use your thumb, the back of a small spoon, or a melon baller to make a deep, wide well in the center of each ball. Don’t be shy—press down almost to the bottom, but be careful not to go all the way through.
Step 6: Place the baking sheets with the shaped cookies in the freezer for about 15 minutes. This quick chill is a game-changer—it helps the cookies keep their shape and prevents the wells from baking closed. Meanwhile, let’s make the filling. In a small bowl, whisk together the pumpkin puree, heavy cream, and pumpkin pie spice until it’s completely smooth and silky.
Step 7: Once the cookies are chilled, remove them from the freezer. Use a small spoon to fill each well with the pumpkin pie filling. You want to fill them almost to the top, but not overflowing. The filling will set as it bakes, so it won’t run all over the place.
Step 8: Bake the cookies for 12-14 minutes, or until the edges are just starting to turn a light golden brown. The centers will still look soft, and that’s exactly what you want. You’ll notice the pumpkin filling might have puffed up slightly—it will settle as it cools. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. They are very fragile when warm!
Serving Suggestions
Complementary Dishes
- A scoop of vanilla bean ice cream — The cool, creamy vanilla is a dream paired with the warm spices of the cookie, creating an instant à la mode dessert.
- A warm chai latte or a cup of strong coffee — The spices in the drink will echo the flavors in the cookie, making for a deeply cozy and satisfying pairing, perfect for an afternoon pick-me-up.
- A sharp cheddar cheese plate — This might sound unusual, but the sweet and savory combination is a classic for a reason. The sharp saltiness of the cheese beautifully cuts through the sweetness of the cookie.
Drinks
- Hot Mulled Apple Cider — The warm, spiced notes of the cider are a natural companion to the pumpkin and spice in the thumbprints, doubling down on the cozy autumn vibe.
- A frothy Chai Latte — It’s like a hug in a mug that was made specifically to enjoy with these cookies. The cardamom and ginger in the chai are a perfect match.
- A glass of cold milk — You can never go wrong with this timeless combo. The milk helps balance the richness and makes the whole experience feel wonderfully nostalgic.
Something Sweet
- Dark Chocolate Truffles — A little bite of intense, dark chocolate provides a sophisticated contrast to the spiced sweetness of the thumbprints, ending your dessert spread on a high note.
- Spiced Poached Pears — For a more elegant affair, the soft, wine-poached pears offer a light and fruity counterpoint that feels special and celebratory.
- Simple Cinnamon Whipped Cream — Just a dollop on the side turns one cookie into a decadent, plated dessert with minimal extra effort.
Top Mistakes to Avoid
- Mistake: Using melted butter. If your butter is liquid, it won’t trap air during creaming, leading to dense, flat cookies that spread too much and lose their thumbprint shape. Patience with softening is key!
- Mistake: Overmixing the dough after adding the flour. Once the flour is in, mix only until it’s just combined. Overmixing develops the gluten in the flour, which can make your cookies tough instead of tender and crumbly.
- Mistake: Making the thumbprint wells too shallow. Be assertive when you press that indentation! If the well is too shallow, it will bake closed or won’t hold enough of that delicious pumpkin filling. You want a nice, deep pocket.
- Mistake: Skipping the freezer chill. I know, it’s tempting to just pop them straight in the oven. But that quick 15-minute chill is what ensures your cookies stay pretty and don’t spread into shapeless blobs. It’s a non-negotiable step for the best results.
Expert Tips
- Tip: Use a cork for perfect wells. If you find your thumb is too big or the dough is sticking, the rounded end of a clean wine cork or the handle of a wooden spoon is the perfect tool for creating uniform, round indentations every single time.
- Tip: Pipe the filling for neatness. For the absolute tidiest finish, transfer your pumpkin filling to a small zip-top bag, snip off a tiny corner, and pipe it into the wells. This gives you maximum control and avoids any messy drips on the cookie surface.
- Tip: Add a textural topping. Before baking, sprinkle a few chopped pecans or walnuts around the edge of the pumpkin filling. It adds a wonderful crunch and a toasty, nutty flavor that takes these to the next level.
- Tip: Re-crisp the cookies if needed. If you’ve stored them and they’ve softened a bit, a quick 5-minute warm-up in a 300°F (150°C) oven will bring back that delightful crispness to the cookie edges, making them taste freshly baked.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape it into balls, and place them on the baking sheet. Instead of a quick freeze, cover the sheet tightly with plastic wrap and refrigerate for up to 2 days. When you’re ready to bake, let them sit at room temperature for 10 minutes, then make the thumbprints, fill, and bake as directed. The flavor actually deepens with a little rest!
My pumpkin filling bubbled over a little. What did I do wrong?
This usually happens if the wells weren’t quite deep enough or if you overfilled them. A little overflow is totally fine and doesn’t affect the taste! Just be sure to press your indentation deep and wide, and fill to just below the rim, not all the way to the top. The filling will expand slightly as it heats up.
Can I freeze the baked cookies?
You sure can! Once the cookies are completely cooled, arrange them in a single layer on a parchment-lined baking sheet and “flash freeze” for about an hour until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature, or warm them gently in the oven.
Why are my cookies dry and crumbly?
This is typically a sign of either overbaking or overmixing the dough. Remember, you only want the edges to be lightly golden—the cookies continue to set as they cool on the hot baking sheet. Also, mix the dough just until the flour disappears to keep the texture tender.
Can I use a different spice blend?
Of course! While pumpkin pie spice is a convenient blend, feel free to customize. A pinch of cloves or allspice would be lovely additions. If you’re using individual spices, a good starting point is 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a tiny pinch of cloves for the cookie dough and the filling.
Pumpkin Pie Thumbprints
Make these easy Pumpkin Pie Thumbprint cookies! A buttery shortbread base with a creamy pumpkin pie filling. Perfect for holiday baking. Get the recipe now!
Ingredients
For the Cookie Dough:
-
225 g unsalted butter (softened)
-
150 g light brown sugar (packed)
-
1 large egg (separated (you'll use the yolk in the dough, the white for coating))
-
2 tsp pure vanilla extract
-
300 g all-purpose flour
-
1 tsp ground cinnamon
-
0.5 tsp ground ginger
-
0.25 tsp ground nutmeg
-
0.25 tsp fine sea salt
For the Coating:
-
50 g granulated sugar
For the Pumpkin Filling:
-
120 g pumpkin puree (not pumpkin pie filling)
-
60 g heavy cream or full-fat coconut milk
-
1 tsp pumpkin pie spice
