Pumpkin Pie Filled Thumbprint Cookies
Mini pumpkin pies in cookie form! These individual desserts are made of shortbread crusts and delicious pumpkin pie filling.
Servings: 21 cookies
Calories: 174kcal
Equipment
- Baking sheet
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- Whisk
- Cookie scoop 4 teaspoon capacity
- Cooling rack
Ingredients
Shortbread Cookie Dough
- 1 cup (227 g) unsalted butter room temperature
- ½ cup (100 g) brown sugar light or dark, packed
- 1 teaspoon vanilla extract
- 2⅓ cups (291.67 g) all-purpose flour weighed in grams or spooned and leveled
- ¼ teaspoon salt
Pumpkin Pie Filling
- ½ cup (122.5 g) pumpkin puree
- ⅓ cup (102 g) sweetened condensed milk
- 1 large egg yolk
- 2 tablespoons (25 g) brown sugar light or dark, packed
- 2 teaspoons (5 g) all-purpose flour
- ½ teaspoon pumpkin pie spice
- whipped cream optional, for topping
Instructions
Shortbread Cookie Dough
- In a large bowl, cream together the butter and brown sugar until light and fluffy (2-3 minutes with a hand mixer on medium speed). Mix in the vanilla extract well, then stir in the flour and salt until everything is combined well.
- Scoop and roll into smooth cookie dough balls (about 4 teaspoons each), then place them on a baking sheet about 2 inches apart.
- Press your thumb into the center of each ball to create a well. Be careful not to break through the bottoms of the cookie dough balls or filling may leak out.
- Chill the thumbprint cookies in the refrigerator or freezer until they're cold and firm. Preheat the oven to 375°F and make the pumpkin pie filling while they chill.
Pumpkin Pie Filling
- In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, egg yolk, brown sugar, flour, and pumpkin pie spice.
Assemble and Bake
- Carefully spoon pumpkin pie filling into each chilled cookie well, then bake at 375°F until the edges start to tan (about 10-13 minutes).
- Let cookies cool on the pan until firm enough to transfer to a wire rack to finish cooling. Top with whipped cream before serving (optional).
Notes
Butter: 1 cup of butter typically equals 2 sticks of butter. Check your butter's package to be sure.
Flour: For best results, weigh it in grams (see "metric" tab above). If using measuring cups, carefully spoon the flour into them and level it off with a straight edge. Do not pack it.
Storage: Store cookies (preferably without whipped cream) in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Pumpkin Pie Filling: There may be some leftover filling. This is to ensure there's enough if thumbprint and cookie sizes vary.
Nutrition
Calories: 174kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 38mg | Potassium: 58mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1203IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg
