Pumpkin Thumbprint Cookies
- 1/2 cup unsalted butter (melted & slightly cooled)
- 1/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 tsp. pure vanilla extract
- 6 Tbsp. pumpkin puree
- 1-1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1-1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- Pumpkin butter
Cinnamon-Sugar Coating
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- In medium bowl, whisk together melted butter, brown sugar and granulated sugar until there are no lumps. Mix in vanilla and pumpkin puree until smooth. Set aside.
- In large bowl, combine flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. Pour wet ingredients into dry ingredients and stir until combined. Dough will be soft.
- Cover dough and chill 30 minutes.
- Remove dough from refrigerator and preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone mats.
- In small bowl, prepare cinnamon-sugar coating by mixing together granulated sugar and ground cinnamon.
- Scoop 1.5 Tbsp. dough, shape into ball, roll in cinnamon-sugar coating and place on prepared baking sheet. Continue and space cookie balls 3 inches apart.
- Using back of spoon, gently create small thumbprint in tops of dough balls. This will hold pumpkin butter after baking.
- Bake 10 minutes or until edges are set while centers appear soft. Remove from oven, place pumpkin butter in thumbprint and return to oven for 2 minutes.
- Allow cookies to cool on baking sheets for at least 10 minutes before transferring them to wire rack to cool completely. (Note: The longer they cool, the better they taste. The flavors develop and texture becomes chewier. They’re even better on day two.)
- Store cookies in airtight container at room temperature for up to a week.
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