Pumpkin Spice Thumbprint Cookies with Creamy Pumpkin Filling

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Pumpkin spice thumbprint cookies are little bites of autumn joy. The cookies are soft, buttery, and filled with cozy spices.

Each one holds a creamy pumpkin center that’s smooth and sweet. They’re simple, festive, and full of fall flavor.

Perfect for sharing at parties, gifting to friends, or enjoying with a warm drink. These cookies look beautiful on any dessert table and taste even better.

Every bite is comforting, seasonal, and delicious. If you’re craving a fall treat that’s easy yet impressive, this recipe is for you.

Pumpkin spice, creamy filling, and melt-in-your-mouth goodness; these cookies truly have it all.

Why This Recipe Stands Out

• No Chilling Required: Unlike traditional thumbprint cookies, this dough can be shaped and baked immediately, saving precious time.
• Real Pumpkin Flavor: Uses genuine pumpkin puree in both the cookie and filling for authentic fall taste.
• Perfect Texture Balance: Soft, tender cookies with a Creamy, Smooth Filling that doesn’t overpower.
• Make-Ahead Friendly: Cookies stay fresh for up to 4 days when stored properly.
• Customizable Spicing: Blend your own pumpkin spice or use store-bought for convenience.
• Visual Appeal: Beautiful Golden Orange Color makes them perfect for holiday gatherings.
• Easy Filling Method: Simple one-bowl filling preparation with no tempering or complex techniques.

Ingredients You’ll Need

For the Cookies:

• 2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Pumpkin Pie Spice
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 1/2 cup Unsalted Butter, softened
• 3/4 cup Light Brown Sugar, packed
• 1/4 cup Granulated Sugar
• 1 Large Egg
• 1/2 cup Pumpkin Puree
• 1 teaspoon Vanilla Extract

For the Creamy Pumpkin Filling:

• 4 oz Cream Cheese, softened
• 1/3 cup Pumpkin Puree
• 1/4 cup Powdered Sugar
• 1 Egg Yolk
• 1/2 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon Vanilla Extract
• Pinch of Salt

Tools to Use

• Stand mixer or hand mixer
• Large mixing bowl
• Medium mixing bowl
• Wire whisk
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Cooling racks
• Small spoon or thumb for indentation
• Rubber spatula

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How to Make Pumpkin Spice Thumbprint Cookies

Step-1: Prepare Your Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

The Crisp Parchment will prevent sticking and ensure even browning on the cookie bottoms. Position racks in the upper and lower thirds of your oven for optimal heat circulation.

Step-2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

The Fragrant Spices will release their aroma as you whisk, filling your kitchen with autumn scents. Set this mixture aside for later use.

Step-3: Cream Butter and Sugars

In a large bowl, cream the softened butter with both brown and granulated sugars using an electric mixer on medium-high speed for 3-4 minutes.

The mixture should become Light and Fluffy, with a Pale Golden Color. This crucial step incorporates air for tender cookies.

Step-4: Add Wet Ingredients to Cookie Dough

Beat in the egg until fully incorporated, then add pumpkin puree and vanilla extract.

Mix on medium speed until the mixture is Smooth and Uniform. The dough will have a beautiful Orange Hue and smell wonderfully of pumpkin and vanilla.

Step-5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

Avoid overmixing to prevent tough cookies. The dough should be Soft and Slightly Sticky but hold together well when shaped.

Step-6: Shape and Create Thumbprints

Using a cookie scoop or tablespoon, portion the dough into 24 balls, placing them 2 inches apart on prepared baking sheets.

Using your thumb or the back of a small spoon, create deep indentations in the center of each cookie. Press gently but firmly to create wells for the filling.

Step-7: Initial Baking

Bake the cookies for 10-12 minutes, or until the edges are Lightly Golden but centers still appear slightly underbaked.

Remove from oven and gently re-press the indentations if they’ve puffed up during baking.

Step-8: Prepare the Creamy Filling

While cookies are baking, prepare the filling by beating softened cream cheese until Smooth and Creamy.

Add pumpkin puree, powdered sugar, egg yolk, pumpkin pie spice, vanilla, and salt. Beat until completely smooth with no lumps remaining.

Step-9: Fill and Final Baking

Spoon the Creamy Pumpkin Filling into each indentation, filling them generously but not overflowing.

Return cookies to the oven for an additional 8-10 minutes, until filling is set and cookie edges are Golden Brown.

Step-10: Cool and Serve

Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks.

The filling will continue to set as it cools, developing its perfect Creamy Consistency. Cool completely before serving for best texture.

Related Recipes You’ll Love to Try

• Low-Carb & Creamy Garlic Parmesan Cauliflower Mashed Potatoes
• Baked Honey Balsamic Chicken with Charred Lemon Feta
• Honey Balsamic Chicken with Goat Cheese, Mashed Potatoes & Roasted Carrots
• Apple Cider Braised Chicken (Thighs or Breasts)

Nutritional Information

Per Serving (Makes 24 cookies):

• Calories: 145 kcal
• Protein: 2.5g
• Fat: 6g
• Carbohydrates: 22g
• Sodium: 125mg

Tips for Success

• Room Temperature Ingredients: Ensure butter and cream cheese are properly softened for smooth mixing and even texture.
• Don’t Overbake: Cookies continue cooking on hot pans after removal, so slightly underbaking prevents dryness.
• Deep Indentations: Make thumbprints deeper than you think necessary, as they’ll shrink during baking.
• Fresh Spices: Use recently purchased pumpkin pie spice for the most vibrant flavor impact.
• Uniform Size: Use a cookie scoop for consistent cookie sizes and even baking times.
• Parchment Paper: Always use parchment to prevent sticking and ensure easy removal.
• Storage Strategy: Store in airtight containers with parchment between layers to prevent sticking.

Common Mistakes to Avoid

• Overmixing the Dough: This develops gluten and creates tough, dense cookies instead of tender ones.
• Skipping the Re-pressing: Always re-press indentations after initial baking for proper filling wells.
• Using Cold Ingredients: Cold butter and cream cheese won’t cream properly, affecting final texture.
• Filling Too Early: Adding filling to hot cookies causes it to melt and lose its shape.
• Overbaking: Golden edges are perfect; brown edges indicate overdone cookies.
• Wrong Pumpkin Product: Always use pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
• Inadequate Cooling: Removing cookies too early from pans causes breaking and sticking.

Creative Serving Ideas

• Coffee Shop Style: Serve alongside hot spiced cider or pumpkin spice lattes for the ultimate autumn experience.
• Ice Cream Sandwich: Use two cookies to sandwich vanilla bean ice cream for an elevated dessert.
• Holiday Platters: Arrange on rustic wood boards with other fall treats for stunning presentation.
• Gift Packaging: Pack in clear cellophane bags tied with orange ribbon for thoughtful homemade gifts.
• Breakfast Treat: Pair with greek yogurt and a drizzle of honey for a indulgent morning meal.
• Pie Alternative: Serve as individual mini pumpkin pies when traditional pie feels too heavy.
• Party Displays: Create tiered cookie stands mixing these with other autumn-themed cookies.

Frequently Asked Questions

Can I Make These Cookies Ahead of Time?

Yes, these cookies store beautifully for up to 4 days in an airtight container in the refrigerator.

The flavors actually improve after the first day as the spices meld together. For longer storage, freeze unfilled cookies for up to 3 months.

What Can I Substitute for Pumpkin Pie Spice?

Create your own blend using 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and 1/8 teaspoon cloves.

This homemade version often tastes fresher than store-bought blends.

Why Are My Cookies Spreading Too Much?

Overly warm butter or insufficient flour can cause excessive spreading. Ensure butter is softened but not melted, and measure flour accurately using the spoon-and-level method.

Can I Use Fresh Pumpkin Instead of Canned?

Fresh pumpkin puree works wonderfully but ensure it’s well-drained to prevent excess moisture.

Roast pumpkin until tender, then puree and strain through fine-mesh sieves to remove excess liquid.

How Do I Prevent the Filling from Cracking?

Avoid overbaking the filled cookies and ensure your cream cheese is completely smooth before adding other ingredients. Small cracks are normal and don’t affect taste.

Can I Freeze These Cookies?

Absolutely! Freeze unfilled, baked cookies for up to 3 months, then thaw and add fresh filling before serving. This method preserves the best texture and prevents filling from becoming watery.