Pumpkin Butter  Thumbprint Cookies

The ultimate fall cookies, these sweet treats are rolled in crunchy toasted pecans and filled with a delicious spiced store-bought pumpkin butter. A great cookie to make for fall holidays!

Step 1

In the bowl of a stand mixer, beat together butter, cream cheese, sugar, vanilla extract and salt until smooth. Slowly add in the flour and mix until just incorporated.

Step 2

Scoop dough onto a sheet of plastic wrap and form a log shape. {This isn't absolutely necessary but it helps later on when the dough is solid to get even pieces more easily. I also divided it in 2 to make it easier.}  Refrigerate for about an hour or two until the dough is easier to handle.

Step 3

Preheat oven to 375 degrees.  Prepare a baking pan by lining with a silicone baking mat or parchment paper.  Beat egg and water in a small bowl. In another bowl, place pecan bits for rolling. Set aside.

Step 4

When ready to bake, roll 1 tablespoon of dough into a ball.  Dredge each ball in the egg & water mixture, then drop into the pecans and roll around to coat. Place onto the prepared pan. Continue until all the dough is used up.

Step 5

Spray the rounded side of a teaspoon measure with non-stick cooking spray. Using even pressure, push down on the top of each dough ball to create an indentation. (You can do this with your thumb, too, but I find that using a teaspoon creates a more even well.)

Step 6

Fill each indentation with a heaping ½ teaspoon of Pumpkin Butter.

Step 7

Bake for about 12-14 minutes or until the edges are just starting to brown and the cookies are set.  Remove from oven and allow to cool for 10-15 minutes before moving the cookies to a cooling rack -- they will be soft while warm.

Get full recipe & directions in the post!

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