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!
Prep Time1 hourhr20 minutesmins
Cook Time14 minutesmins
Total Time1 hourhr34 minutesmins
Course: Dessert
Cuisine: American
Servings: 24cookies, depending on size
Author: The Kitchen Prep
Ingredients
8tablespoonsbuttersoftened
3ouncescream cheesesoftened
½cupgranulated sugar
½teaspoonvanilla extract
¼teaspoonsea salt
1¼cupsall-purpose flour
1eggbeaten
1tablespoonwater
⅓cuppecan bits
⅓cuppumpkin butter
Instructions
Preheat oven to 350° degrees. Prepare a baking pan by lining with a silicone baking mat or parchment paper.
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. If the dough is too soft to handle, refrigerate for 30 minutes to 1 hour or until it is easier to handle.
Beat egg and water in a small bowl. In another bowl, place pecan bits for rolling. Set aside.
Scoop about a tablespoonful of dough and roll it into a ball. Dredge each ball in the egg wash; drop into the pecans and roll around to coat.
Place onto the prepared pan. Continue until all the dough is used up.
Using a teaspoon measure or your thumb, push down on the top of each dough ball to create an indentation.
Fill each well with a heaping ½ teaspoon of Pumpkin Butter until just filled.
Bake for about 12-14 minutes or until the edges and bottoms 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 as they will be soft and more difficult to move when warm.