Pumpkin Butter Thumbprint Cookies
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!
Servings: 24 cookies, depending on size
Ingredients
- 8 tablespoons unsalted butter softened
- 3 ounces cream cheese softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1¼ cups all-purpose flour
- 1 egg beaten
- 1 tablespoon water
- ⅓ cup pecan bits or finely chopped pecans
- ⅓ cup pumpkin butter
Instructions
- Preheat oven to 350°F degrees. Prepare a baking pan by lining with a silicone baking mat or parchment paper.
- In the bowl of a stand mixer, beat together 8 tablespoons unsalted butter,3 ounces cream cheese, ½ cup granulated sugar, ½ teaspoon vanilla extract and ¼ teaspoon sea salt until smooth.
- Slowly add in the 1¼ cups all-purpose 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 1 egg and 1 tablespoon water in a small bowl. In another bowl, place ⅓ cup 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 1/2 teaspoon of ⅓ cup 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.
Notes
Cookie dough adapted from Baking a Moment