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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! 
Prep Time1 hr 20 mins
Cook Time14 mins
Total Time1 hr 34 mins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 24 cookies, depending on size
Author: The Kitchen Prep

Ingredients

  • 1 stick {8 tablespoons} butter softened
  • 3 ounces cream cheese softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 cup  + 3 tablespoons all-purpose flour
  • 1 egg + about 1 tablespoon water beaten
  • 1/2 cup toasted pecan bits
  • 1/4 cup pumpkin butter approximately

Instructions

  • 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.
  • 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.
  • 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.
  • When ready to continue, take dough by the tablespoonful and roll 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.
  • Spray the rounded side of a teaspoon measure with non-stick cooking spray {I just use my Misto filled with olive oil} and, using even pressure, push down on the top of each dough ball to create an indentation. You can do this with your thumb, too, {hence "thumbprint cookie}, but I find that using a teaspoon creates a more even well.
  • Fill each well with a heaping 1/2 teaspoon of Pumpkin Butter {or however much you can fit!}.
  • 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 and difficult to move when they're warm.

Notes

Cookie dough adapted from Baking a Moment