Pumpkin Thumbprint Cookies Recipe 45

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PUMPKIN THUMBPRINTS



Pumpkin Thumbprints image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 24 cookies

Number Of Ingredients 16

Cooking spray
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon, plus more for dusting
1/4 teaspoon ground allspice
1/4 teaspoon plus a pinch of salt
1/2 cup packed light brown sugar
1/2 cup pumpkin puree
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/2 teaspoon fresh lemon juice

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; mist with cooking spray.
  • Whisk the flour, baking powder, baking soda, cinnamon, allspice and 1/4 teaspoon salt in a medium bowl. Whisk the brown sugar, pumpkin puree, vegetable oil, egg and 1/2 teaspoon vanilla in a large bowl; add the flour mixture and gently stir with a wooden spoon until just incorporated.
  • Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Bake 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Return to the oven, switching the position of the pans, and bake until set, 4 to 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the filling: Beat the cream cheese and butter in a bowl with a mixer on medium-high speed until smooth. Add the confectioners' sugar, lemon juice, the remaining 1/2 teaspoon vanilla and a pinch of salt; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations. Dust with cinnamon.

PUMPKIN THUMBPRINT COOKIES



Pumpkin Thumbprint Cookies image

These pumpkin thumbprint cookies are so easy to make and very delicious!

Provided by bethmeier7

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 36

Number Of Ingredients 13

2 ½ cups whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup pumpkin
1 cup honey
½ cup butter, melted
2 teaspoons vanilla extract
½ cup crushed walnuts
1 tablespoon butter, softened
1 teaspoon honey

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Mix whole wheat flour, cinnamon, baking powder, baking soda, nutmeg, and salt together in a bowl.
  • Whisk pumpkin, honey, melted butter, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix until combined.
  • Drop cookie dough onto the baking sheets using 2 spoons or a cookie scoop. Use a floured finger to press a dimple into the center of each cookie.
  • Mix walnuts, butter, and honey together for the filling. Evenly distribute the walnut filling among the cookie centers.
  • Bake in the preheated oven until edges are firm and start to brown, about 15 minutes.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 14.9 g, Cholesterol 7.6 mg, Fat 4.1 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 102.4 mg, Sugar 8.3 g

PUMPKIN PIE THUMBPRINT COOKIES



Pumpkin Pie Thumbprint Cookies image

This cookie is the perfect mashup of pumpkin pie and chewy sugar cookie, topped off with a super-quick, crunchy pecan crumble, made right in the microwave.

Provided by Eddie Jackson

Categories     dessert

Time 1h45m

Yield 18 cookies

Number Of Ingredients 18

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 teaspoon pumpkin pie spice
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tablespoon pure vanilla extract
2 tablespoons unsalted butter
3 tablespoons roughly chopped pecans
2 tablespoons light brown sugar
2 tablespoons rolled oats
1/4 teaspoon pumpkin pie spice
1/2 cup confectioners' sugar
1/4 cup pure pumpkin puree
3 ounces cream cheese
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine salt

Steps:

  • For the cookies: Whisk the flour, baking powder, salt and 1/2 teaspoon of the pumpkin pie spice in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Add the vanilla. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.
  • Mix the remaining 1/4 teaspoon pumpkin pie spice and 1/4 cup granulated sugar in a shallow bowl or plate. Roll the dough into 1 1/2-inch balls (each ball should be a heaping tablespoon; you should have about 18 balls), then roll in the spiced sugar mixture. Divide the dough balls between 2 baking sheets, spacing them about 2 inches apart. Use the handle of a wooden spoon to indent the centers of each dough ball, pinching together any large cracks that form (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes.
  • Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
  • Bake until the cookies just begin to warm through, about 6 minutes. Remove the baking sheets from the oven and use the handle of a wooden spoon to indent the centers just a little more. Return them to the oven, rotating the baking sheets from top to bottom and front to back, and bake until the cookies are set and slightly browned on the bottom, an additional 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes.
  • For the pecan crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the pecans, brown sugar, oats and pumpkin pie spice. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes.
  • For the pumpkin pie filling: Whisk the confectioners' sugar, pumpkin puree, cream cheese, vanilla extract and fine salt in a small bowl until smooth.
  • Assemble the cookies: Once the cookies are cool, spoon 1 to 2 teaspoons of filling into the center of each cookie and smooth the top if needed. Sprinkle the crumble on top of the filling. Store in an airtight container for up to 3 days.

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