Pumpkin Pie Thumbprint Cookies

5 from 1 vote

If you love the cozy flavours of fall these Pumpkin Pie Cookies are perfect for you! A soft vanilla cookie base, sweet and buttery, filled with a creamy white chocolate pumpkin pie spiced center. Each bite is like a mini taste of pumpkin pie in a fun an easy-to-make cookie.

Prep Time20

Cook Time8

Total Time28

Course: Snack

Cuisine: American

Servings: cookies

Calories: 120kcal

Author: Christy Faber

Ingredients

Wet Ingredients

1 cup unsalted butter softened
⅔ cup brown sugar
1 large egg
2 tsp pure vanilla extract

Dry Ingredients

2 ⅔ cup all-purpose flour
½ tsp sea salt

Pumpkin White Chocolate Ganache

⅓ cup pure pumpkin puree
¾ cup white chocolate chips (or 6 oz white baker's chocolate)
¼ tsp pumpkin pie spice

Topping The Cookies

sprinkle of ground cinnamon

Instructions

Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper.
In a medium sized bowl, cream together butter, brown sugar, one egg and vanilla extract.
1 cup unsalted butter, ⅔ cup brown sugar, 1 large egg, 2 teaspoon pure vanilla extract
Add the flour and sea salt to the wet ingredients, mixing until just combined. The dough may seem firm and slightly dry, which is normal and ensures the cookies hold their shape during baking.
2 ⅔ cup all-purpose flour, ½ teaspoon sea salt
Roll the dough into small balls, about 2 teaspoons each, and place them on the prepared cookie sheets, about 12 cookies per sheet. (You can weigh each ball to be around 20 grams if desired.)
Make a small imprint in the centre of the cookies with your thumb, back of a ½ teaspoon or with the rounded end of a wooden spoon. Bake for 7-8 minutes.
While the last tray of cookies is in the oven, gently warm the pure pumpkin puree, then add the white chocolate chips and pumpkin pie spice and stir until fully melted.
⅓ cup pure pumpkin puree, ¾ cup white chocolate chips, ¼ teaspoon pumpkin pie spice
Once the cookies have cooled slightly, add a dollop of the white chocolate pumpkin filling to the centre indentation made in the thumbprint cookies. Top the cookies with a sprinkle of cinnamon if desired. Allow the ganache to cool and to set in the cookie.
This recipe yields approximately 36 small cookies. Enjoy!

Notes

Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.

When the cookies come out of the oven, sometimes a few of the cookies lose their defined indentation in the center. I just press the center gently with the end of a wooden spoon or similar kitchen tool to reinforce the indentation of the cookies while they’re still warm. Press carefully to prevent splitting the side of the cookie.

I begin to make the ganache when the last tray of cookies are in the oven because you want to distribute the ganache between the cookies while it’s still slightly warm.

Store in a single layer: To prevent the white chocolate ganache filling from sticking to other cookies, store the cookies in a single layer in an airtight container.

Nutrition