This is my third pumpkin post and it’s not even officially fall yet. Close-we’ve got 2 days to go and then there is no more holding back!
Thank goodness because I don’t know how much longer I could wait. Fall is my favorite month and I am completely ready for it. Our weather the past few days has been more fall-like, but guess what? We’re forecasted for 90 degrees over the weekend again. Gross, right?
I’ve been hanging onto this cookie recipe for almost a year now and I’m so glad I finally got a chance to share these cookies with you. I was invited for dinner at my in-love’s last night since Josh has been gone for work in California (he gets back tonight) and I offered to bring something and mom suggested dessert. Perfect-I knew just what I was going to make!
These cookies were gobbled up and everyone was wishing for more and I was wishing I had doubled the recipe-something I will probably do from now on in the future. Take my advice, you’ll want to double it too when you share it with friends and family.
These soft and chewy pumpkin thumbprints with a smooth cream cheese filling are the perfect treat to welcome the changing of the seasons!
- 1 cupall-purpose flour
- 1/2 tspbaking powder
- 1/2 tspbaking soda
- 1/2 tspground cinnamon, plus more for dusting
- 1/4 tspground allspice
- 1/4 tsp salt
- 1/2 cuppacked brown sugar
- 1/2 cuppumpkin puree
- 1/3 cupvegetable oil
- 1 largeegg
- 1 tspvanilla extract
- 4 oz cream cheese, at room temperature
- 2 TBunsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1/2 tspfresh lemon juice
- Position racks in the upper and lower thirds of the oven;preheat oven to 375 degrees. Line two baking sheets with parchment paper and lightly spray with nonstick cooking spray, set aside.
- Whisk flour, baking powder, baking soda, cinnamon, allspice, and salt together in a medium bowl. Whisk brown sugar, pumpkin, oil, egg, and 1/2 tsp vanilla together in a large bowl. Add the flour mixture to the pumpkin mixture and stir with a wooden spoon until just combined.
- Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Bake for 6-8 minutes, then remove from oven and with the back of a teaspoon or using your thumb, make an indentation in the center of the cookie. Return pans to oven, switching the placement of the pans and continue baking for another 4-6 minutes. Let cool for 5 minutes before removing to a wire rack to finish cooling completely.
- To make the filling: beat the cream cheese and butter in a bowl on medium-high speed until smooth. Add the powdered sugar, lemon juice and remaining vanilla; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentions and dust with cinnamon.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 57mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 1g
Nutrition information isn't always accurate.
Wednesday 24th of September 2014
I hope you get for real Fall weather soon, girl! I will try to send you some of ours because it's been a tad too chilly at night here! ;) Winter better take its good old time getting here is all I gave to say! These cookies look fantastic!
Chels/Catz in the Kitchen
Wednesday 24th of September 2014
It feels more like fall this week, thank goodness. It ever has been raining-which is a really good thing because we've had so many wildfires around here.