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.
[Food Network Magazine|http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-thumbprints.html" target="_blank]
These soft and chewy pumpkin thumbprints with a smooth cream cheese filling are the perfect treat to welcome the changing of the seasons!
15 minPrep Time
15 minCook Time
30 minTotal Time
- 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.