Fall is here! Pumpkin Thumbprint Cookies are the perfect fall treat. Gather-up the following ingredients and let’s start baking…
- 2 1/2 cups flour
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 cup (2 sticks) butter, softened
- 2/3 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup canned pumpkin puree
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
In a medium bowl: mix flour, pumpkin pie spice, baking soda, salt, and baking powder.
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin.
Add dry ingredients to wet and fold to combine. Drop by rounded tablespoons 2″ apart onto baking sheet.
Bake for 8 minutes. Remove from oven and push thumb gently into cookie to make indention. Pop back in the oven and continue baking until edges are golden, about 7 minutes.
Let cookies cool slightly. Transfer to wire rack to cool completely.
Fill the thumbprint indention with frosting of choice. I chose to make a vanilla frosting.