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Thumbprint Pumpkin Cookies
Thumbprint Pumpkin Cookies

Thumbprint Pumpkin Cookies

29 Min(s)
15 Min(s) Prep
14 Min(s) Cook
Cradle a dollop of creamy pumpkin pie filling in these pecan pumpkin cookies. Our delectable Thumbprint Pumpkin Cookies are great for Thanksgiving!
What You Need
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48 servings
Original recipe yields 48 servings
For the cookies
2-1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
4 oz. (1/2 8 oz. pkg) PHILADELPHIA Cream Cheese, softened
1 cup light brown sugar, tightly packed
3 Tbsp. granulated sugar
2 large egg s
2-1/2 tsp. vanilla extract
1 cup finely chopped PLANTERS Pecans
1 cup For the pumpkin pie filling
4 oz. (1/2 8 oz. pkg) PHILADELPHIA Cream Cheese, softened
1 cup pumpkin puree
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. grated nutmeg
1/2 tsp. vanilla extract
3/4 cup powdered sugar
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Let's Make It
Make the cookie dough:

In a medium bowl, combine the flour, salt, baking soda and ground cinnamon. Mix briefly with a fork to combine and set aside.
In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, cream butter, cream cheese, and sugars until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Reduce the speed to low and add the flour mixture in 2 parts and mix until just combined. Fold in the pecans, folding the cookie dough onto itself with a spatula to incorporate all the dry bits.
Cover the mixing bowl with plastic wrap and place in the freezer for about 30 minutes.
As the dough chills, make the pumpkin pie filling.
Make the pumpkin pie filling:

To a bowl of an electric mixer fitted with a whisk attachment (a hand mixer works well here too), add the cream cheese, pumpkin puree, spices, and vanilla extract. Whisk on medium until incorporated, about 30 seconds. Reduce the speed to low and add the confectioners' sugar. Mix until the confectioners’ sugar is mostly combined, then increase the speed to high and mix until smooth. Transfer the pumpkin pie filling to piping bag fitted a decorative or round tip, cover the tip with plastic wrap, and place piping bag in the refrigerator until ready to use.
Bake the cookies:

Preheat oven to 350°F and remove cookie dough from the freezer.
With a small cookie scoop, drop spoonfuls of cookie dough onto baking sheets about 1 inch apart. Place cookies in the oven and bake for about 12-14 minutes until lightly browned, rotating pan midway through to ensure even baking.
Remove cookies from the oven and with a cookie scoop make an indentation in the middle of each cookie. Allow the cookies to cool slightly in the baking sheet, then transfer to a rack to cool completely.
Fill the cookies:

Remove piping bag from the refrigerator. Fill indentation of each cookie with pumpkin pie filling. Allow the filling to set in a cool place for about 30 minutes. When the filling sets it should feel tacky to the touch.
Kitchen Tips
Tip 1
Make Ahead
Cookie dough can kept in the freezer, tightly wrapped for up to one month.
Tip 2
Make Ahead
Pumpkin pie filling can be made ahead of time and will keep in the refrigerator for about 3 days. If separation occurs, mix quickly with a fork to reconstitute.
Tip 3
Special Extra
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Tip 4
Feel free to replace pecans in the cookie dough with PLANTERS Walnuts instead of the pecans!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
48 cookies
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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