Name: Pumpkin Thumbprints
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: about 24 cookies
Ingredients: Cooking spray; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon, plus more for dusting; 1/4 teaspoon ground allspice; 1/4 teaspoon plus a pinch of salt; 1/2 cup packed light brown sugar; 1/2 cup pumpkin puree; 1/3 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 4 ounces cream cheese, at room temperature; 2 tablespoons unsalted butter, at room temperature; 1/2 cup confectioners' sugar; 1/2 teaspoon fresh lemon juice

Directions

Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; mist with cooking spray.
Whisk the flour, baking powder, baking soda, cinnamon, allspice and 1/4 teaspoon salt in a medium bowl. Whisk the brown sugar, pumpkin puree, vegetable oil, egg and 1/2 teaspoon vanilla in a large bowl; add the flour mixture and gently stir with a wooden spoon until just incorporated.
Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Bake 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Return to the oven, switching the position of the pans, and bake until set, 4 to 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Make the filling: Beat the cream cheese and butter in a bowl with a mixer on medium-high speed until smooth. Add the confectioners' sugar, lemon juice, the remaining 1/2 teaspoon vanilla and a pinch of salt; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations. Dust with cinnamon.

Photograph by Andrew Purcell

Courtesy of Food Network Magazine

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Pumpkin Thumbprints

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