Pumpkin Thumbprints
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 107
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 15
- Sodium
- 68
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
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.