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Pumpkin Butter Thumbprint Cookies
Easy pumpkin cookie recipe that is perfect for fall and the holidays. Recipe adapted from The Kitchen Prep
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Chill time
10
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
Fall
Servings:
12
people
Calories:
298
kcal
Author:
Dan from Platter Talk
Cost:
Under $10
Ingredients
2
sticks
1 cup butter, softened
8
ounces
cream cheese
softened
1/2
cup
sugar
1/2
cup
brown sugar
1
teaspoon
vanilla extract
1/2
teaspoon
salt
2 1/4
cups
all-purpose flour
2
egg + 1 tablespoon milk
beaten together
1
cup
chopped walnuts
1
cup
Pumpkin Butter
Instructions
In large mixing bowl, combine butter, cream cheese, sugars, and vanilla extract.
Use an electric hand mixer or stand mixer and cream together.
Slowly add flour until just mixed together.
Cover bowl with plastic wrap and place in freezer for 10 minutes.
Meanwhile, preheat oven to 350 degrees.
Place eggs and milk in small mixing bowl and beat until well blended.
Place walnuts in separate small bowl.
Remove dough from freezer and use a teaspoon to scoop out meatball size portions.
Roll between palm of hands to smooth ball, about 1.5 inches in diameter.
Dip each cookie ball in egg and milk mixture then roll in walnuts.
Place on cookie sheet and use thumb to create well in center of each cookie.
Place about pumpkin butter in plastic sandwich bag and snip off small piece from corner.
Gently squeeze bag to pipe pumpkin butter into the well of each cookie.
Bake 15 minutes, or until golden brown.
Remove from oven and allow to cool on wire rack.
Notes
If you have nut allergies, substitute min-chocolate chips for the nuts.
If you find the dough is not firm enough to roll into balls:
Add a bit more flour until you can shape it.
Leave the bowl of dough in the freezer between batches.
Nutrition
Calories:
298
kcal
|
Carbohydrates:
39
g
|
Protein:
6
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Cholesterol:
48
mg
|
Sodium:
172
mg
|
Potassium:
158
mg
|
Fiber:
2
g
|
Sugar:
18
g
|
Vitamin A:
1534
IU
|
Vitamin C:
3
mg
|
Calcium:
49
mg
|
Iron:
2
mg