Small Batch Pumpkin Thumbprint Cookies

Pumpkin thumbprint cookies with creamy filling on a plate.

Small Batch Pumpkin Thumbprint Cookies

These small batch pumpkin thumbprint cookies are soft and chewy with classic pumpkin spice flavor. Filled with cream cheese frosting, they’re the perfect fall dessert, that can easily be doubled.

Prep Time10

Cook Time14

Chill1

Total Time1 24

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 126kcal

Author: Erin Cernich

Equipment

Ingredients

Pumpkin Thumbprints

2 tablespoons unsalted butter, room temperature
2 tablespoons (1 ounce) cream cheese, room temperature
¼ cup light brown sugar, packed
1 large egg yolk, room temperature
½ teaspoon vanilla extract
¼ cup pure canned pumpkin
½ cup, plus 2 tablespoons all-purpose flour
⅛ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
¾ teaspoon pumpkin pie spice

Cream Cheese Frosting Filling

2 tablespoons (1 ounce) cream cheese, room temperature
1 tablespoon unsalted butter, room temperature
½ cup powdered sugar sifted
½ teaspoon ground cinnamon
1 pinch salt

US Customary - Metric

Instructions

Pumpkin Thumbprints

In the mixing bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese. Mix on medium-high speed until smooth. Add the brown sugar and mix for about 1 more minute until light and creamy. Note – If using a stand mixer, I recommend the 3-quart mixing bowl (link above) for the small batch dough. Otherwise, you can use a hand mixer and medium mixing bowl.
2 tablespoons unsalted butter, room temperature, 2 tablespoons (1 ounce) cream cheese, room temperature, 1/4 cup light brown sugar, packed
Next, add the egg yolk and vanilla, and mix until the egg is thoroughly combined. Add the pumpkin and mix until smooth. It may look a little curdled, which is ok.
1 large egg yolk, room temperature, 1/2 teaspoon vanilla extract, 1/4 cup pure canned pumpkin
Sprinkle or sift the flour, baking powder, baking soda, salt, and pumpkin pie spice over the wet ingredients. Turn the mixer on medium and mix until no dry streaks remain. The dough will be softer - almost like a thick cake batter. Note - I like to sift the dry ingredients for better distribution and to remove lumps.
1/2 cup, plus 2 tablespoons all-purpose flour, 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 3/4 teaspoon pumpkin pie spice
Cover the bowl and chill the dough for at least 1 hour.
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
Use a cookie scoop to evenly portion 10 cookies. Place them about 2 inches apart on the baking sheet. You will have enough room to fit all 10 on one sheet. Bake for 10 minutes, then remove the cookies from the oven to make the wells using the back of a teaspoon measuring spoon. Return to the oven and bake for another 3 to 4 minutes, or until the edges are set.
Once you remove the cookies from the oven, set the baking sheet on a wire cooling rack and immediately reform the wells with the teaspoon, as they will probably have puffed up during the last few minutes of baking. Cool on the pan for 10 minutes, then transfer the cookies to the rack to cool completely.

Cream Cheese Frosting Filling

I like to make the frosting while the dough is chilling and refrigerate it until ready. Or, you can make it while the cookies are baking and cooling.
Add the butter and cream cheese to a small mixing bowl. Use a hand mixer to mix until smooth. Sift the powdered sugar over the top (to remove lumps) and add the cinnamon and salt. Mix for about 2 minutes until the frosting is fluffy and smooth.
2 tablespoons (1 ounce) cream cheese, room temperature, 1 tablespoon unsalted butter, room temperature, 1/2 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1 pinch salt
At this time, you can transfer the frosting to a piping bag and refrigerate it. The piping bag makes it easy to fill the cookie. Bring it out about 5 to 10 minutes before you're ready to fill, so it softens a little.
Pipe a generous dollop into the thumbprints (about 1.5 tablespoons). The cookies can sit at room temperature for up to 8 hours. After that, I recommend refrigerating because of the frosting.

Notes

Serving Size - This small batch recipe can be doubled. Use 2 egg yolks rather than 1 whole egg so the cookies stay soft.
Pumpkin - Use canned pumpkin puree, not pumpkin pie filling. I like to use Libby's because the pumpkin usually doesn't have as much water.
Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats.
Cream Cheese - Use full-fat cream cheese for the best texture and flavor - in both the cookies and frosting.
Filling the Cookies - You can also spoon the frosting into the wells. It will firm as it chills, so just make sure it is soft enough to easily fill.
Storage and Freezing - Unfilled cookies can sit in a covered container at room temperature for up to 3 days. Or, they can be placed in a freezer bag and frozen for up to 3 months. I don't recommend freezing filled cookies because the texture of the frosting may become grainy.

Nutrition