Small Batch Pumpkin Thumbprint Cookies
This post may contain affiliate links. See my disclosure policy.
These small batch pumpkin thumbprints combine the classic flavors of pumpkin and spice into a scaled-down batch of cookies with a creamy center. The easy 10-minute dough is made with pumpkin puree and a little cream cheese to keep the cookies soft and chewy. And a smooth cream cheese frosting center finishes these fall favorites.
Thumbprint cookie, Meet pumpkin Season
These pumpkin thumbprints take a page from my small batch pumpkin whoopie pies. Same flavor, just in a more compact form.
The cookies are super soft with a slight chew (yes, please). The same soft texture of my pumpkin chocolate chip small batch cookies. For these, I even swap in a little cream cheese with the butter, which keeps the cookies soft and moist for days.
The cookies showcase everything you’d expect in a fall dessert: earthy pumpkin, warm spices, and a deliberately not-so-sweet cookie. In my recipe testing, I almost added a little more sugar, but I’m glad I didn’t.
Why? Because the center well that holds the creamiest cream cheese frosting adds all the sweet you need. So what you have is a perfectly balanced cookie that can only be compared to pumpkin cheesecake in cookie form.
These cookies are another one of those recipes that stop me in my tracks. Not only am I pretty excited it’s pumpkin season, but the pumpkin + cream cheese combination is next level good.
Make a batch for you, plus and extra to share. Your friends will thank you.
Pumpkin Thumbprints Are Easy To Make
The cookie dough comes together quickly. I use a stand mixer with a 3-quart mixing bowl to cream together the butter, cream cheese, and sugar. The smaller bowl does a better job of making sure everything is mixed properly, and your mixer does the heavy lifting.
Expect a soft dough. Unlike my small batch pumpkin snickerdoodle cookies, there’s no need to blot or drain the pumpkin. These cookies benefit from the extra moisture to make them soft and almost chewy.
To form the thumbprint, bake the cookies for about 10 minutes, then pull them out of the oven. Use the back of a teaspoon to press an indentation into the centers, then return the cookies to the oven for another 4 minutes to finish baking.
While the cookies bake and cool, make the filling. It’s a simple cream cheese frosting with a touch of cinnamon. For easy assembly, transfer the frosting to a piping bag and pipe it straight into the cookie wells.
Tips Before You Start Baking
If you want to double the batch (and you probably will), use two egg yolks instead of one whole egg. The yolks help keep the cookies soft.
Don’t try to press the thumbprint before baking – the dough is too soft. It’s fine to take the cookies out mid-bake to make the indentation. I promise.
The frosting can be made ahead and refrigerated. Just let it soften at room temperature before filling the cookies.
Did You Make It? Let’s Hear About It!
⭐⭐⭐⭐⭐
If you bake these pumpkin thumbprints, come back and leave a review—I’d love to know if they stopped you in your tracks too. 🙂
Small Batch Pumpkin Thumbprint Cookies
by Erin Cernich
Equipment
- Fine Mesh Strainer (optional)
Ingredients
Pumpkin Thumbprints
- 2 tablespoons (28 g) unsalted butter, room temperature
- 2 tablespoons (1 ounce) cream cheese, room temperature
- ¼ cup (55 g) light brown sugar, packed
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla extract
- ¼ cup (61 g) pure canned pumpkin
- ½ cup, plus 2 tablespoons (78 g) 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 (14 g) unsalted butter, room temperature
- ½ cup (60 g) powdered sugar (sifted)
- ½ teaspoon ground cinnamon
- 1 pinch salt
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 Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →
Fresh Takes From Readers