Dessertsbrokenovenbaking4.8
Pumpkin Pie Filled Thumbprint Cookies
Mini pumpkin pies in cookie form! These individual desserts are made of shortbread crusts and delicious pumpkin pie filling.
👥 21 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 10 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- baking sheet
- oven
- whisk
- pan
📝 Preparation Steps
1
Shortbread Cookie Dough
2
In a large bowl, cream together the butter and brown sugar until light and fluffy (⏱️ 2-3 minutes with a hand mixer on medium speed). Mix in the vanilla extract well, then stir in the flour and salt until everything is combined well.
½ cup brown sugar (light or dark, packed)brown sugar (light or dark, packed)2 tablespoonsvanilla extract1 teaspoon
3
Scoop and roll into smooth cookie dough balls (about 4 teaspoons each), then place them on a baking sheet about 2 inches apart.
4
Press your thumb into the center of each ball to create a well. Be careful not to break through the bottoms of the cookie dough balls or filling may leak out.
5
Chill the thumbprint cookies in the refrigerator or freezer until they're cold and firm. Preheat the oven to 375°F and make the pumpkin pie filling while they chill.
6
Pumpkin Pie Filling
7
In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, egg yolk, brown sugar, flour, and pumpkin pie spice.
large egg yolk1½ cup brown sugar (light or dark, packed)brown sugar (light or dark, packed)2 tablespoons
8
Assemble and Bake
9
Carefully spoon pumpkin pie filling into each chilled cookie well, then bake at 375°F until the edges start to tan (about ⏱️ 10-13 minutes).
10
Let cookies cool on the pan until firm enough to transfer to a wire rack to finish cooling. Top with whipped cream before serving (optional).
whipped cream (optional, for topping)
Nutrition Facts
calories
174 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
9 g
sodium Content
38 mg
protein Content
2 g
trans Fat Content
0.4 g
cholesterol Content
34 mg
carbohydrate Content
20 g
saturated Fat Content
6 g
unsaturated Fat Content
2.4 g
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