Best 2 Pumpkin Gingerbread Thumbprint Cookies Recipes
Indulge in the delightful harmony of pumpkin and gingerbread flavors with these captivating thumbprint cookies. These bite-sized treats combine the warmth of classic gingerbread with the seasonal sweetness of pumpkin, resulting in a symphony of flavors that will tantalize your taste buds. Each cookie features a chewy gingerbread base and a delectable pumpkin filling, creating a perfect balance of textures and flavors. With the added touch of a cream cheese frosting, these cookies are elevated to a new level of decadence, making them the perfect accompaniment to your holiday gatherings or cozy afternoon tea parties. Discover the joy of baking with this comprehensive recipe, which includes detailed instructions, helpful tips, and variations to suit your preferences. Let's embark on a culinary journey to create these irresistible pumpkin gingerbread thumbprint cookies that are sure to become a beloved tradition.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN-GINGERBREAD THUMBPRINT COOKIES
These cookies are the result of a recipe inspiration and an afternoon spent experimenting in the kitchen with my daughters. I took the cookies to a meeting and they were a hit. So yummy with a cup of coffee! -Jennifer Needham, Woodstock, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large bowl, combine cookie mix, hot water and butter. Stir in pumpkin. In a small bowl, whisk flour and pie spice; gradually stir into mixture. Shape dough into 1-in. balls., Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until set, 6-8 minutes. Immediately press a chocolate kiss into center of each cookie. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 51mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN PIE THUMBPRINT COOKIES
This cookie is the perfect mashup of pumpkin pie and chewy sugar cookie, topped off with a super-quick, crunchy pecan crumble, made right in the microwave.
Provided by Eddie Jackson
Categories dessert
Time 1h45m
Yield 18 cookies
Number Of Ingredients 18
Steps:
- For the cookies: Whisk the flour, baking powder, salt and 1/2 teaspoon of the pumpkin pie spice in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Add the vanilla. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.
- Mix the remaining 1/4 teaspoon pumpkin pie spice and 1/4 cup granulated sugar in a shallow bowl or plate. Roll the dough into 1 1/2-inch balls (each ball should be a heaping tablespoon; you should have about 18 balls), then roll in the spiced sugar mixture. Divide the dough balls between 2 baking sheets, spacing them about 2 inches apart. Use the handle of a wooden spoon to indent the centers of each dough ball, pinching together any large cracks that form (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes.
- Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
- Bake until the cookies just begin to warm through, about 6 minutes. Remove the baking sheets from the oven and use the handle of a wooden spoon to indent the centers just a little more. Return them to the oven, rotating the baking sheets from top to bottom and front to back, and bake until the cookies are set and slightly browned on the bottom, an additional 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes.
- For the pecan crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the pecans, brown sugar, oats and pumpkin pie spice. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes.
- For the pumpkin pie filling: Whisk the confectioners' sugar, pumpkin puree, cream cheese, vanilla extract and fine salt in a small bowl until smooth.
- Assemble the cookies: Once the cookies are cool, spoon 1 to 2 teaspoons of filling into the center of each cookie and smooth the top if needed. Sprinkle the crumble on top of the filling. Store in an airtight container for up to 3 days.
Tips:
- For the best flavor, use fresh pumpkin puree. You can make your own by roasting a pumpkin and scooping out the flesh, or you can buy it canned.
- If you don't have molasses, you can substitute an equal amount of honey or maple syrup.
- Be careful not to overmix the dough, as this will make the cookies tough.
- If the dough is too sticky to handle, chill it for 30 minutes before rolling it out.
- Don't overfill the thumbprint indentations, as the filling will spread while baking.
- Bake the cookies until the edges are just beginning to brown.
Conclusion:
These pumpkin gingerbread thumbprint cookies are a delicious and festive treat that is perfect for the holiday season. They are easy to make and can be customized with your favorite fillings. Whether you enjoy them plain or filled with jam, cream cheese, or chocolate, these cookies are sure to be a hit with everyone who tries them.
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