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.
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Chinweoke Ebenezer
[email protected]I'm definitely making these cookies again. They're the perfect holiday treat.
bigRick bigRick
[email protected]These cookies are so festive and delicious. I love the combination of pumpkin and gingerbread flavors.
Samir Mia
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect cookie for fall gatherings.
Logan Vormelker
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
Tahirmanj Adv
[email protected]I'm not a big fan of gingerbread, but I really enjoyed these cookies. The pumpkin flavor is very prominent and the cookies are not too sweet.
Faraz Butt
[email protected]These cookies are so easy to make, my kids helped me make them. They had a lot of fun pressing their thumbs into the cookies and filling them with jam.
Sumaer Channa
[email protected]I'm allergic to nuts, so I used sunflower seed butter instead of almond butter. The cookies turned out great!
WAQAS PRINCE 302
[email protected]These cookies are the perfect way to use up leftover pumpkin puree. They're also a great make-ahead cookie. I made them a few days ahead of time and they were still delicious.
Robinson Treasure
[email protected]I made these cookies for a bake sale and they were a huge success! Everyone loved them, and I even had people asking for the recipe.
Iftikhar sipra
[email protected]These cookies are so cute! I love the way the thumbprint in the center holds the jam. I used raspberry jam and it was the perfect complement to the pumpkin and gingerbread flavors.
shanon sudar
[email protected]I love the idea of these cookies, but I found the dough to be a bit too sticky. I had to add extra flour to get it to a workable consistency.
samad khan chana
[email protected]These cookies were a bit too dry for my taste. I think I would add an extra egg yolk to the dough next time.
rylie salyer
[email protected]I'm not a huge fan of pumpkin, but these cookies were surprisingly good. The gingerbread flavor really balances out the pumpkin flavor, and the cookies are not too sweet.
Sahil Sohtra
[email protected]These cookies are the perfect fall treat. They're soft and chewy, with just the right amount of spice. I love the addition of the ginger, it really gives them a unique flavor.
Goku Sun
[email protected]I've never made thumbprint cookies before, but these were so easy to make. The recipe was clear and concise, and the cookies turned out perfectly.
Lisa Muniz
[email protected]These cookies are so delicious and festive! I made them for a holiday party and they were a huge hit. Everyone loved the combination of pumpkin and gingerbread flavors.