I love thumbprint cookies because of the obvious reasons (sugar! butter!), but also because the process of making them is a real grown-up-playing-with-her-food moment. And that’s kind of fun. I see why kids do it. 🙂
These feature just a little bit of pumpkin. I don’t know about you, but this time of year you can usually find a partially used can of pumpkin puree in my refrigerator most of the time. Not that it’s the same can forever. I usually use it up within a week or so (and I don’t always store it in the can, I often use tupperware), but still it seems that many pumpkin recipes that I enjoy (like homemade PSL syrup among other things) just don’t use an entire 15 oz. can of pumpkin puree. So I’m left adding it to my morning oatmeal or dreaming up little treats to make. Which is partly how these cookies came to be.
I also added a bit of whole grain flour to the batter for these and I think it really adds something, so give it a try. That, and then I’ve tricked you into buying whole grain flour. So now you’ve got to come on the journey with me. What journey, you ask? You know, the journey of substituting whole grain flour in almost everything you make for at least a few months just to see. It’s pretty addicting I tell you.
1/2 cup softened butter
1/3 cup sugar
1 egg yolk
3/4 teaspoon vanilla extract
3/4 cup flour
1/4 cup whole wheat flour
1/4 teaspoon salt
For the pumpkin centers:
2 tablespoons pumpkin puree
1/8 teaspoon cinnamon
1-2 oz melted dark chocolate (optional, but why not?)
In a mixing bowl stir together the butter and sugar until well combined. Stir in the egg yolk and vanilla extract until just combined. Then stir in the flours and salt. The dough should be fairly dense and hold its shape.
For the pumpkin batter, just stir together the yolk, pumpkin and cinnamon. This will kind of resemble baby food. 🙂
Don’t be jealous, but here’s the chocolate I used for these. It’s no secret that I LOVE Askinosie Chocolate, and they just started making these smaller sized bars for Target. Cute, right?
Anyway, once you have your batters ready, divide the cookie dough into twelve small balls and place on a baking sheet lined with a baking mat or parchment paper. Make a small indention in the center with your thumb and fill with a little of the pumpkin batter. Bake at 350°F for 15-16 minutes.
Melt your chocolate (in a double boiler or the microwave) and drizzle it over the top. If pumpkin and chocolate just aren’t for you, then you could use white chocolate for a different flavor or dust with a little powdered sugar. Or, easiest of all, leave them unadorned. They do already have sugar in them so you don’t HAVE to add more.
These are the perfect little cookies to go with an afternoon cup of tea or coffee, so that’s my serving suggestion to you. I’ve been trying to switch to tea in the afternoon instead of coffee because I am getting old and I suspect the coffee keeps me up at night. But man do I love coffee, so it’s hard to remember to switch. The struggle is real. OK, bye now. xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.