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Pumpkin Thumbprint Cookies

Course Dessert
Cuisine American
Keyword thumbprint cookies
Servings 12 cookies
Calories 76kcal
Author Emma Chapman

Ingredients

  • ½ cup butter softened
  • ⅓ cup sugar
  • 1 egg yolk
  • ¾ teaspoon vanilla extract
  • ¾ cup flour
  • ¼ cup flour whole wheat
  • ¼ teaspoon salt

For the Filling:

  • 1 egg yolk
  • 1 tablespoon pumpkin puree
  • ⅛ teaspoon cinnamon
  • 1-2 ounces melted dark chocolate optional

Instructions

  • 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.
  • 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. 

Notes

These are the perfect little cookies to go with an afternoon cup of tea or coffee!

Nutrition

Calories: 76kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 34mg | Sodium: 61mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 254IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg