Pumpkin Pie Thumbprint Cookies {Plus an iPad Mini Giveaway!}

Pumpkin Pie Thumbprint Cookies {Plus an iPad Mini Giveaway!} might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 16 and costs 27 cents per serving. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 136 calories. This recipe from Weary Chef has 211 fans. Thanksgiving will be even more special with this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up baking powder, flour, egg, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 28%. Similar recipes are Tomato Salad with Sweet Onions | iPad Mini Giveaway, Mandarin Salad and an iPad Giveaway, and Oatmeal Cookie Magic Bars {iPad giveaway}.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.With an electric mixer or vigorously by hand, cream together the butter, cream cheese, and c. sugar until fluffy. Blend in egg and vanilla until smooth. Stir in flour and baking powder until dough forms.In a medium bowl, whisk together all pumpkin filling ingredients until well combined.Using a medium disher or heaping tablespoon, place balls of dough about 2" apart on prepared baking sheets. Press the back of a round teaspoon measuring spoon into each ball to flatten the cookie a bit and leave an indentation. (You can spray the measuring spoon with cooking spray a couple times during this process if the spoon sticks to the dough.)Fill the indentations with pumpkin filling. (You will probably have some filling leftover, which you could stir into pancake or waffle batter within a day or so if you like.)Bake cookies in preheated oven for 15-18 minutes, until bottoms are a little brown and filling has set. The pumpkin will remain soft, but a toothpick inserted in the filling will come out mostly clean.Cool on a wire rack before enjoying.

 

Step by step:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.With an electric mixer or vigorously by hand, cream together the butter, cream cheese, and c. sugar until fluffy. Blend in egg and vanilla until smooth. Stir in flour and baking powder until dough forms.In a medium bowl, whisk together all pumpkin filling ingredients until well combined.Using a medium disher or heaping tablespoon, place balls of dough about 2" apart on prepared baking sheets. Press the back of a round teaspoon measuring spoon into each ball to flatten the cookie a bit and leave an indentation. (You can spray the measuring spoon with cooking spray a couple times during this process if the spoon sticks to the dough.)Fill the indentations with pumpkin filling. (You will probably have some filling leftover, which you could stir into pancake or waffle batter within a day or so if you like.)

2. Bake cookies in preheated oven for 15-18 minutes, until bottoms are a little brown and filling has set. The pumpkin will remain soft, but a toothpick inserted in the filling will come out mostly clean.Cool on a wire rack before enjoying.

Nutrition Information:

covered percent of daily need