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Pumpkin Butter Filled Thumbprint Cookies
These pumpkin butter filled thumbprint cookies are the perfect fall treat that just crumble in your mouth. So buttery with the delicious crunch of salty pecans and that pumpkin butter! Yum!
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Fall is by far the best season ever. I love fall and I love pumpkin. I always make jam filled thumbprint cookies for Christmas and I wanted to make a fall thumbprint cookie. This pumpkin butter filled thumbprint cookie is the perfect bite of fall. The dough itself has pumpkin spice in it for that classic taste of fall everyone likes. The salty pecans give the cookie a little crunch. And the local pumpkin butter! It is very similar to apple butter, but with a pumpkin cinnamon taste.
When you are making the cookie dough the dough itself may look dry and crumbly. That is OK! As you work with it it will form together. Shape the dough into small balls and then use your thumb (hence the name) to make a hole in the center of each cookie. Be sure to not press down all the way. It is not a donut! About half way down is good for when making the thumbprint. The dough might crack while making the well. This is expected. Just try to press the dough back together as best you can.
The cookie dough balls will then need to chill for 30 minutes to an hour in the fridge or freezer before baking.
After chilling the cookie dough balls, dip them into the reserved egg white and roll into the finely grinded pecans. I recommend using finely chopped pecans to ensure the nuts stick to the dough. Use a food processor to grind the nuts. Try to avoid dipping the bottoms of the cookie into the nuts. This just allows the cookies to sit flesh on the pan.
The cookies bake at 325 degrees Fahrenheit for about 15-17 minutes. After baking the center well may puff up a little. Push down the well as soon as you take the cookies out.
When the cookies have cooled slightly, but are still warm it is time to fill them with pumpkin butter. I filled each cookie with 1/4 to 1/2 teaspoon of pumpkin butter depending on how big your cookies and prints are. The pumpkin butter will firm up when the cookie cools down.
I got my pumpkin butter at a local winery, Maize Valley Winery. The pumpkin butter itself is Maize Valley Pumpkin Butter. You can usually find pumpkin butter at specialty grocery stores or farmers markets during the season.
Tips for Making Pumpkin Butter Filled Thumbprint Cookies
- Cookie dough may look dry and crumbly. It will form together as working with it.
- The dough may also start cracking as pushing thumbprint hole down. Do your best to shape it back together. The crumbly dough gives the cookie that melt-in-your-mouth aspect when biting into it!
- When making the thumbprint in the center of your cookie ball, only press halfway down. Just enough to hold a small scoop of filling.
- Chill dough balls in fridge or freezer for 30 minutes to an hour to allow dough from spreading. Keeps the shape.
- Dip chilled balls into egg white to ensure nuts will stick.
- After cooking the cookies, the wells may have puffed up. Press down thumbprint hole.
- Allow cookies to cool on cookie sheet for a few minutes before transferring.
- When the cookie is still warm, fill with pumpkin butter
I Do Not Have Pecans, Can I Use A Different Kind Of Nut?
- Yes, most definitely. I like using walnuts as a substitution. Walnuts are also usually cheaper at stores.
I Have A Nut Allergy. Can I Omit Nuts?
- Yes you can. These cookies will still taste great. You might even be able to taste the pumpkin spice better:)
I Can’t Find Pumpkin Butter. What Can I Use for A Substitute?
- I would use apple butter if you can’t find pumpkin butter. I know that apple butter is way more common. Pumpkin butter also does not hit the shelves until fall. Apple butter is the next best option if looking for that fall taste.
How To Store Pumpkin Butter Filled Thumbprint Cookies
- Store in an airtight container for up to five days. Can also freeze for up to three months. Thaw before serving.
These Pumpkin Butter Filled Thumbprint Cookies are so simple to make. I hope you love them as much as I do!
Pumpkin Butter Filled Thumbprint Cookies
Ingredients
- ½ cup unsalted butter (1 stick), softened to room temperature
- ½ cup sugar
- 1 egg separated
- ½ teaspoon vanilla extract
- 1½ cups all purpose flour
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup finely chopped pecans
- ¼ cup pumpkin butter
Instructions
- Cream together butter and sugar until light and fluffy.
- Add in the egg yolk and vanilla; mix until incorporated
- In a separate bowl whisk together flour, pumpkin pie spice, and salt.
- Slowly add in flour mixture into butter mixture until fully incorporated. Dough may look dry. That is ok.
- Form the dough into small balls. Press your thumb into each cookie, half way down, to make a well for the pumpkin butter.
- Chill in fridge or freezer for 30 minutes to an hour.
- Preheat oven to 325 °F
- Dip cookies into the reserved egg white and roll into grinded pecans
- Place cookies on a sheet pan with parchment paper or silicone baking mat, one inch apart
- Bake for 15-17 minutes or until cookies are golden brown and pecans are darkened slightly. Remove from the oven and press down well in the center of each cookie that has puffed up.
- Let cookies cool for a few minutes, then move to a cooling rack. Fill with pumpkin butter when still warm.
If you liked this post be sure to pin it so you can find the recipe to make them again and to share with others.
