Thursday, September 20, 2012

Pumpkin Thumbprint Cookies with Cream Cheese Frosting

As I'm sure you've seen on most of the blogs and Pinterest lately, we've all gone a little bit pumpkin crazy!  I love the Fall and have been experimenting with several of my pumpkin recipes.  I decided to change my Cream Cheese Thumbprint Cookies into a Fall cookie by making it a Pumpkin Thumbprint with Cream Cheese frosting.   And let me tell you, it was SO worth the change.  This is a cookie that represents Fall to the fullest.  Not overly sweet with just the right amount of pumpkin and spices, all topped off with a wonderful cream cheese frosting.  Totally my new FAVORITE cookie!
Here's what you need:

1/2 cup margarine, at room temperature
1/2 cup butter, unsalted at room temperature
1/2 cup brown sugar
1/2 cup pumpkin
1 egg
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2-1/2 cups flour, all purpose
1/2 tsp. salt

4 oz. cream cheese, room temperature
2 Tbs. butter, unsalted, at room temperature
2 cups powdered sugar
1/2 tsp. vanilla

Pre heat oven to 350 degrees.  Line a baking sheet with parchment and set aside.

In the bowl of a stand mixer or a medium bowl beat the butter and margarine until light and fluffy, about 2 minutes.
Add the brown sugar and mix until well blended.
Add the pumpkin, egg, and spices and mix until well blended.
Add flour and salt and mix until combined.  
Drop by rounded tablespoonful's or using a medium Pampered Chef scoop onto a parchment lined baking sheet.
Using a well rounded teaspoon (dipped in flour) press into the very center of the dough to form the well for the frosting.
Bake for 10 minutes.  Remove from oven and remove the cookies to a cooling rack to cool completely.
Prepare the frosting by beating the cream cheese and butter until fluffy.  Add the vanilla and mix well.
Add the powdered sugar and mix until smooth and thick.
Place frosting into a plastic zip bag and seal, removing the air as you go.  Snip a small corner off the end with scissors.
Frost each center well of the cookies.
Yum!  These cookies are not overly sweet but taste just like Fall should.  All spicy warmth and creamy frosting.  Go make these now!  You won't regret it, I promise :)


Serves - 2 dozen  - Store in an airtight container for up to 5 days (Ha! If they last that long)

You can find me each week linking up to these wonderful blogs.


  1. Methinks I need to make pumpkin cookies this year. These look SO fabulous!

    1. Thanks Dorothy,
      They were super delicious and you should try them :)

  2. Replies
    1. Thanks Ambreen,
      They were super yummy. Just right for Fall :)

  3. Michelle - these are looking GOOD !!
    I wish I could have a few right now :)

    1. Winnie,
      Give them a try, you'll love them :)

  4. Those sound so good. The only thumbprint cookies I have ever seen are the ones with the jelly stuff in the middle and I just can't support jelly on my cookie. frosting is something I can get behind! Pumpkin cookies in the fall are the best.

  5. These look awesome! Thanks for sharing at Must Try Monday!

  6. These look good...pumpkin is such a great baking ingredient. Thanks for the step-by-step and great photos.

  7. Hey from tessacotton! Love your creations, they look delicious! I would be so thrilled if you would link up to my new, halloween themed linky party, live today!

  8. Wow those look delicious. Cream cheese and pumpkin that's a great combination. Thanks for sharing at The Gathering Spot this week.

  9. I actually seek to go pumpkin crazy because I love to get more of the healthy nutrients from pumpkin in my diet! These look spectacular! Love the cream cheese frosting, too!

  10. I've actually been looking for a good pumpkin cookie recipe this week because we have an extra can of pumpkin left over from our Thanksgiving (which is in early October here in Canada). I think I'll try these out!


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