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:

Cookies
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

Frosting
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 :)

Enjoy!

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

Here's the handy printable - Pumpkin Thumbprint Cookie with Cream Cheese Frosting 

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