Description

Soft, spiced pumpkin thumbprint cookies with a gooey caramel center. These easy-to-make cookies require zero dough chilling and are ready in under 30 minutes, making them the perfect last-minute dessert.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup pure pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla extract
Caramel sauce or soft caramel candies, for filling

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the pumpkin puree and vanilla extract to the butter mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spaced 2 inches apart.
Use your thumb or the back of a small spoon to press a deep indentation (about 1/2 inch deep) into the center of each ball.
Drop a small amount of caramel sauce or a piece of caramel candy into each indentation.
Bake for 10-12 minutes, until edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. Ensure butter is softened but not melted. If your kitchen is warm, chill the dough balls for 10 minutes before baking to help them hold their shape. Cookies will firm up as they cool.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 14
Sodium: 150
Fat: 6
Saturated Fat: 3
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: pumpkin cookies, thumbprint cookies, fall baking, caramel cookies, easy dessert, pumpkin spice, 5pm win, gluten-free option