Pumpkin Spice Thumbprint Cookies


There is nothing that puts me more in the mood to bake than Fall and the start of October! I have a special place in my heart for a good thumbprint cookie but I’ve found they are hard to come by. The cookie itself needs to be the right amount of saltiness to balance out the sweet icing and they cannot be hard or dry. There is a place in Lubbock (where I am from) called Sugar Bakers. Sugar Bakers makes the most insanely delicious thumbprints that are on constant rotation with icing that fits the season. I literally CRAVE these cookies and have never been able to find ones that come close to comparing. Until now… This cookie recipe is not only extremely simple and easy, it’s downright delicious. The cookie is buttery, a touch salty and perfectly moist (if baked correctly). The icing is creamy, not overly sweet and pairs perfectly with this time of year. I could go on and on about these delightful treats but do yourself a favor and try them out! I can assure you you will impress yourself!

Pumpkin Spice Thumbprint Cookies

Ingredients for the icing

1/2 cup organic pureed pumpkin

1/4 teaspoon of cinnamon

1/4 teaspoon of nutmeg

4 cups of powdered sugar

1 teaspoon vanilla

1 cup of butter

1 tablespoon of milk

Ingredients for the cookies

2 cups margarine

6 tablespoons of sugar

1 teaspoon of vanilla

1/2 teaspoon of salt

4 cups flour



For the cookies

Make sure the margarine is at room temperature. Combine the margarine, sugar, vanilla and salt in a bowl. Add the flour a cup at a time as you are combining with the wet ingredients. (A Kitchenaid makes this process extremely easy and fast!) And just like that, the dough is done! On an ungreased baking sheet, make little balls about as big a a spoon full and press your thumb in the center to make a dent for the icing. Bake at 350 for 10-12 minutes.

**Depending on your oven, you might want to add a couple of minutes. I always have a test cookie to try out to make sure they are done.

For the icing

Combine room temperature butter and pumpkin puree until combined. Add in the powdered sugar slowly as you are mixing to thoroughly combine. Then add in cinnamon, nutmeg and vanilla. Lastly, add in the milk as you are whisking to achieve the desired consistency you are looking for.

**You don’t want the icing too thin. Keep it thick and creamy!

After the icing is complete, place it in a large ziplock bag. Cut a dime size hole in one corner to ice the cookies.