Snickerdoodle Pumpkin Butter Thumbprints

Chewy snickerdoodles can only get better but turning them into thumbprints filled with pumpkin butter.

The truth about these cookies is that I made them in February. Sometimes I buy more seasonal items than I end up having time to use, but in an effort to not let it go to waste I will still make something shortly after and just save it for the next time it comes around. And here we are! I find myself very grateful for these moments especially now that I am overly stressed at work. So yes I made these in February and despite being off-season they were still most enjoyed by all with whom I shared them. They are snickerdoodles made with a little pumpkin spice and then turned into thumbprints with a dollop of pumpkin butter in the center!

Two years ago: Peanut Butter Ricotta Pierogies with Chocolate Dipping Sauce

Four years ago: No-Churn Pumpkin Cannoli Ice Cream

Five years ago: Ghost Chili with Cornbread Topping and Chipotle Creama

SNICKERDOODLE PUMPKIN BUTTER THUMBPRINTS

Makes approximately 1-1/2 dozen cookies

Ingredients:

DOUGH

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

1 tsp vanilla extract

1-3/4 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp cream of tartar

1/4 tsp pumpkin pie spice

1/4 tsp salt

COATING

1/4 cup granulated sugar

2 tsp cinnamon

1/2 tsp nutmeg

FILLING

1/2 cup pumpkin butter (I used Trader Joe’s)

Directions:

1. In a large bowl, combine the butter and sugars, and beat on medium-high speed until light and fluffy, about 3 minutes.
2. Scrape down the sides of the bowl, add the egg, vanilla, and beat on medium-high speed until just incorporated and creamy, about 1 minute.
3. Scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined, about 1 minute.
4. Using a medium 2-inch cookie scoop or your hands, roll about 2 tablespoons of dough into balls and place on a large plate or tray.
5. Cover dough tightly with plastic wrap and refrigerate for at least 1 hour (up to 5 days).
6. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper, set aside.
7. In a small bowl, combine sugar, cinnamon, and nutmeg, and stir to combine. Roll each ball of dough in the cinnamon-sugar. Place dough on prepared baking sheet, spaced at least 2 inches apart.
8. Bake for 8-10 minutes, or until edges have set and tops are just set.
9. Using the back of a spoon or your thumb, gently push a crevasse into the center of each cookie immediately after removing from oven. (Be careful not to push all the way through the cookie.) Let cool slightly before transferring to wire rack.
10. Once completely cool, spoon a teaspoon of pumpkin butter into the center of each cookie.

Source: Adapted from my Pumpkin Snickerdoodle Blossoms.