Pumpkin Pie Thumbprint Cookies

Soft-baked thumbprint cookies are studded with pecans and piled high with a deliciously spiced pumpkin cream cheese filling. Find out why These Pumpkin Pie Thumbprint Cookies are fall’s favorite cookie!

Pumpkin Pie Thumbprint Cookies {}

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Pumpkin Pie Thumbprint Cookies {}

Gah! I am so excited to bring you these cookies! No, really homies – I have been holding onto these till now and here they are.

I’m going to keep this short. There’s some link clicking at the bottom of this post (for the recipe, y’all!) and I want you to get to it right away.

Pumpkin Pie Thumbprint Cookies {}

So these Pumpkin Pie Thumbprint Cookies… What are they?

Fittingly named Fall’s Favorite Cookie, this situation starts with a lightly spiced cookie situation studded with pecans. You got that? Bruh, that ALONE is worth the price of admission. Except I’m not charging you. You’re welcome.

Next, this cookie is removed from the oven and an indentation is made in the center.


Glad you asked, homie.

Pumpkin Pie Thumbprint Cookies {}

 ‘Cause you’re going to fill that jammy HIGH HIGH with a pumpkin cream cheese filling. Uh-huh – The VERY SAME pumpkin cream cheese filling I piled high in in these Mini Pumpkin Cheesecake Pies, piped into dessert bowls for these No Bake Pumpkin Pie Cheesecakes, and used to fill these Pumpkin Cheesecake Stuffed Sandwich Cookies . Yah. I suggest you make extra and have your pumpkin all the ways this Thanksgiving.

I won’t keep you. Hop on over to Kraft and read what I have to say about these cookies, then grab the recipe!

Peace and bacon grease. Or Pumpkin Cream Cheese filling, even if it doesn’t rhyme.

Pumpkin Pie Thumbprint Cookies {}



For the cookies

  • 2 1/2 cups All-purpose flour spooned then leveled
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking soda
  • ½ teaspoon Ground cinnamon
  • 1/2 cup 1 stick Unsalted butter, room temperature
  • 1/2 cup Full fat cheese room temperature
  • 1 cup Light brown sugar tightly packed
  • 2 tablespoons Granulated sugar
  • 2 large Eggs
  • 2 ½ teaspoons Vanilla extract
  • 1 cup Finely chopped pecans

For the Pumpkin Pie Filling

  • 1 cup Full fat cream cheese room temperature
  • 1 cup Pumpkin puree
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground ginger
  • ½ teaspoon Ground cloves
  • ½ teaspoon Grated nutmeg
  • 1 teaspoon Vanilla extract
  • ¾ cup Confectioners' sugar


Make the cookie dough:

  • In a medium bowl, combine the flour, salt, baking soda and ground cinnamon. Mix briefly with a fork to combine and set aside. Line 2 baking sheets with parchment paper. Also set aside.
  • In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, cream butter, cream cheese, and sugar until light and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Reduce the speed to low and add the flour mixture in 2 parts and mix until just combined. Fold in the pecans, folding the cookie dough onto itself with a spatula to incorporate all the dry bits. Cover the mixing bowl with plastic wrap and place in the freezer for 30 minutes. This will allow the dough to firm up. As the dough chills, make the pumpkin pie filling.

Make the pumpkin pie filling:

  • To a bowl of an electric mixer fitted with a whisk attachment (a hand mixer works well here too), add the cream cheese, pumpkin puree, spices, and vanilla extract. Whisk on medium until incorporated, about 30 seconds. Reduce the speed to low and add the confectioners' sugar. Mix until the confectioners’ sugar is mostly combined, then increase the speed to high and mix until smooth. Transfer the pumpkin pie filling to piping bag fitted a decorative or round tip, cover the tip with plastic wrap, and place piping bag in the refrigerator until ready to use.

Bake the cookies:

  • Preheat oven to 350° Fahrenheit and remove cookie dough from the freezer. With a small cookie scoop, drop spoonfuls of cookie dough onto prepared baking sheet about 1 inch apart. Place cookies in the oven and bake for about 12-14 minutes until lightly browned, rotating pan midway through to ensure even baking.
  • Remove cookies from the oven and with a cookie scoop (or your thumb), make an indentation in the middle of each cookie. Allow the cookies to cool slightly in the baking sheet, then transfer to a rack to cool completely.

Fill the cookies:

  • Remove piping bag from the refrigerator. Fill indentation of each cookie with pumpkin pie filling. Allow the filling to set in a cool place for about 30 minutes. When the filling sets it should feel tacky to the touch.

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