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Pumpkin Butter Thumbprint Cookies

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 24 cookies
Calories 150
Delight in these buttery cookies filled with rich pumpkin butter and topped with pecans for a perfect fall treat.

Ingredients

Dough

  • 8 tablespoons unsalted butter (softened)
  • 3 ounces cream cheese (softened)
  • 0.5 cup granulated sugar
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon sea salt
  • 1.25 cups all-purpose flour
  • 1 egg beaten egg
  • 1 tablespoon water
  • 0.33 cup pecan bits (or finely chopped pecans)
  • 0.33 cup pumpkin butter

Instructions 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Beat butter, cream cheese, sugar, vanilla, and salt until smooth. Mix in flour, then refrigerate if dough is soft.
  • Combine beaten egg and water; scoop dough, form balls, dip in egg wash, then roll in pecans.
  • Place on baking sheet, indent centers, and fill with pumpkin butter. Bake for 12-14 minutes until edges brown.
  • Cool for 10-15 minutes before transferring to a rack. Serve and enjoy!

Notes

Refrigerate leftovers and store in an airtight container for up to 3 days.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cookies, pecan, pumpkin