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Quick Jack-O-Lantern Pumpkin Thumbprint Cookies: Easy Fall Treat

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These Quick Jack-O’-Lantern Pumpkin Pie Thumbprint Cookies are a love letter to fall baking. They combine a soft, buttery cookie base with a creamy pumpkin pie filling, dressed up as adorable jack-o’-lanterns for Halloween.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup pumpkin puree
  • ¼ cup brown sugar, packed
  • 1 large egg yolk
  • ½ teaspoon pumpkin pie spice
  • Pinch of salt
  • Powdered sugar, for dusting
  • ½ cup powdered sugar
  • 1–2 teaspoons milk or water
  • Orange food coloring (optional)
  • Black decorating gel or melted chocolate

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the cookie dough: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes on medium speed.
  3. Add the wet ingredients: Beat in the egg yolk and vanilla extract until just combined.
  4. Add the dry ingredients: In a separate small bowl, whisk together the flour, salt, and pumpkin pie spice. Gradually add this to the butter mixture, mixing on low speed until a soft dough forms.
  5. Make the pumpkin filling: In a small bowl, stir together the pumpkin puree, brown sugar, egg yolk, pumpkin pie spice, and salt until smooth.
  6. Shape the cookies: Using a cookie scoop or tablespoon, scoop out rounded tablespoons of dough and roll into smooth balls. Place on prepared baking sheets, spacing about 2 inches apart.
  7. Make the thumbprints: Dip the back of a ½ teaspoon measure in flour, then press gently into the center of each cookie ball to create a deep well.
  8. Fill the cookies: Spoon about ½ teaspoon of the pumpkin filling into each indent.
  9. Bake the cookies: Bake for 12-14 minutes, until edges are lightly golden and filling is set. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  10. Make the decoration icing: Whisk together ½ cup powdered sugar and 1-2 teaspoons milk until smooth. Add orange food coloring if desired.
  11. Dust with powdered sugar: Once cookies are completely cool, dust lightly with powdered sugar using a fine-mesh sieve.
  12. Pipe the jack-o’-lantern faces: Transfer orange icing to a piping bag or zip-top bag with corner snipped off. Pipe triangles for eyes and a zigzag or smile for the mouth. Alternatively, use black decorating gel or melted chocolate.
  13. Let the icing set for about 15 minutes before serving or storing.

Notes

For best results, use room temperature butter and don’t overmix the dough. If dough is too sticky, chill for 15 minutes. Dip the measuring spoon in flour before making indentations to prevent sticking. Don’t overfill the indentations—about ½ teaspoon per cookie is enough. Let cookies cool completely before decorating to prevent powdered sugar from melting. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen undecorated for up to 3 months.

Nutrition

Keywords: pumpkin cookies, thumbprint cookies, Halloween cookies, fall baking, jack-o-lantern cookies, pumpkin pie cookies, easy cookies

Find it online: https://goldensimmer.com/quick-jack-o-lantern-pumpkin-thumbprint-cookies-easy-fall-treat/