Description
Delicate, shortbread-like cookies with a chewy edge and soft center, filled with spiced pumpkin butter. These make-ahead friendly treats are perfect for fall gatherings and holiday cookie exchanges.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup (120g) pumpkin butter
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
- Powdered sugar, for dusting (optional)
- Flaky sea salt, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract until combined.
- Add the flour, cornstarch, and salt. Mix on low speed until just combined. Do not overmix. If the dough is too dry, add a teaspoon of milk; if too sticky, add a tablespoon of flour.
- Roll the dough into 1-inch balls. Place them on the baking sheet and refrigerate for 15-20 minutes to prevent spreading.
- Remove dough balls from the fridge. Using your thumb or a ½ teaspoon measuring spoon, press a well about ½ inch deep into the center of each cookie.
- Spoon about ½ teaspoon of pumpkin butter into each indent. Smooth the top slightly. If desired, sprinkle with a tiny pinch of flaky sea salt.
- Bake for 12-14 minutes, until the edges are just barely golden. The centers will still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, dust lightly with powdered sugar if desired. Serve immediately or store in an airtight container.
Notes
Ensure butter is softened to room temperature, not melted. Chilling the dough is crucial to prevent spreading. Use thick pumpkin butter to avoid leaking. Cookies keep fresh for up to 5 days in an airtight container. Can be frozen unbaked or baked.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10
- Sodium: 95
- Fat: 9
- Saturated Fat: 5.5
- Carbohydrates: 16
- Protein: 1.5
Keywords: pumpkin butter, thumbprint cookies, fall baking, shortbread cookies, holiday cookies, pumpkin recipes, autumn treats, make-ahead dessert