Cinnamon Sugar Pumpkin Thumbprint Cookies
These Cinnamon Sugar Pumpkin Thumbprint Cookies are soft, buttery, and filled with cozy fall flavor. Made with real pumpkin puree, warm Primal Palate pumpkin pie spice, and a sweet cinnamon sugar coating, each cookie is finished with a rich brown butter cream cheese frosting. They taste like a mix between pumpkin cheesecake and classic thumbprint cookies—perfect for fall baking, holiday dessert tables, or cookie exchanges. Easy to make ahead and just as delicious chilled or at room temperature, these pumpkin cookies are sure to become a seasonal favorite.
PREP TIME
1 hour and 10 minutes
COOK TIME
12 minutes
INGREDIENTS
15
Serves: 24
Ingredients
Pumpkin Thumbprint
- 1 cup1 cup1 cup Butter, Unsalted, room temperature - 227g
- 0.666 cup0.666 cup0.666 cup Cane Sugar, organic - 160g
- 0.333 cup0.333 cup0.333 cup Pumpkin Purée, 81g
- 1 tsp1 tsp1 tsp Vanilla Bean Paste
- 2.25 cup2.25 cup2.25 cup Heritage White Flour - Sunrise Flour Mill, or all-purpose flour of choice - 336g
- 3 tsp3 tsp3 tsp Pumpkin Pie Spice - Primal Palate
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 2 Tbsp2 Tbsp2 Tbsp Cinnamon Sugar Cookie Blend - Primal Palate
Brown Butter Cream Cheese Frosting
- 0.25 cup0.25 cup0.25 cup Brown Butter, room temperature - 56g
- 4 oz4 oz4 oz Cream Cheese, Full Fat, room temperature
- 1 cup1 cup1 cup Powdered Sugar
- 1 tsp1 tsp1 tsp Vanilla Bean Paste
- 1 pinch1 pinch1 pinch Sea Salt
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- In a large bowl, cream together the butter and cane sugar with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the pumpkin puree and vanilla bean paste. Mix until fully combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, and sea salt.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix.
- Pour the cinnamon sugar onto a plate.
- Scoop about 1 tablespoon of dough, roll it into a ball, and coat it in the cinnamon sugar.
- Place the dough balls on a parchment-lined baking sheet, spacing them 2–3 inches apart.
- Use your thumb or the back of a teaspoon to gently press an indentation (thumbprint) into the center of each cookie.
- Cover the baking sheet tightly with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C).
- Bake the chilled cookies for 11–12 minutes, or until the edges are just starting to turn golden. Do not overbake—cookies should stay soft and buttery.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat together the cooled brown butter and cream cheese. Once combined add the powdered sugar, and vanilla bean paste until light, fluffy, and smooth.
- If the frosting is too thick, add a splash of cream. If too thin, add more powdered sugar.
- Once cookies are completely cool, pipe or spoon the frosting into the thumbprint centers.
- Dust with extra pumpkin pie spice if desired.
Notes
Cookies can be stored in an airtight container in the refrigerator for up to 4 days.
If serving later, remove cookies from the fridge about 20 minutes before enjoying, or serve chilled (they’re delicious both ways!).
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About This Recipe
| This is our estimate based on online research. | |
| Calories: | 190 |
| Fat: | 11 g |
| Carbohydrates: | 21 g |
| Protein: | 5 g |
| Cholesterol: | 26 g |
| Sodium: | 69 mg |
| Fiber: | 0 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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