This Pumpkin Spice Thumbprint Cookie recipe is so delicious, made with an extra ingredient that pairs so well. Who would have thought peanut butter went so well with pumpkin spice?
Though perfect for fall all the way through Christmas, this easy dessert can be served any time of the year!
The icing makes these cookies look so special, but it's such an easy recipe! Looking for something different for that cookie exchange? This recipe for pumpkin spice thumbprint cookies is it!
Ingredients
To make these cookies, you will need unsalted butter, brown sugar, granulated sugar, 1 egg, creamy peanut butter, vanilla, both baking soda and baking powder, salt, flour, pumpkin spice chips, and Ghirardelli white chocolate wafers.
Note: these were made with pumpkin spice Hershey Kisses which no longer seem to be available. I did find these Pumpkin Spice Cups in a 4.5-ounce package and I think they would work well.
The original recipe did use 10 ounces, but I don't think the difference will be that drastic that you have to buy another bag just for 1 extra ounce when two of these make 9 ounces. If you find something else in a 10-ounce bag, use the full 10 ounces.
How to Make These Cookies
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Cream butter and both sugars with an electric mixer until smooth and fluffy.
Be sure to scrape the sides of the bowl when mixing the ingredients.
Add the egg, mixing until smooth.
Add peanut butter and vanilla to the mixture. Blend well.
In a separate bowl, whisk baking soda, powder, salt, and flour, slowly adding to the wet ingredients.
Mix well to ensure all of the ingredients are well blended.
Using a small ice cream scoop, make small dough balls.
Place them on the lined cookie sheet.
Bake at 350º for 13 minutes or until they are lightly brown on the bottom of each of the cookies.
As soon as the cookies are taken out of the oven place the pumpkin kiss or other candy into the center of the cookie.
Allow the cookie to cool slightly on the cookie sheet.
Transfer the cookies to a wire rack to cool completely.
Using a double boiler or *microwave melt the white chocolate wafers.
Once the chocolate has melted drizzle it on top of the cookies.
*Place the white chocolate in a bowl and in the microwave for 1 minute. Stir well. Move back into the microwave for another minute. Stir again. Repeat this process until all of the wafers have melted completely.
Looking for more delicious recipes? Try these Peanut Butter Brownies or this Sacher Torte. They are both so good!
Pumpkin Spice Thumbprint Cookies
Ingredients
- ½ C unsalted butter room temperature
- ½ C brown sugar
- ½ C granulated sugar
- 1 egg room temperature
- 1 C peanut butter creamy
- 1 tbsp vanilla
- ¾ tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- 1 ½ C flour
- 10 oz Pumpkin Spice chips (1 bag)
- 10 oz Ghirardelli white chocolate wafers
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Cream butter and both sugars with an electric mixer until smooth and fluffy.
- Be sure to scrape the sides of the bowl when mixing the ingredients.
- Add the egg, mixing until smooth.
- Add peanut butter and vanilla to the mixture. Blend well.
- In a separate bowl, whisk baking soda, powder, salt, and flour, slowly adding to the wet ingredients.
- Mix well to ensure all of the ingredients are well blended.
- Using a small ice cream scoop, make small dough balls.
- Place them on the lined cookie sheet.
- Bake at 350º for 12 minutes or until they are lightly brown on the bottom of each of the cookies.
- As soon as the cookies are taken out of the oven place the pumpkin candy into the center of the cookie.
- Allow the cookie to cool slightly on the cookie sheet.
- Transfer the cookies to a wire rack to cool completely.
- Using a double boiler or *microwave melt the white chocolate wafers.
- Once the chocolate has melted drizzle it on top of the cookies.
- *Place the white chocolate in a bowl and in the microwave for 1 minute. Stir well. Move back into the microwave for another minute. Stir again. Repeat this process until all of the wafers have melted completely.
Lisa Brown
They look great, and I love the use of the Pumpkin Spice Kiss candies.