Pumpkin Pie Thumbprint Cookies

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Sweet sugar cookie thumbprints filled with pumpkin pie filling. Consider these your portable pumpkin pie – because that’s clearly a necessity. 

15218403353 c833582875 c Pumpkin Pie Thumbprint Cookies
I don’t know how else to explain the origins of this recipe other than to say that I woke up with the idea in my head a few weeks ago.

I’m not saying some genius idea just came to me in my dreams…but maybe I am. I dunno. I’m going to just leave that one open to interpretation.

Just kidding — I totally had a genius idea come to me in my dreams. What I can I say? I dream about cookies more often than I would care to admit.

I actually wasn’t sure this recipe was going to work. I wasn’t sure if the ratio of cookie-to-filling would end up being right, if the filling and cookie would set at the same time, if the filling would even stay in the cookie thumbprint…there were a lot of things up in the air about these little suckers. But, after a few pans of finagling, I pulled out a pan of perfect thumbprints, with the cookie just barely cooked through – still a bit pale, even, a little like myself – and the filling just perfectly set. It made for a perfect soft cookie with just the right amount of pumpkin pie filling. A two-bite pie, if you will. Stick that pie in your pocket, take it with you wherever you go*.

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I took this batch of cookies to my personal trainer, because what good are personal trainers if you can’t feed them your excess baked goods? She took one look at the container, ripped it open and inhaled a cookie in one swift motion. That’s some cookie affirmation, right there. She then proceeded to share the cookies, because she has more self control than I do. This is why she gets the cookies.

If you’re having a crowd of family in and out of your house this week, I highly suggest making a batch of these cookies to have on hand. They’re a piece of pie cake to make, and are easier to divvy up to passing family members than an entire pie. They might even become a new Thanksgiving tradition.

*Warning: I do not actually recommend sticking these cookies in your pocket. That would be a mess. Just stick them in your pie-hole instead. xoxo

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Pumpkin Pie Thumbprint Cookies
 
Yield: 18-20 cookies
Ingredients
For the cookie dough:
  • ⅔ cup unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1½ cups flour
For the filling:
  • ⅓ cup + 1 tablespoon pumpkin puree
  • 1 egg white
  • 3 tablespoons sugar
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • Pinch of cloves
  • 2 tablespoons evaporated milk
Instructions
Make the cookie dough:
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy, about 1 minute. Add the egg and vanilla; beat on low speed to combine. Slowly add the salt and the flour; mix on low speed until just combined.
  2. Roll the dough into 1-inch balls, placing them about 3 inches apart on parchment-lined baking sheets.
  3. Using the back of a rounded teaspoon, press the teaspoon into the top of each cookie, creating a well in the center (make sure not to press all of the way through to the baking sheet itself). Dip the teaspoon in flour or water between each cookie to make this process go a bit easier.
  4. Place the shaped and indented cookies into the refrigerator or freezer to chill for at least 1 hour. Near the end of the chilling time, preheat the oven to 375 degrees and make the filling.
Make the filling:
  1. In a medium bowl, whisk together all of the filling ingredients until well combined. When ready to bake, spoon about 1 teaspoon of filling into each of the indented cookie wells.
  2. Bake cookies for 15-18 minutes, or until cookies are just set and barely golden around the edges. Let cool on the baking sheets for about 5 minutes before moving to a cooling rack to finish cooling.

 

No-Chill Sugar Cookies

Perfect cut-out sugar cookies maintain their shape and don't require any chill time. Plus, use any flavor extract to flavor your cookies however you like!

Perfect cut-out sugar cookies maintain their shape and don’t require any chill time. Plus, use any flavor extract to flavor your cookies however you like!

15161669266 6f8a012254 c No Chill Sugar Cookies
I’m an impatient person. I won’t even pretend otherwise. I grew up hearing my mother constantly tell me, “Patience is a virtue.” I usually mentally responded with something along the lines of, “Well, being prompt is also a virtue.”

It’s really no surprise that my future restaurant manager from my college server days would someday love me for my “great sense of urgency.” My current boss finds this same sense of urgency to be quite an asset, as well. I suppose you could say that I have found my people.

So, when I want cookies…I don’t really want to have to wait for them. The Whirling Dervish over here wants to be able to make them, throw them in the oven, and have cookies in front of my face 12 minutes later. Waiting for dough to chill? So not my thing.

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As such, this is my new go-to cut-out sugar cookie recipe. The dough has been fiddled and tweaked until it holds it shape quite excellently without any chilling, meaning that I can be frosting my sugar cookie cut-outs in no time. Plus, you can use any flavor extract you like in these cookies, allowing you to customize them to the season. Fall? Try almond extract. Spring? Give lemon a try! Winter? Peppermint should do the trick. No-Chill Sugar Cookies are indeed a thing of beauty.

A few loyal readers may remember last year’s Pumpkin Cinnamon Chip Cookies and how I proclaimed my eternal love for cinnamon chips and also introduced you to a special partnership between OXO and Cookies for Kids’ Cancer. I am supporting the partnership again this year with these No-Chill Sugar Cookies. This fall, while you are out and about, keep your eyes peeled for the following symbol on a number of specially-marked OXO products:

Screen Shot 2013 09 24 at 1.14.06 AM No Chill Sugar Cookies
For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as a part of its $100,000 pledge to C4CK*. So now when you purchase helpful items such as this 3-Piece Cookie Cutter Set or this Bent Icing Knife, you can know that you are not just supporting your cookie habit, you are also supporting a great cause.

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5.0 from 2 reviews
No-Chill Sugar Cookies
 
Prep time
Cook time
Total time
 
Yield: About 4 dozen cookies
Ingredients
For the cookies:
  • 1 cup unsalted butter, softened
  • 1¼ cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • 1 teaspoon flavor extract of your choice*
  • 4 cups flour
For the icing:
  • ½ cup unsalted butter, softened
  • 3¼ cup sifted powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon same flavor extract as used in the cookies
Instructions
  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Set aside.
  2. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, vanilla, and flavor extract and beat until combined.
  3. Slowly add the flour, stirring just until combined. Turn dough out onto a lightly floured work surface and use your hands to form into a disk. Roll the dough to ⅛ to ¼-inch thick and cut with lightly floured cookie cutters. Place cookies on the prepared baking sheets.
  4. Bake cookies for 10-12 minutes, or just until the edges barely start to turn golden. Remove from the baking sheets to a rack to cool before icing.
  5. For the icing, beat the butter with an electric mixer until creamy. Beat in the powder sugar, then add the milk and flavor extract. Beat until combined, adding more milk or more powdered sugar as needed to achieve desired spreading consistency. If coloring, beat in food coloring. Spread onto cookies and allow to set before storing.
Notes
*Please use a high-quality flavor extract. My favorite for these cookies is Nielsen-Massey Pure Almond Extract or Nielsen-Massey Pure Lemon Extract.

Support OXO and Cookies for Kids’ Cancer on social media:

Twitter: @OXO@Cookies4Kids

Instagram: @OXO@Cookies4Kids

Facebook: facebook.com/OXOfacebook.com/CookiesForKidsCancer

Pinterest: pinterest.com/OXOpinterest.com/Cookies4Kids

*In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

During the month of September, OXO will donate $100 to C4KC for each blog post dedicated to this campaign. I received samples of specially-marked products as part of the campaign, but received no other compensation for this post. All opinions are my own and simply reflect my desire to support a worthy cause!

Cocodoodles

Cocodoodles

Snickerdoodle cookie base rolled in shredded coconut. Behold, the Cocodoodle!

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I totally just made up my own word. And it was hard.

To be fair, I could have just called these cookies “Coconut Snickerdoodles” and been on my way. But that seemed too easy. Also, slightly misleading – would people think that they involved both coconut and cinnamon-sugar? (Not a delicious-sounded combination, if you ask me, but to each his own.) No, that wouldn’t do.

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Apple Pie Cookies

Apple Pie Cookies

Bite-size pockets of flaky pie crust filled with an apple-cinnamon filling. Apple pie just got 10 times cuter and 100 times more portable.

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I might have a bit of a pie problem.

It only just occurred to me that I have posted two other pie recipes in the past two weeks.

I mean, I assume that you desperately needed some Banana Coconut Cream Pie and some Deep-Dish, Crumb-Topped Apple Pie in your life. I know I did. They’re two very different pies for people with different palates.

Unless you’re feeding me, in which case just give me ALL THE PIE, PLEASE.

Have you ever been to an event where they served incredibly mediocre pie? Pie that just made you wish you had reserved the stomach space for a piece of cake, or perhaps a cookie? Pie that made you wish you had extra pie tucked away in your purse for emergencies such as this?

You’d be surprised at how often this happens to me.

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Alaska Oatmeal Cookies

Alaska Oatmeal Cookies

These thin, chewy oatmeal raisin cookies will have you sneaking into the cookie jar at all hours of the day.

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Admittedly, I could have called this recipe “Thin and Chewy Oatmeal Cookies” or “The Perfect Oatmeal Raisin Cookie”, but instead I decided to balk all of the SEO rules and call them precisely what I wanted: Alaska Oatmeal Cookies.

Why Alaska? There’s a story there.

As I have mentioned before, Boyfriend works as a personal trainer at a local gym. When he first started working there back in January, he met George. George is the client of one of Boyfriend’s coworkers; he is in his 80’s, hates the way Chicago idiots drive in the snow, and thinks Boyfriend’s beard is epically awesome. Obviously, he and Boyfriend immediately bonded. Every Monday, before George’s training session, the two of them shoot the you-know-what and discuss everything from the weather to what’s for dinner that night.

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Cranberry-Pistachio Biscotti {gluten-free!}

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11427295486 b653427c27 z Cranberry Pistachio Biscotti {gluten free!}

Guys, guys! I baked something gluten-free, and it wasn’t accidental!

When it comes to gluten-free baking, I’m a bit of a chicken. My friend Julia over at The Roasted Root (you remember her, I just did a guest post for her on Monday!) is pretty much the queen of all things gluten-free – pancakes, cookies, brownies…she does it all. But me? Um…wheat flour and I have the kind of love you write songs about.

It’s a forever kind of love. I wish I was more sorry.

11427274405 f0a6689aa0 z Cranberry Pistachio Biscotti {gluten free!}

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