Pumpkin Thumbprint Cookies for #fillthecookiejar

Pumpkin Thumbprint Cookies 2

This month’s fill the cookie jar theme was Thanksgiving, so I made Pumpkin Thumbprint Cookies.  For me, the obvious Thanksgiving food is pumpkin pie because it is traditional, and yet, we never seem to have it.  It seems that everyone prefers pecan or sweet potato or something chocolate on the actual day of Thanksgiving.  But, I really like pumpkin pie, so I wanted to make a cookie filled with pumpkin pie filling.  I am so glad I did because I have to say that these just might be the best cookies I have ever made.  They are just incredible and really easy to make.  You will have some filling left over and the first time I made them, I had lots of filling left over (so I reduced the amounts for the filling), which inspired me to come up with this recipe for Pumpkin Pie Dip over at Daily Dish Magazine.

Pumpkin Thumbprint Cookies for #fillthecookiejar
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 16
  • ½ cup (1 stick) unsalted butter, softened
  • ⅓ cup sugar
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • ¼ tsp. salt
  • ½ cup pecans, finely chopped (I chopped mine in my food processor.)
  • ½ cup canned pumpkin
  • ¼ cup sweetened condensed milk
  • ¼ tsp. ground cinnamon
  • ⅛ tsp. ground ginger
  • 1 pinch ground cloves
  1. Preheat oven to 325 degrees.
  2. Line a large cookie sheet with parchment.
  3. Cream together butter and sugar with an electric mixer on high until light and fluffy.
  4. Add egg yolk and vanilla and mix until well combined.
  5. Add salt and flour and mix until well combined.
  6. Refrigerate dough while make the pumpkin mixture and chop the pecans if you have not already done so.
  7. Stir together pumpkin, sweetened condensed milk, and spices until well combined.
  8. Shape dough into 1-inch balls. Roll in pecans. Place on prepared cookie sheet.
  9. Use a thumb or knuckle to make a ½ inch indention into each one.
  10. Spoon about ½ to 1 tsp. of pumpkin mixture into each indention.
  11. Bake for 12 to 15 minutes or until golden and pumpkin is set.
  12. Cool completely on a wire rack. (Ok, you should do this to let them firm up a bit, but they are really good when the are still warm.
  13. Store in an air tight container for up to two days in the refrigerator. Let come to room temperature to serve.


Pumpkin Thumbprint Cookies 3 pumpkin thumbprint cookies_edited-1



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  1. says

    Michelle, I really am in love with your cookies. I love pumpkin pie, and pecans are my middle name (well, almost). You included sweetened condensed milk, and that sealed the deal. :) These Pumpkin Thumbprint Cookies just look like fall!

    Love, Joy @ Yesterfood

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  2. says

    These are adorable! They are very similar to the first recipe I tried and failed horribly with. Yours turned out perfectly. I love how they are like mini pumpkin pies.

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  3. Anita May says

    Michelle, you never cease to amaze me! I hope I have time to try these, they look wonderful.

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  4. says

    There is some thing wonderful about the smell of cookies baking. What a great idea to add a bit of pumpkin to these cookies. I bet they are fantastic! Thanks for sharing a the Fill The Cookie Jar group!

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  5. says

    You are so right about pumpkin pie being traditional, yet our table often is missing it. But your cookies would be the perfect fit.

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