Thumbprint Pumpkin Cookies with Cream Cheese Icing

These little cookies pack a punch of pumpkin balanced with the cream cheese frosting. Perfect for those that love the flavor of pumpkin but not the texture of pumpkin pie.

STEP 1: Add flour and pumpkin pie spice to a medium bowl and whisk until well combined, set aside.

STEP 2 : Blot the water out of the pumpkin between layers of paper towels to remove excess water content.

STEP 3 : In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until well combined and one solid color.

STEP 4 : Add the egg yolk and scrape the blotted pumpkin from the paper towel with a spatula into the mixing bowl. Beat on medium speed until combined.

STEP 5 : Add the dry ingredients in three sections, beating with the electric mixer on low-medium speed until combined between each addition. Roll into 16g balls.

STEP 6: Using your thumb or the round base of a teaspoon, press down on each ball to make a hole in the center. Bake a 350 for 10 minutes.

STEP 7: Make the cream cheese icing by beating the cream cheese and butter. Add vanilla. Add the Powdered Sugar one cup at a time.

STEP 8: Put the cream cheese icing into a piping bag and cut a small hole about ¼-½ inch diameter off the tip of the bag. Fill each thumbprint with icing.

Serve & Enjoy! Follow the link below to get full recipe.

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