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