Chai-Spiced Pumpkin and Chocolate Thumbprint Cookies
These pumpkin thumbprint cookies are super easy to make. They are a one bowl recipe that requires no resting time in the refrigerator and no rolling pin.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 60 cookies
- 1 cup unsalted butter room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 egg yolks
- 1/2 cup pureed pumpkin
- 3 cups all-purpose flour
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Preheat oven to 300 F.
In a medium-sized mixing bowl, mix butter, brown sugar, and white sugar until fully combined.
Mix in the egg yolks.
Mix in pureed pumpkin, flour, cardamom, allspice, cinnamon, clove, ginger, black pepper, and salt until it a thick dough forms.
Scoop out balls of dough about two teaspoons in size and place them on a parchment- or Silpat-lined cookie sheet about one inch apart from each other.
Use your thumb or pointer finger to make a divot in the center of each ball of dough.
Bake for 25 minutes or until the cookies darken slightly in color.
Remove cookies from the oven and, while they are still hot, deepen any of the divots with your finger as needed.
Place on a cooling rack.
Melt chocolate chips and butter together in 20 second intervals in the microwave until all the chips are melted, stirring between each interval.
Spoon a small amount of filling into each of the divots.
Calories: 85kcal | Carbohydrates: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 11mg | Potassium: 31mg | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.5mg