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5
from 1 vote
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 Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
60
cookies
Calories:
85
kcal
Author:
Stefani
Ingredients
Cookie Ingredients
1
cup
unsalted butter
room temperature
1/2
cup
brown sugar
1/2
cup
white sugar
2
large 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
Filling Ingredients
1
cup
semi-sweet chocolate chips
1
tablespoon
unsalted butter
US Customary
-
Metric
Instructions
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.
Filling Instructions
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.
Nutrition
Calories:
85
kcal
|
Carbohydrates:
10
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
15
mg
|
Sodium:
11
mg
|
Potassium:
31
mg
|
Sugar:
4
g
|
Vitamin A:
430
IU
|
Vitamin C:
0.1
mg
|
Calcium:
7
mg
|
Iron:
0.5
mg