Pumpkin Thumbprint Cookies
Anyone who knows me knows I have “cookie problems.” I LOVE them. They are probably, unfortunately, my favorite food. I’ll have to remember those extra cookies I ate when running on the elliptical tomorrow at the gym! When you think of the typical peanut butter thumb print cookie, you think of a chewy cookie. These I wanted to make different-a bit crunchier, more like ginger snaps.
Baking Cookies and Making Memories
My five year old daughter and I baked them together. During our baking, I began speaking to her about what a community is, and what it means to be part of a one. There is nothing better than baking cookies with your child. Its time to talk, teach, and listen. I told her that we were baking these cookies for the firefighters. She absolutely loved the idea and colored them a picture to go with it. Psst! Want another pumpkin recipe? Check out my pumpkin roll!
I Hate The Idea of Having the Heat running Oct 1
At least I got to turn our heat off in the house today, heating up that oven heated our main floor real nice. That is always such a cozy thing about these months. It is always quite nice to cook or bake for the family, but there is nothing like the smell of cookies in the fall and winter months, and feeling the warmth in the living room where my husband may sit, enjoying conversation while the girls bake! Of course he also probably stays near for the taste tests!
Alright, here is the pumpkin thumbprint cookie recipe. By the way, try rolling the dough in raw sugar granules before baking. It might give an enhanced look. I didn’t think of it until after the fact!
Pumpkin Thumbprint Cookie Recipe
- 1/8 tsp Ground ginger
- 1/4 tsp pumpkin pie spice
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 2 1/4 Tbsp ground cinnamon
- 1 1/2 Cup all purpose flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup Pumpkin Puree
- 1/2 Cup Brown sugar
- 1 Cup Granulated Sugar
- 1/2 tsp Vanilla Extract
- 1/2 Cup butter, room temp
- 1 bag of hershey kisses
Preheat the oven to 375. In a bowl, mix the ginger, cloves, salt, cinnamon, flour, pumpkin pie spice, baking powder, and baking soda. In a large mixing bowl add pumpkin puree, brown sugar, granulated sugar, vanilla extract, and room temperature butter. Combine until mixed. Add dry ingredients, slowly. Mix until it forms a dough on medium speed. Roll 1/2 inch balls, and place on a large cookie sheet that is covered with parchment paper. Bake for 10 minutes. Remove from the oven and quickly add the hershey kisses. Let cool for 5 minutes, then remove to a cooling rack carefully. The cookies will crisp up. Do not over bake.