Fall Baking :: Pumpkin Thumbprint Cookies

by | Oct 12, 2010 | Recipes, Thanksgiving | 9 comments

Sunday night Twinkle Toes and I decided to bake some pumpkin cookies for Columbus Day.  We used a recipe that I had run across last year, over at Wee Folk Art, and the cookies turned out delicious (how could they not with a big scoop of cream cheese frosting on the top!) and everyone (especially Snuggles!) just loved the “pumpkins” on top!  Don’t you just love the fall?!

Pumpkin Thumbprint Cookies

~ Ingredients ~

Cookie:
1 cup canned pumpkin
3/4 cups brown sugar
1/2 cup white sugar
1/2 cup apple sauce
1 teaspoon vanilla
2 1/4 cup oatmeal
2 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 tablespoon cinnamon
optional 1/2 – 1 cup butterscotch chips (if you add chips omit the 1/2 cups white sugar)

Frosting:
1 – 8 ounce package of cream cheese, softened
1/4 cup butter, softened
4 cup powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla
optional – if you want to make pumpkins, enough orange food coloring to make a deep orange
optional – butterscotch chips for stems

~ Directions ~

Mix pumpkin, sugars, vanilla and applesauce. In a separate bowl, mix dry ingredients together. Add dry ingredients to applesauce mixture. If adding butterscotch chips, mix them in now.

Drop tablespoon of dough on cookie sheet, leaving 2″ between cookies. Depress your thumb into the middle of the cookie. If you thumb is sticking to the cookie dough, dip it in flour first.

Bake at 350 degrees for about 10 minute (until brown). Allow the cookies to cool completely before frosting.

To make frosting, cream all ingredients, except butterscotch chips. For regular cookies, spoon frosting into your thumb’s indentation. If making the pumpkins, use a cookie scoop, and mound the frosting on each cookie. Top with a butterscotch chip for a stem.

Recipe makes 5 dozen cookies. If you are making pumpkins on top of the cookies, you will only have enough frosting for 3 1/2 dozen cookies.  (We used the cookie scoop for 1/2, and then made much smaller pumpins on the other half with my cupcake decorator.  We were able to decorate all the cookies this way, with a little frosting to spare.) 

Note: Since there is cream cheese in the frosting, refrigerate until time to serve.

9 Comments

  1. Kelly

    Yum! These look delicious and oh, so, cute!

    Thanks for sharing this recipe, Jessica.

    Reply
  2. Grace Hincapie

    They look so good! I'll have to add this to my list of fall recipes to make. Thank you for sharing this great recipe. God bless.

    Reply
  3. Kimara

    This reminds me that I haven't made these since last year. We have our annual pumpkin carving party next week, and I'll have to whip up a batch! So glad you enjoyed them. The girls look very at home in the kitchen!

    Reply
  4. Anonymous

    I just recently stumbled upon your blog and I wanted you to know it has been so delightfully refreshing. 🙂 I especially was drawn to your devotion to St. Therese. I too have a special fondness for her. God bless you and I will continue to follow your blog!

    Reply
  5. Anonymous

    Jessica, your kitchen is beautiful! I've been following your blog for a year or two now and find it so very very helpful! Don't ever stop! :0)
    Okay, I have a question about your flour and sugar containers in the picture. Is that a huge jar you keep your flour in? Does that work well for you? I always see these cute little canisters at Target, etc. but they are all so small… I would constantly be refilling them. But your containers look huge! Tell us more! Thanks again, Jennifer

    Reply
  6. Jessica Gordon

    Jennifer ~ I love my jars! They are Wide Mouth Glass Gallon Sized Jars. The Wide Mouth makes them easy to fill, and easy to scoop out the flour and sugar with measuring cups. I also love storing things in glass versus plastic when possible. Your question reminded me that I would like to buy another 4. I have 4 right now which I store white flour, brown flour, sugar, and brown sugar in. I'd like a few more for powdered sugar, brown rice, white rice, and oatmeal. I purchased ours about 8 years ago from Azure Standard. After a quick search online I was also able to find them here and here.

    Reply
  7. Anonymous

    Thanks for that info, I'm definitely going to think about that. The price looks good too!

    Jennifer

    Reply
  8. Erin

    Those look so delicious! I love pumpkin recipes!!

    For the 2 1/4 cups of oatmeal… is that dry oats? I ask because I have a few muffin recipes that call for oatmeal and mean actual cooked oats which are stirred in with the rest of the ingredients…

    Oh, and your new kitchen looks fabulous! I bet you are enjoying it!

    Reply
  9. Jessica Gordon

    Well, Erin, now that you ask… I really don't know!

    We used dry oats and the cookies turned out delicious, so I am pretty sure that is what the recipe meant when it said "oatmeal."

    Reply

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Hi! I'm Jessica, a Roman Catholic wife and home educating mother to our nine children. I was home educated myself, along with my eleven younger siblings. I have a special devotion to St. Therese, through whom I have been given much help and many blessings--the beautiful "Shower of Roses" that she has sent my way! Here I will record a few of the blessings I treasure. Please remember that what you see here is just a little glimpse at our lives, so please say a prayer for us, as we continue to strive for holiness.

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