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Pumpkin Pecan Thumbprint Cookies | Can't Stay Out of the Kitchen | these delectable #cookies use a #pumpkin #pecan butter then they're glazed with a vanilla icing. They're wonderful for #holiday or #Christmas parties or #ChristmasCookieExchanges. #ChristmasCookie #WilliamsSonoma #PecanPumpkinButter #MuirheadPecanPumpkinButter #cookies #ThumbprintCookies #dessert #Fall #FallBaking #HolidayDessert #ChristmasDessert

Pumpkin Pecan Thumbprint Cookies

Teresa Ambra
Pumpkin Pecan Thumbprint Cookies are absolutely delectable! These delicious Christmas cookies have a dab of Pecan Pumpkin Butter in the centers of each cookie. These drool-worthy cookies are sensational and will be the hit of every office party or Christmas Cookie Exchange!
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 176 kcal

Equipment

  • 1 18x26" cookie sheet pan
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 spatula
  • 2 wire cooling racks
  • 1 zip lock bag WITHOUT the "stand and fill" bottom
  • 1 small mixing bowl
  • 1 whisk
  • measuring cups
  • measuring spoons

Ingredients
  

COOKIES:

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 2 1/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1/4 tsp. sea salt
  • 1/2 cup Muirhead Pecan Pumpkin Butter or your favorite pumpkin butter

VANILLA GLAZE:

  • 1 1/2 cups powdered sugar
  • 2 tbsp. 2% milk (or as needed to make of spreading consistency)
  • 1 1/2 tsp. vanilla extract

Instructions
 

COOKIES:

  • Soften butter.
  • Add granulated sugar, vanilla and salt and mix with an electric mixer until well mixed.
  • Add in flour and mix with a spoon until well combined; this may take 4-5 minutes.
  • Mixture will be dry and crumbly.
  • Refrigerate dough at least one hour.
  • Crunch dough together in your hands, moving from hand to hand until the dough sticks together and you can shape into balls; this may take about a minute for each cookie.
  • Place on greased cookie sheets.
  • Use your thumb or forefinger to make an indentation in the center of each cookie.
  • Spoon about 1/8 to 1/4 teaspoon of pecan pumpkin butter into each indentation.
  • Bake at 350° for about 15-20 minutes or until done.
  • Rotate pans half way through cooking time.
  • After cookies cool completely, glaze with powdered sugar icing.

VANILLA GLAZE:

  • Combine the glaze ingredients in a small bowl and whisk until smooth.
  • Spoon mixture into a Zip-Lock bag and cut off a small corner.
  • Place cookies on cooling racks.
  • Drizzle glaze over cooled cookies.
  • Allow icing to set before serving.

Notes

NOTE: You cannot skip the step to chill the dough before rolling into balls and baking. Otherwise, the cookies will not hold their shape while baking.
 
NOTE: It takes about 50 crunches swapping from hand to hand to get the dough worked so that all the ingredients cling together. I crunch with one hand, then put the dough into the other and continue to alternate hands every crunch until the dough becomes pliable. I try to make the balls about the size of golf balls.
 
NOTE: If you make an indentation in the dough and the cookie starts to crumble, just rework it in your hands another 15-20 times until the dough is more pliable. Then redo the indentation so you can add the jam.
 
NOTE: This is not a recipe for anyone with carpal tunnel syndrome or weak hands. You will need really strong fingers and hands to work the dough so that it adheres together and can take the shape of a ball.
 
NOTE: Muirhead Pecan Pumpkin Butter was purchased at Williams & Sonoma.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 176kcalCarbohydrates: 25gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 23mgPotassium: 23mgFiber: 0.4gSugar: 16gVitamin A: 239IUVitamin C: 0.04mgCalcium: 7mgIron: 1mg
Keyword cookie, dessert, pumpkin
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