Pumpkin thumbprint cookies
These pumpkin thumbprint cookies are made with buttery and melt-in-your-mouth cookie dough filled with the most delicious homemade pumpkin jam. They are easy to make, using simple ingredients. The addition of cornstarch makes the cookies extra tender and irresistible.
Servings 21 cookies
Ingredients
- 225 grams all-purpose flour 1 ¼ cup
- 1 tablespoon cornstarch 10 grams
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 142 grams butter, soft 10 tablespoons
- 80 grams turbinado sugar, demerara sugar, or raw cane sugar 1/3 cup
- 1 egg
- 1 teaspoon vanilla extract
- 50 grams granulated sugar for rolling, caster sugar, or powdered sugar 1/4 cup (optional)
- 50-70 grams pumpkin jam
Instructions
- Combine flour, cornstarch, salt, and cinnamon in a bowl.
- In another bowl, cream the butter and turbinado sugar using a hand mixer.
- Add the egg yolk and vanilla. Beat until incorporated.
- Next, add the flour mixture and beat until it comes together. It may look dry and crumbly at the beginning, but keep beating, it will come together into a smooth batter. If it becomes difficult with a hand mixer, use your hands or spatula to knead the dough.
- To shape each cookie, use a cookie scooper (1 ½ diameter) for even-sized cookies, or use a spoon. Roll each cookie into a ball, then roll it in the granulated sugar (optional) and place it on the parchment paper-lined baking tray, leaving about 2 inches between each one. Then, using a ½ tsp measuring spoon or your thumb, make the indentation where the jam will nest (see photos). Transfer them to the fridge for at least 30 minutes.
- Fill each cookie nest with pumpkin jam.
- Bake in a preheated oven at 350F (180C) for about 15 minutes, or until the edges are slightly golden.
- Remove the tray from the oven and let the cookies cool before transferring them to a cooling rack.
Notes
Make the pumpkin jam before starting with the cookie dough. It’s very easy to make and you can use the leftovers for other baking projects or simply spread it on toast with butter, yum!
The cookies need to chill in the fridge before baking them for at least 30 minutes. Do not chill the dough before shaping the cookies.