Pumpkin Spice Latte Thumbprint Cookies
- Take your love for pumpkin spice to new dessert heights. You can even dunk one of these into your favorite autumn drink!
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 2 sticks butter, room temperature
- 1/4 cup sugar
- 3/4 cup of brown sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 cup canned pumpkin purée
- 3–3/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1–1/2 tsp cinnamon, plus more for decorating
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 4 oz cream cheese, room temperature
- 2 Tbsp butter, room temperature
- 2 oz white chocolate, melted
- 1 tsp vanilla
- 1 cup powdered sugar
Preheat the oven to 350°F.
To prepare the cookie dough, use a stand mixer fitted with a paddle attachment and cream together the butter, sugar, and brown sugar. Mix in the eggs, vanilla, and pumpkin until combined.
In a separate mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, allspice, cloves, nutmeg, and ginger. Add the dry ingredients into the wet ingredients and mix until the dough comes together.
Take a heaping Tbsp of dough, roll it into a small ball, and place on a baking sheet. Repeat with the remaining dough, keeping them about 1" apart on the baking sheet.
Put the baking sheets into the oven and bake for about 20 minutes. Remove from the oven, and while still warm and using the back of a tsp or small melon baller, create a round indentation in the middle of the cookie to hold the filling. Let the cookies cool.
To prepare the filling, use a stand mixer fitted with a paddle attachment and cream together the cream cheese and butter until smooth. While the stand mixer is on low, add the white chocolate, followed by the vanilla and powdered sugar. Mix until smooth.
Fill the middle of the cookies with about a 1/2–1 tsp of the prepared filling. Sprinkle each cookie with a pinch of cinnamon and serve.