It’s my favourite time of year! It’s October – the best month (second to December), and that means I’m allowed to put out the Halloween decorations! (haha) and I can unapologetically make all the pumpkin recipes. I’ve already sent Adam to the store, twice, to buy cans of pumpkin puree. However, this weekend I bought some cooking pumpkins, and I can’t wait to make my own pumpkin puree!
I’m looking forward to all the fall activities this month – visiting farms, pumpkin patches, rainy walks, carving pumpkins and decorating.
These Pumpkin Thumbprint Cookies were dreamed up while thinking of all things pumpkin, and of course I stumbled upon inspiration here. These remind me of a shortbread cookie, but also those cream-cheese shortbread cookies, but here the chewy moist texture comes from the pumpkin.
These little thumbprints would be great to take along to a Thanksgiving dinner this weekend, or for a fall treat.
I’m slowly getting together our halloween costumes, this year Evie can walk so I’m so excited for her to walk around and ‘trick or treat’ – but more so to wear an adorable costume. What’s Halloween without babies in cute costumes?
These little pumpkins were from the farm market this weekend, and they don’t even look real! They’re perfect.
I decided to drizzle some with chocolate… and let’s just say it was a happy accident, because I feel like they look a little like spiders?! Perhaps they would be great for a Halloween party? Or have I gone crazy and everything is Halloween to me – oh well.
Pumpkin Thumbprint Cookies
- ¼ cup + 2 Tbs. Butter, softened
- ¼ cup Brown Sugar, or Coconut Sugar
- ¼ cup Sugar
- 1 egg
- 1/2 cup Pumpkin Puree
- 3 cups AP Flour
- 1 – 2 tsp. Pumpkin Pie Spice (Or nutmeg+cinnamon+ginger) add more if you like it spicy.
- 1½ teaspoons Baking Powder
- Jumbo Dark Chocolate Chips
- Coconut Oil (optional)
- Preheat oven to 375. Line baking sheet with parchment paper.
- Cream together butter and sugars. Add egg and mix well. Add puree and mix again.
- In separate bowl, whisk together flour, spices and baking powder.
- Add dry ingredients to wet ingredients and mix until dough comes together.
- Roll dough into 1-inch balls and place on baking sheet.
- Bake for 10-11 minutes until golden brown and ‘crackled’ on top.
- Immediately after removing from the oven, push a jumbo dark chocolate chip into the centre.
- Once cookies have cooled, if you want to add a drizzle melt a handful of the dark chocolate chips with a tsp of coconut oil. Place in zip-lock bag and snip off the end, drizzle over cookies.
- Allow to set completely before storing in container, or freezing.
Makes 4 dozen.