For a richer flavor, use brown butter instead of melted butter. Add a pinch of ground cloves or ginger to the dry ingredients for an extra layer of warmth. If you don't have whole wheat flour, you can substitute all-purpose flour. The texture might be slightly different. Store the cookies in an airtight container at room temperature for up to 3 days. The walnut filling can be customized with other nuts like pecans or almonds. You can also add a sprinkle of cinnamon to the filling for extra flavor.
Pumpkin Thumbprint Cookies
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING36 People
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VIEWS9
Delight in the warm embrace of autumn with these exquisitely spiced pumpkin thumbprint cookies. Each bite offers a tender, moist crumb and a burst of pumpkin flavor complemented by a crunchy walnut filling. Perfect for a cozy afternoon treat or a festive holiday gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol8 mg
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Fiber2 g
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Protein2 g
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Saturated Fat2 g
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Sodium102 mg
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Sugar8 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. (5 minutes)
02
Step
5 mins
In a medium bowl, whisk together the whole wheat flour, cinnamon, baking powder, baking soda, nutmeg, and salt. (5 minutes)
03
Step
3 mins
In a separate large bowl, whisk together the pumpkin puree, honey, melted butter, and vanilla extract until well combined. (3 minutes)
04
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
05
Step
7 mins
Using a small cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. (7 minutes)
06
Step
5 mins
Lightly flour your fingertip and gently press a dimple into the center of each cookie. (5 minutes)
07
Step
3 mins
In a small bowl, combine the crushed walnuts, softened butter, and 1 teaspoon of honey. Mix well until a sticky paste forms. (3 minutes)
08
Step
5 mins
Spoon a small amount of the walnut filling into the center of each cookie, filling the dimples. (5 minutes)
09
Step
15 mins
Bake in the preheated oven for 13-15 minutes, or until the edges are firm and lightly golden brown. (15 minutes)
10
Step
10 mins
Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Collin Shanahan
Jun 25, 2025I substituted pecans for the walnuts, and they were amazing!
Sheridan Heller
Jun 20, 2025I added a glaze on top, and it made them even more decadent!
Damon Donnelly
Jun 20, 2025The cookies were a little too sweet for my taste. I might reduce the amount of honey next time.
Alayna White
Jun 18, 2025My kids loved helping me make these. The recipe was easy to follow.
Deangelo Huel
Jun 16, 2025These cookies were a hit! The pumpkin spice flavor was perfect for fall.