Soft, warmly spiced snickerdoodles are topped with a thumbprint of homemade pumpkin butter. It is a surprisingly easy and delightfully tasty fall treat.
While, I used a good half a cup making myself pumpkin lattes every morning last week, there was still quite a bit leftover and I was not about to let this pumpkin go to waste.
Enter these delightful thumbprint cookies. I have no experience making Snickerdoodles, so I referred to Martha Stewart for a little help- of course making a few adjustments of my own.
**Note if you don’t have cream of tartar on hand, just substitute the cream of tartar and baking soda with a teaspoon of baking powder for Snickerdoodles.
The cookies came out so soft and stayed that way the day after.
While still hot, and I mean straight-out-of-the-oven hot, take the back of a rounded measuring spoon and lightly indent each cookie. Then fill each thumbprint with pumpkin butter. Let the cookies cool completely before serving- if you can help yourself 😉
**Refer to my PUMPKIN BUTTER RECIPE from last year.