Soft, warmly spiced snickerdoodles are topped with a thumbprint of homemade pumpkin butter. It is a surprisingly easy and delightfully tasty fall treat.
Last year I discovered pumpkin butter. It's a perfect use for any leftover pumpkin puree you may have. I had at least a cup and a half of pumpkin puree leftover from Bundt Bakers this month.
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.
Snickerdoodle Pumpkin Thumbprint Cookies
- Total Time: 15 minutes
- Yield: 2 1x
Ingredients
- 1 recipe for Pumpkin Butter
Snickerdoodles:
- 2 1/2 cups self-rising flour
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable shortening
- 3/4 cup granulated sugar
- 2 eggs
Cinnamon Sugar:
- 1/2 cup granulated sugar
- 1 teaspoons cinnamon
Instructions
- {reheat oven to 350 degrees F. and line two cookie sheets with parchment paper.
- In a medium bowl, sift flour and baking powder. Set aside.
- In the bowl of your mix master with paddle attachment, beat butter and shortening until combined. Gradually add sugar, on low speed until the mixture is smooth and creamy. Add 1 egg at a time, beating well between each.
- Add the dry ingredients and mix by hand just until a soft dough forms.
- In a small bowl, mix cinnamon and sugar together.
- Scoop a spoonful of dough and shape into balls; roll in cinnamon sugar and place on lined cookie sheet. Bake for 10 minutes or until the cookies have risen and the top have cracked. They will not turn golden.
- While the cookies are still hot, gently press a rounded measuring spoon into the center of each cookie and fill with pumpkin butter.
- Let cool and enjoy with tea.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1
Toodles,
Tammy<3
Angie@Angie's Recipes says
I adore pumpkin butter and this is such a great idea to use them in cookies. Excellent!
Michelle @ A Dish of Daily Life says
What a lovely fall treat! Very tempting...I probably should not be looking at these before breakfast! LOL
Rachel @ Baked by Rachel says
Such a fun twist to a classic!
Aimee @ ShugarySweets says
I can just tell these must taste amazing!! And your house must smell ridiculously delicious 🙂
Cat @ Reader/Eater says
Try pumpkin butter and pb sandwich.
life changing.
Living the Gourmet says
It is so funny you mentioned that! I was thinking what if I replaced the PB with pumpkin butter and jelly 😀
I'm going to have to try both 😉
Thanks for stopping by!
-Tammy
marcie says
What a wonderful idea making snickerdoodle thumbprints and filling them with pumpkin butter! These cookies have so much warm, fall flavor!
allie @ Through Her Looking Glass says
Dear Tammy, Love pumpkin butter and these yummy thumbprint snickerdoodles! Great inspiration. Would definitely need accountability with a plate of these beauties around!
Living the Gourmet says
Aww thank you, Allie!!! ^.^ I hope you give them a try soon. I promise you will not be disappointed! 😀
-Tammy<3
Comedy Plus says
I took two for my morning coffee. Yummy. I love all things pumpkin.
Have a fabulous day Tammy. 🙂
Dottie Sauchelli-Balin says
Hi Tammy,
You sure are the baker....again these are fabulous and so inviting..I just want to reach into the screen and taste one of these lovely cookies. Love thumbprint cookies and these with that filling is awesome. Sometimes when I make these type of cookies they get hard so fast...I will have to try your recipe and see, you said that they are still so soft.. Thanks for your tips and these amazing treats, especially this time of year..It just needs to get a little cooler for me...Very warm today! Have a super week....
Hugs Dottie 🙂