Chocolate Pumpkin Thumbprints

Chocolate Pumpkin Spice Thumbprints: A Fall Favorite

Introduction

As the leaves turn golden and the air grows crisp, what better way to celebrate autumn than with a batch of Chocolate Pumpkin Spice Thumbprints? These cookies blend the rich decadence of chocolate with the comforting warmth of pumpkin spice, offering a sweet treat perfect for cozying up on a brisk fall day. Sign up for our newsletter and get this delightful recipe delivered straight to your inbox!

Why You’ll Love This Recipe

These thumbprint cookies are a wonderful testament to what makes fall baking so special. The harmonious blend of chocolate and pumpkin spice is not only delicious but also incredibly easy to prepare. With a short prep time and family-friendly steps, it’s a delightful activity to share with loved ones. Plus, who doesn’t adore the rich aroma of baking chocolate mingling with spiced pumpkin wafting through the kitchen?

Ingredients

– 1 cup all-purpose flour
– 1/3 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1/2 teaspoon pumpkin pie spice
– 1/2 cup unsalted butter, softened
– 2/3 cup granulated sugar
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 1/4 cup canned pumpkin puree
– 1/4 cup powdered sugar
– 1/4 teaspoon cinnamon
– 1 tablespoon milk
– 1/2 cup semi-sweet chocolate chips

Necessary Tools

– Mixing bowls
– Whisk
– Baking sheet
– Parchment paper
– Electric mixer (optional)
– Wire rack for cooling

Ingredient Swaps and Additions

Feel free to make this recipe your own! Swap semi-sweet chocolate chips for dark chocolate chips for a deeper flavor. Add a pinch of nutmeg or allspice to amplify the autumn flavor profile. For a nutty twist, sprinkle chopped pecans or walnuts into the pumpkin filling before baking.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine flour, cocoa powder, salt, and pumpkin pie spice.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Mix in the egg yolk and vanilla extract.
4. Gradually incorporate the dry ingredients into the butter mixture until a dough forms.
5. Roll the dough into 1-inch balls and arrange them on the baking sheet, leaving 2 inches of space between each.
6. Use your thumb or a small spoon to make an indentation in the center of each dough ball.
7. In another bowl, combine pumpkin puree, powdered sugar, cinnamon, and milk until smooth. Spoon roughly a teaspoon of this mixture into each cookie indentation.
8. Bake for 10-12 minutes. Once baked, press a few chocolate chips into the pumpkin filling.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

Savor these cookies with a mug of hot apple cider or your favorite autumn-themed tea. They also pair wonderfully with a scoop of vanilla ice cream.

Pro Tips for Success

– Ensure your butter is softened to achieve a creamy consistency when mixing.
– If your dough feels too sticky, chill it in the refrigerator for 15 minutes for easier handling.
– Press the chocolate chips into the filling while the cookies are still warm for a melty texture.

Storing and Reheating

Store these cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator for up to two weeks. Reheat briefly in the microwave for a warm treat.

Chocolate Pumpkin Thumbprints

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