Pumpkin Thumbprint Cookies
These feature just a little bit of pumpkin. I don't know about you, but this time of year you can usually find a partially used can of pumpkin puree in my refrigerator most of the time. Not that it's the same can forever. I usually use it up within a week or so (and I don't always store it in the can, I often use tupperware), but still it seems that many pumpkin recipes that I enjoy (like homemade PSL syrup among other things) just don't use an entire 15 oz. can of pumpkin puree. So I'm left adding it to my morning oatmeal or dreaming up little treats to make. Which is partly how these cookies came to be.
1/2 cup softened butter
1/3 cup sugar
1 egg yolk
3/4 teaspoon vanilla extract
3/4 cup flour
1/4 cup whole wheat flour
1/4 teaspoon salt
For the pumpkin centers:
2 tablespoons pumpkin puree
1/8 teaspoon cinnamon
1-2 oz melted dark chocolate (optional, but why not?)
In a mixing bowl stir together the butter and sugar until well combined. Stir in the egg yolk and vanilla extract until just combined. Then stir in the flours and salt. The dough should be fairly dense and hold its shape.
For the pumpkin batter, just stir together the yolk, pumpkin and cinnamon. This will kind of resemble baby food. :)
Melt your chocolate (in a double boiler or the microwave) and drizzle it over the top. If pumpkin and chocolate just aren't for you, then you could use white chocolate for a different flavor or dust with a little powdered sugar. Or, easiest of all, leave them unadorned. They do already have sugar in them so you don't HAVE to add more.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.