Maple Pumpkin Spice Thumbprint Cookies

Maple Pumpkin Spice Thumbprint Cookies are soft, warmly spiced cookies rolled in sparkling sugar and filled with a creamy maple-pumpkin center. These cozy fall bites deliver everything you love about pumpkin season — sweet, spiced, tender, and perfect for any autumn gathering.

Yield

24 cookies

Ingredients

For the Cookies:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup pure maple syrup
1 large egg
1 teaspoon vanilla extract

For Rolling:
1/2 cup granulated sugar

For the Filling:
1/2 cup pumpkin purée
3 tablespoons maple syrup
1/4 cup brown sugar, packed
1/2 teaspoon pumpkin pie spice
Pinch of salt

Instructions

Step 1: Make the Pumpkin Maple Filling
In a small bowl, stir together the pumpkin purée, maple syrup, brown sugar, pumpkin pie spice, and a pinch of salt until smooth. Cover and refrigerate while preparing the cookies so the filling thickens.

Step 2: Prepare the Cookie Dough
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
In a separate bowl, beat the softened butter, granulated sugar, brown sugar, and maple syrup until light and fluffy. Add the egg and vanilla extract and mix until well combined.
Add the dry ingredients to the wet mixture and stir just until a soft dough forms.

Step 3: Shape and Roll the Cookies
Scoop dough into 1–1.5 tablespoon portions. Roll each ball in granulated sugar until coated.
Place on the prepared baking sheets, spaced 2 inches apart.
Use your thumb or a spoon to gently press an indentation into the center of each cookie.

Step 4: Fill and Bake
Spoon a small amount of the chilled pumpkin maple filling into each indentation.
Bake for 10–12 minutes, or until the edges are set and lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack.

Kitchen Tips
For thicker filling, refrigerate the pumpkin mixture longer so it sets more firmly.
Do not overfill the thumbprints — a small spoonful prevents overflowing.
Store cookies in an airtight container for 3–4 days or refrigerate for up to one week.

Nutritional Information (Per Cookie)
Calories 145, Protein 2g, Carbohydrates 22g, Fiber 1g, Net Carbohydrates 21g, Fat 6g, Saturated Fat 4g, Cholesterol 22mg, Sodium 95mg, Sugars 13g, Glycemic Index Medium