PUMPKIN THUMBPRINTS

Pumpkin Thumbprints image

Provided by Food Network Kitchen

Categories dessert

Time 1h15m

Yield about 24 cookies

Number Of Ingredients 16

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Cooking spray
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon, plus more for dusting
1/4 teaspoon ground allspice
1/4 teaspoon plus a pinch of salt
1/2 cup packed light brown sugar
1/2 cup pumpkin puree
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/2 teaspoon fresh lemon juice

Steps:

Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; mist with cooking spray.
Whisk the flour, baking powder, baking soda, cinnamon, allspice and 1/4 teaspoon salt in a medium bowl. Whisk the brown sugar, pumpkin puree, vegetable oil, egg and 1/2 teaspoon vanilla in a large bowl; add the flour mixture and gently stir with a wooden spoon until just incorporated.
Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Bake 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Return to the oven, switching the position of the pans, and bake until set, 4 to 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Make the filling: Beat the cream cheese and butter in a bowl with a mixer on medium-high speed until smooth. Add the confectioners' sugar, lemon juice, the remaining 1/2 teaspoon vanilla and a pinch of salt; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations. Dust with cinnamon.