Vegan Pumpkin Butter Thumbprint Cookies
With only 7 simple ingredients, these melt-in-your-mouth thumbprint cookies are easy to make, vegan, tender, and delicious! The pumpkin butter filling makes them the perfect holiday cookie.
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Who doesn’t love a perfect melt-in-your-mouth cookie?! These thumbprint cookies have a delightful buttery and tender shortbread cookie base and are filled with pumpkin butter.
If you’ve never tried pumpkin butter, what are you waiting for? Now is your chance to snag one at the supermarket, I found mine at ALDI, but I've seen them all over. It’s sweet, flavorful, and delicious!
Make a few batches of these easy cookies for the holidays and thank me later!
Easy step-by-step instructions
Preheat the oven to 350 °F/ 180 °C.
Cream the butter and sugar with a spatula until fluffy. Incorporate the plant milk and vanilla.
Add the cornstarch and flour, and mix until you have a smooth batter. Refrigerate for 15 minutes.
Divide the dough into 12 portions (I like using a small cookie scoop), roll between your hands to form balls, and place on a parchment-lined baking sheet 2-3 inches apart.
5. Use your thumb or the bottom of a spoon or muddler dipped in flour to form a well in the middle of each cookie.
6. Stir the pumpkin butter with a spoon to loosen it and add about 1 tsp to the middle of each cookie.
7. Bake for 14 – 16 minutes or until slightly golden underneath. Let the cookies rest for 5 minutes on the baking sheet and transfer them to a cooling rack until cooled. Dust a little bit of powdered sugar on top. Enjoy!
This recipe is also available in Spanish:
Vegan Pumpkin Butter Thumbprint Cookies
Ingredients
- ½ cup vegan butter, slightly softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 TBSP plant milk
- ¼ cup cornstarch
- 1 cup all-purpose flour
- ½ cup pumpkin butter
Instructions
- Preheat the oven to 350 °F/ 180 °C.
- Cream the butter and sugar with a spatula until fluffy. Incorporate the plant milk and vanilla.
- Add the cornstarch and flour, and mix until you have a smooth batter. Refrigerate for 15 minutes.
- Divide the dough into 12 portions (I like using a small cookie scoop), roll between your hands to form balls, and place on a parchment-lined baking sheet 2-3 inches apart.
- Use your thumb or the bottom of a spoon or muddler dipped in flour to form a well in the middle of each cookie.
- Stir the pumpkin butter with a spoon to loosen it and add about 1 tsp to the middle of each cookie.
- Bake for 14 – 16 minutes or until slightly golden underneath. Let the cookies rest for 5 minutes on the baking sheet and transfer them to a cooling rack until cooled. Dust a little bit of powdered sugar on top. Enjoy!
Try this recipe and let me know your thoughts in the comments!
Relax, bake, enjoy!
