These pumpkin thumbprint cookies are so easy to make and very delicious!

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
36
Yield:
3 dozen cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Walnut Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • Mix whole wheat flour, cinnamon, baking powder, baking soda, nutmeg, and salt together in a bowl.

  • Whisk pumpkin, honey, melted butter, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix until combined.

  • Drop cookie dough onto the baking sheets using 2 spoons or a cookie scoop. Use a floured finger to press a dimple into the center of each cookie.

  • Mix walnuts, butter, and honey together for the filling. Evenly distribute the walnut filling among the cookie centers.

  • Bake in the preheated oven until edges are firm and start to brown, about 15 minutes.

Cook's Note:

Pecans work in the filling too.

Nutrition Facts

97 calories; protein 1.6g; carbohydrates 14.9g; fat 4.1g; cholesterol 7.6mg; sodium 102.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2019
I took the plunge and tried this recipe however to save some calories I only did 1/2 honey and used brown sugar with a couple tablespoons water for the second half. I also left out the nut filling. It was superb! I'd say it would be even better with the richer ingredients if diet isn't an issue. Read More
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