Spiced Chocolate Thumbprint Cookies are always a hit at any occassion. They double the joy if they are filled with chocolate and topped with sprinkles. What is more about these chocolate cookies is that they are spiced with pumpkin pie spice. These are perfectly buttery and everyone wants to make it themselves.
I know thumbprint cookies are typically made with jam and I’ve already made two recipes for thumbprint cookies with blueberry jam and lemon jam. As it’s the holiday season and Christmas is right arount the corner, chocolate is the best option to fill the cookies. And this wouldn’t be a wonderful recipe for chocolate Christmas cookies without some fancy sprinkles, which always make the events even more special. It’s always good to make things ahead of time, so maybe you can make a big batch and put them in the freezer to serve on Christmas.
I mostly bake cookies for a short time so that they don’t lose their softness. So these Spiced Pumpkin Cookies are baked only for 8 minutes and believe me it’s enough. The only thing I don’t love when cookies like this have a white texture since I feel they are not baked enough. So the idea of using pumpkin spice came to my mind to have a light brown color on the cookies. Although my first concern was the color, I ended up with an amazing flavor of pumpkin spice. Then, I decided to use a little of the spice in the chocolate ganache too. Wow! The final thing was just so good!
Making spiced chocolate thumbprint cookies is just so fun and your kitchen will be filled with that super comforting scent. My favorite step in this recipe is definitely the step of making indentation at the top of each cookies. I either use my thumb or a round measuring teaspoon. Feel free what to use to get that cute round indentation.
If you haven’t decided on the cookies you’ll serve on Christmas, give these lovely cookies a try. I’m sure you will be making them often even after the holiday season.
Spiced Chocolate Thumbprint Cookies
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 3 1x
- 2 sticks butter
- 2/3 cup powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Chocolate ganache filling:
- 120ml heavy cream
- 120g chocolate chips
- 1/2 teaspoon pumpkin pie spice
- Preheat oven at 375F. Line a baking sheet with parchment paper.
- Cream the butter and sugar until creamy. Beat in the egg yolk and vanilla extract.
- In a separate bowl, combine together the flour, salt, baking powder and pumpkin pie spice. Add this mixture in the butter and sugar mixture. Mix it until everything is incorporated.
- Make 1-inch balls from the dough and place on the baking sheet. They will slightly rise, so don’t put them very close.
- Make indentation on the top of each ball using your thumb or the bottom of a round teaspoon.
- Bake for 8 minutes. Remove from oven and quickly press the indentations again to have enough room for the chocolate ganache. Let them cool on a wire rack.
- Combine chocolate chips and pumpkin pie spice in a heatproof bowl.
- Put heavy cream in a sauce pan and heat over medium-low heat. See it in the video above.
- Pour it over chocolate chips and pumpkin pie spice. Whisk until smooth.
- Chill the ganache for 20 minutes.
- Fill your thumbprint cookies with chocolate ganache and top with sprinkles.