Pumpkin pie thumbprint cookies are a cross between a cookie and a slice of pumpkin pie! Soft pumpkin cookies topped with a cream cheese filling with pecan pieces and pumpkin spice on top, they make for the perfect treat or dessert!
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together whole-wheat pastry flour, pumpkin pie spice, baking powder, baking soda, and sat.
In another medium bowl, combine brown sugar, pumpkin puree, coconut oil, egg, and vanilla, Mix with a wooden spoon until combined. Add the dry ingredients to the wet and mix with a wooden spoon until combined.
Use a cookie scoop to portion out cookie dough on the cookie sheet. I recommend filling the cookie scoop about halfway full as the portion size, because the cookies will spread. 1/2 of a cookie scoop makes for a typical cookie size.
Bake for 10-11 minutes. Remove the cookies from oven, and use your thumb to gently make a small indentation for the thumbprint. Let cool.
While the cookies are cooling, make the cream cheese frosting. Use a stand or a hand mixer to beat together softened cream cheese, butter, confectioners' sugar and pinch of salt and pumpkin pie spice.
Once the cookies are mostly cooled pipe* the cream cheese frosting onto each cookie and top with pecan pieces and extra pumpkin pie spice. Enjoy!
*Putting the cream cheese frosting into a plastic bag and cutting the tip off makes for a great pipping bag.