Buttersctoch Pumpkin Butter Thumbprints
Adapted from King Arthur Flour
Ingredients:
1/2 cup pumpkin butter
3.5 oz butterscotch chips (about 1/2 cup)
2 1/2 cups + 2 tbsp flour
1/2 tsp salt
1/4 tsp pumpkin pie spice
3/4 cups butter, softened
1 cup sugar
1 egg
1/2 tsp vanilla extract
Directions:
1. Preheat the oven to 350°. Line baking sheets with parchment paper. Place the pumpkin butter in a piping bag or ziptop bag with the very corner cut off. Set aside.
2. Place the butterscotch chips in a small bowl. Microwave for 30 seconds, stop, and stir. Microwave for 15 seconds, stop, stir, and repeat until the chips are melted and smooth. Set aside to cool slightly.
3. In a medium bowl, stir together the flour, salt, and spice. Set aside.
4. Beat the butter in a stand mixer until smooth. Add the sugar. Beat until light and fluffy.
5. Add the melted butterscotch and beat on low until incorporated.
6. Add the egg and vanilla to the bowl. Beat until well blended, stopping the mixer partway through to scrape down the sides and bottom of the bowl.
7. Add the flour mixture to the bowl. Beat on low until the dry ingredients are just incorporated.
8. Scoop teaspoonfuls of dough onto a prepared baking sheet, leaving about 1" between each. Use your finger to make an indention in the center of each dough-ball (do not press all the way through the cookie).
9. Bake for 5 minutes. Remove the baking sheet from the oven. Working quickly, press your finger into the indention you made in each cookie (if the cookies are too hot for you, you can use the handle of a wooden spoon) - be careful again not to go all the way through the cookie. Pipe pumpkin butter into each defined indention.
10. Return the baking sheet to the oven. Bake for about 8 minutes more - until the edges are golden brown. Transfer the sheet to a rack.
11. Allow the cookies to cool on the sheet for 10 minutes. Transfer the cookies to a rack to cool completely. Repeat Steps 8-11 for the remaining cookies. Serve!
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