Pumpkin thumbprint cookies are the epitome of fall. They are rolled in cinnamon sugar then topped with a dollop of caramel and a pecan half for garnish.
Preheat oven to 350° F. Line two cookie sheets with parchment paper and set aside.
In a large bowl, whisk together flour, spices (cinnamon, cloves, ginger, nutmeg), baking soda, baking powder and salt. Set aside.
In a large bowl of a stand mixer, beat together butter, sugar and brown sugar on medium speed until well combined, about 2 minutes. Add pumpkin purée and vanilla and mix until incorporated, about 1 minute.
With the mixer on low, slowly add the flour mixture to the butter/sugar mixture. Mix until combined, about 1 minute. Set aside the cookie dough for a moment and make the cinnamon sugar by whisking together 1/4 cup sugar and 1 tablespoon cinnamon in a separate small bowl.
Scoop about a tablespoon of cookie dough and roll into a 1-inch ball. Roll the ball of dough in the cinnamon sugar until coated. Place on prepared cookie sheet. Repeat with remaining cookie dough placing each ball about 2 inches apart on the cookie sheet.
Bake for 10-12 minutes, or until the cookie edges are set and the center is soft. Let the cookies cool for a couple minutes on the cookie sheet. While the cookies are still warm, use your thumb or the back of a spoon to dent each cookie. Transfer to a cooling rack.
Assembly
Once the cookies are cooled, fill the thumb imprints with about a teaspoon or two of caramel. Top with a pecan half. Store at room temperature in an airtight container for up to a week.