Pumpkin Thumbprints

Directions

1. 1
   Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; mist with cooking spray.
2. 2
   Whisk the flour, baking powder, baking soda, cinnamon, allspice and 1/4 teaspoon salt in a medium bowl.
3. 3
   Whisk the brown sugar, pumpkin puree, vegetable oil, egg and 1/2 teaspoon vanilla in a large bowl; add the flour mixture and gently stir with a wooden spoon until just incorporated.
4. 4
   Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets.
5. 5
   Bake 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon.
6. 6
   Return to the oven, switching the position of the pans, and bake until set, 4 to 6 more minutes.
7. 7
   Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
8. 8
   Make the filling: Beat the cream cheese and butter in a bowl with a mixer on medium-high speed until smooth.
9. 9
   Add the confectioners' sugar, lemon juice, the remaining 1/2 teaspoon vanilla and a pinch of salt; beat until incorporated.
10. 10
    Transfer to a pastry bag fitted with a small round tip; pipe into the indentations.
11. 11
    Dust with cinnamon.
12. 12
    Photograph by Andrew Purcell