• Combine the butter, pumpkin puree and sugar until evenly mixed.
  ½ Cup Butter, ½ Cup Pumpkin Puree, 1 Cup White Sugar
• Mix in the cinnamon, ginger and nutmeg.
  1 Tsp Ground Cinnamon, ½ Tsp Ground Ginger, ⅓ Tsp Ground Nutmeg
• Add the flour and baking powder and mix until a soft cookie dough forms.
  2 Cups All-Purpose Flour, 2 Tsp Baking Powder
• Cover the dough and refrigerate for at least 30 minutes.
• Preheat the oven to 375°F and line a cookie sheet with parchment paper.
• Divide the chilled dough into approximately 20 portions and roll each into a ball.
• Arrange the cookies on the parchment-lined baking sheet. Do not make the thumbprint yet.
• Bake for 8–10 minutes, until the cookies are light orange-gold and the tops look visibly dry rather than wet or shiny.
• Immediately after removing the cookies from the oven, gently press the back of a small spoon into the center of each warm cookie to create a divot.
• Fill each indentation with apple butter or Nutella.
• Allow the cookies to cool before serving.

Choose Filling

• Use either apple butter or nutella (6Tbsp each) to fill cookies or use a mix depending on who you are serving.