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Dark Chocolate Cappuccino Thumbprint Cookies with Maple Pumpkin Butter

Cookies aren't really cookies without chocolate, so the dark chocolate drizzle on these maple-infused pumpkin butter thumbprint cookies is a must!
Course Dessert
Cuisine Vegetarian
Author Shelly Westerhausen


  • 2 teaspoons instant coffee granules
  • 2 teaspoons vanilla extract
  • 2/3 cup butter , softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 15 oz . can pumpkin puree (or two cups fresh pureed pumpkin)
  • 1/2 cup maple syrup
  • 1 Tablespoon lemon juice
  • 2 teaspoons vanilla
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1 cup dark chocolate chips
  • 1 tablespoon butter
  • ~ 1 tablespoon milk


  1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. In a small bowl, disolve the coffee granules into the vanilla extract and set aside. In a stand mixer bowl, beat the butter and sugar until creamy and fluffy. Next, add in the egg and coffee mixture. In a separate bowl, mix together the flour, baking powder, and salt. Slowly pour the dry ingredients into the mixer until everything is combined.
  3. Use our clean hands to shape rounded teaspoonfuls of dough into balls and place two inches apart on baking sheets. Use a floured thumb to make deep indents in the center of each cookie. Bake at 350 degrees for 12 to 15 minutes or until the bottoms start to brown. Remove from heat and let cool.
  4. While the cookies are cooling, add the pumpkin, maple syrup, lemon juice, and pumpkin butter spices into a small saucepan. Bring to a boil and then lower to medium low to let simmer for 20 minutes or until thick and fragrant. Stir frequently while it simmers. Remove from heat and let cool.
  5. Once cool, drop dollops of maple pumpkin butter into the centers of the cappuccino cookies.
  6. Finally, heat the dark chocolate and butter in a double boiler until melted. Remove from heat and let cool slightly before slowly adding in a tablespoon of milk while whisking. If the chocolate is too thick to drizzle, slowly add in a little more milk until desired consistency is reached. Drizzle over the pumpkin cookies and enjoy!