1 cup pumpkin puree
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
Pinch nutmeg
salt1 tsp cornstarch
1 tsp vanilla extract
Stir all in a small pan on medium 4 to 5 minutes until thick and spoonable. Cool completely. It should hold its shape in the thumbprint.
For your cookies: Fill after baking, not before. These fillings are wetter than curd, so bake the cookies plain, re press the centers while warm, cool, then add 1 tsp filling to each.
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