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Pumpkin is everywhere… and I wanted in on the action.
The truth is, I made some pumpkin spice waffles using the Birch Benders pumpkin spice paleo pancake mix. I opened a can of pumpkin and used only 1/4 cup of pumpkin puree for the waffles, leaving me with a lot of extra pumpkin that I did NOT want to waste.
So what do you do when life gives you pumpkin puree? You make a pumpkin recipe, right?!?
Not wanting to let the pumpkin puree go to waste, I decided to whip up some grain-free and gluten-free pumpkin thumbprint cookies.
I found a recipe that I could work with from the Food Network. Of course, it’s not gluten-free, but I found it easy to work around with my gluten-free baking tricks.
I decided to use my Otto’s Cassava Flour as my “flour.”
Cassava flour is made from the yucca root (which is a starchy root vegetable). It is totally gluten-free and grain-free.
Cassava flours measures as a one-to-one swap with wheat flour when measured by weight.
The recipe I was working from called for 1 cup of all-purpose flour. I know that 1 cup of all-purpose wheat is about 130 grams.
So I measured out 130 grams of cassava flour (get a kitchen scale – they’re so cheap and worth the investment) and set forth on making these grain-free and gluten-free pumpkin thumbprint cookies.
The results: INCREDIBLE!
The recipe resulted in a moist, soft-baked cookie. It was almost like a cookie muffin – so soft and so yummy!
Best of all, it’s filled with good for you ingredients (well, except for the sugar, I won’t tell if you don’t tell). In fact, the cookies are loaded with fiber thanks to the pumpkin puree (1/2 cup of pumpkin puree is about 3-4 grams of fiber).
I filled the thumbprint (using a piping bag) with a delicious pumpkin-spiced frosting that elevated these cookies into the pumpkin spice hall of fame (if there is such a thing). Just look at those bits of pumpkin pie spice in the frosting!
The cookies lasted less than 24 hours (they were gone after breakfast the next morning). We ate them all. Fast. Gone.
On my next go round of making these gluten-free pumpkin thumbprint cookies, I plan on doubling the recipe.
Grain-Free & Gluten-Free Pumpkin Thumbprint Cookies Recipe
Pumpkin Thumbprint Cookies
- 1/2 stick butter 4 Tbsp. softened
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1/4 tsp. pumpkin pie spice
- 1 Tbsp. milk or milk substitute
- Preheat oven to 375 degrees.
- Line a baking sheet with a silicone mat or parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl. Set aside.
- In a separate bowl, whisk together brown sugar, pumpkin puree, vegetable oil, egg and 1/2 tsp. vanilla extract until well combined.
- Add flour mixture to the wet ingredients and mix together until everything is just incorporated.
- Drop rounded tablespoons full of dough onto baking sheet, using wet fingers to help shape the dough into round mounds about 2" apart.
- Bake for 6 minutes, then remove from oven and use your thumb or the bottom of a tablespoon to press an indent into the center of each cookie.
- Bake cookies for another 5-6 minutes until done. Cookies are soft when done. Do not overcook.
- Allow cookies ample time to cool before frosting.
- To make frosting, combine butter, sugar, vanilla, pumpkin pie spice and milk in the bowl of your standing mixer and mix until well combined.
- Add frosting to a piping bag and then pipe frosting into the center of each thumbprint cookie.