Gluten-Free Pumpkin Thumbprint cookies header
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Pumpkin Thumbprint Cookies

The recipe resulted in a moist, soft-baked cookie. It was almost like a cookie muffin - so soft and so yummy! If you love pumpkin, you'll love these delicious cookies!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: cookies, easy dessert recipes, fall, gluten-free recipes, pumpkin
Servings: 15 cookies
Calories: 170kcal
Author: Jenny Finke

Ingredients

Cookies:

  • 130 grams Otto's Cassava Flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. Kosher salt
  • 1/2 cup packed brown sugar
  • 1/2 cup canned pumpkin puree
  • 1/3 cup avocado oil
  • 1 large egg
  • 1/2 tsp. vanilla extract

Frosting:

  • 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

Instructions

  • 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.

Notes

I love the pumpkin spiced homemade frosting center, but you could use store-bought frosting instead. 
Double this recipe!  These cookies go fast, fast, fast!

Nutrition

Calories: 170kcal | Carbohydrates: 23g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 47mg | Sugar: 15g | Vitamin A: 1385IU | Vitamin C: 0.7mg | Calcium: 35mg | Iron: 0.8mg