These cassava flour pumpkin thumbprint cookies taste delicious. They are a soft-baked cookie that taste more like a mini-muffin than a cookie. If you love a soft-baked, cakey cookie, you'll love this recipe!
Preheat oven to 375º F. 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 of dough onto your baking sheet, using lightly wet fingers to help shape the dough into round mounds about 2" apart. Do not flatten.
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 the 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.
I love the pumpkin-spiced homemade frosting center, but you could use store-bought frosting instead. You will have extra frosting. You can use it for another recipe or I always double the cookie recipe (but do not double the frosting recipe), and use up the rest of the frosting.I find the bottom of a tablespoon works well for creating the perfect indent in the cookies. Press gently and don't worry if the cookies crack. That's part of the charm.Store uneaten cookies in your fridge in a sealed container for up to 3 days.