Gluten/Dairy Free Pumpkin Thumbprint Cookies

Since Fall is right around the corner, that means that it is time for lots of baking and sweets! To be honest, I used to get kinda bummed out this time of year for my kids as we changed our diet. It just became such a challenge to find good recipes for baked goods and fun festive treats. With so much trial and error though, I have been finding some go-to recipes and today is one of those! It can be adjusted throughout the seasons and turned out super yummy! I am joining Kristen from Ella Claire as we share our pumpkin recipes. Mine is a gluten/dairy free pumpkin thumbprint cookie!

To make these cookies you will need:

Cookie Base:

• 2 1/2 cups almond flour (may need additional if your dough is too wet)
• 2 tbsp. arrowroot powder
• 2 tbsp. coconut flour
• 1/4 cup quinoa flour (I love this flour by the way!)
• 1/2 cup coconut sugar
• 1/2 tsp. cinnamon
• 1/4 cup maple syrup
• 3/4 cup water

Pumpkin Filling

• 1/2 cup coconut sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp nutmeg
• 1/4 cup coconut palm shortening
• 1 cup pumpkin puree
• 1 tbsp. oat or nut milk (I used cashew)
• 1/2 tsp. vanilla

Here is how you will mix up these easy cookies!

Set your oven to 350 degrees. Then begin mixing up the cookie base for these thumbprints. I like to mix all the dry ingredients first and then mix the wet at the end. This dough will easily form balls and stands pretty firm. If it is too wet for some reason just add a little bit of almond flour until you get the consistency you need.

I used a cookie scoop to form these and then the back of the spoon to make a little place to layer in the delicious pumpkin.

I put these in the oven for around 20 minutes, if they start to brown too much make sure to pull them out a bit early.

While the cookies bases bake, you will mix together the pumpkin filling. Just mix it all together, that’s how easy this is! I wanted to pipe out the filling so that it looked a little prettier. I did this by taking a ziplock, cutting the tip off and then scooping my mixture into the baggie.

Once the cookie bases are done and cooled for a minute you will begin filling the bases with the pumpkin mixture. Again, I piped these on to make them look a little nicer, but you could just scoop it in too! Back in the oven they go for about 5-7 minutes (watching carefully they don’t over cook)! Bring them out to cool and enjoy. This was such a fun recipe and could be done with fruits or jams as well.

I hope you let me know if you try these out! And if you have any gluten/dairy free friends or family this will make it so they don’t feel like they are missing out on all the fun ;).

Don’t forget to visit my sweet friends down below sharing today too! Look at all that pumpkin goodness!

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