These slightly soft pumpkin cookies with apple butter thumbprint and maple drizzle will melt in your mouth. They make it so easy to get a little bit of that pumpkin-pie-spice flavor. Gluten free! Vegan!
For the cookie dough:
- 1 2/3 cups packed fine almond flour (not almond meal)
- ¼ cup organic coconut sugar
- ¼ cup coconut flour
- 1/4 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice or ground cloves)
- 1/4 teaspoon salt
- 1/4 cup coconut oil (room temperature)
- 1 flax egg (1 tablespoon ground flax seed + 2 ½ tablespoons water (for a crisper cookie, or at high altitude, use 1 tablespoon water)
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1/3 cup apple butter, for thumbprints (recipe here)
- ¼ cup powdered sugar
- 2 teaspoons pure maple syrup
- 2 teaspoons vanilla extract (or for more maple flavor, another teaspoon maple)
Other toppings to consider: 12 pecan halves, candy corn, a sprinkle of cinnamon
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Measure almond flour, coconut flour, sugar, baking soda, spices and salt into your food processor. Process until well mixed, just a few pulses.
- Drop in the coconut oil and process until mixed in, about 30 seconds.
- Add the pumpkin puree, flax egg and vanilla extract. Process until well combined and the dough gathers up in one area of the food processor bowl.
- Allow dough to sit for 5 minutes for coconut flour to hydrate. The dough should be workable and not too sticky.
- Next divide and roll the dough into 12 balls of about 1 ½-inch across.
- Flatten each dough ball between your hands, keeping the cookies round. Place them on the prepared cookie sheet. To make a thumbprint, press gently with your thumb in the center until the cookies are about 1/4 inch thick in the center and about ½ inch thick on the edges.
- Bake for 12-15 minutes (at high altitude, bake for 15 minutes).
- Remove from oven, transfer to a wire rack and allow cookies to cool completely before spooning a little apple butter into each well. Makes about 12 cookies.
- For the drizzle: In a small bowl, mix together the powdered sugar, pure maple syrup and vanilla. If frosting is too thick to drizzle, you can add a teaspoon or two more maple syrup to make it drizzle-able from a spoon. Frost each cookie, then enjoy! Sprinkle top of frosting with a little cinnamon for a gorgeous look.
Cookies will get softer each day. Cookies can be stored in a container at room temp for a few days, then I recommend storing them in the fridge – if any are left.
Keywords: pumpkin cookies, apple butter filling, thumbprint cookie, maple drizzle, easy recipe, gluten free, vegan, paleo