With a yield of 6 cups from my recent batch of Pumpkin Apple Butter, I knew it was going to have to be used in other recipes. I had lots of ideas– but only had enough for these cookies! We blew through those 6 cups- and I’d love to have more in the fridge.
As I was making the Pumpkin Apple Butter, I had a brilliant idea — make a different variation with butternut squash, and medjool dates instead of a sweetener. Sounds brilliant, right? Caramelly butternut-date butter (or butternut-date spread?). Yum. So, 2 butternut squashes were roasted, and 12 beautiful medjool dates blended into the puree. Lots of spices. Lots of stirring, watching the mixture thicken up into a velvety smooth, naturally sweetened concoction.
Sounds pretty amazing, doesn’t it? Well, actually, it wasn’t. Even with 12 large dates, it was still very “vegetabley.” I added a few tablespoons of sugar hoping to mitigate that taste, and while it helped, it just isn’t good. How can that be? How can something as close to a pumpkin taste so drastically different when cooked down and blended with the same spices?
And now I am mourning those two butternut squashes, because they would have been much better as butternut, spinach, and black bean enchiladas.
I’m not throwing out the “butternut butter,” though. I am thinking it will probably make a pretty awesome pumpkin pie smoothie. However, I’ve been wrong before, and I’m sure I’ll be wrong again about one of these brilliant ideas that pop into my head at random.
Honestly, I’ve never had plain pumpkin butter before. Maybe I wouldn’t like it! Maybe it’s the tangy, sweet apple that really made my Pumpkin Apple Butter so sweetly creamy and luxurious.
These cookies are based off a thumbprint recipe from Green Kitchen Stories- a recipe that started my love affair with buckwheat flour. I’ve never made those with the prune-sweetened jam in their recipe, but I am sure it’s wonderful. When I tried out the recipe, I had a jar of fig jam, and they were just about the best. cookies. ever.
These are a pretty close second, and a fun seasonal twist. If you have a jar of fig jam, or don’t feel like making pumpkin apple butter for this recipe, try that! The pecans can be swapped out for coconut, walnuts, sunflower seeds… pretty much anything. Since realizing how good pumpkin butter and pecans are together, I’ve been going through quite of few of those little nuts.
The buckwheat flour can be swapped out for extra oat or almond flour, although it adds a really incredible graham-cracker-like grittiness (in a very, very good way) that I love. I don’t like store bought buckwheat flours, but making your own couldn’t be simpler. Grab a bag of raw buckwheat groats, dump into your blender, buzz buzz whirl, flour.
Contents
Pumpkin Butter Thumbprints
Ingredients
Dry
- 1 cup blanched almond flour
- 1 cup oat flour (oats processed in a blender or food processor)
- 1/2 cup buckwheat flour (raw oats groats processed in blender)
- 2 tablespoons ground flax
- 2 tablespoons natural molasses sugar
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
Wet
- 1/4 cup coconut oil
- 3 tablespoons honey
- 1 egg
- 1 teaspoon vanilla
Topping
- 2/3 cup Pumpkin Apple Butter or fruit spread of choice
- 1/2 cup pecans crushed
Instructions
- Preheat oven to 350 degrees f.
- Mix all dry ingredients together in a bowl.
- In a separate bowl, mix together the wet ingredients.
- Add the wet to the dry, and fold together until all ingredients are wet. Do not overmix.
- Roll the dough into balls, and lay onto a cookie sheet. I've made about 20 large cookies with this recipe, but prefer to make about 40 smaller cookies. Roll each ball of cookie dough in the pecans.
- Using a thumb, or-- my favorite method-- the round end of a measuring spoon, dipped in water-- press an indentation in each ball.
- Add a teaspoon of pumpkin apple butter to each cookie.
- Bake for 12-14 minutes. (for a softer cookie).
- For a crunchy cookie base (more graham cracker-like), bake at 325 degree f for 16 minutes, turn the oven off after the time is up, but leave the cookies in the oven while they cool. I love them this way!
- Cookies will be crumbly when hot, but hold together well once cooled.
- For best results, refrigerate cookies for up to a week. Freeze for longer, but defrost before eating.
Nutrition
Other Pumpkin Cookie Recipes:
- Healthy Pumpkin Chocolate Chip Oatmeal Cookies, by Sally’s Baking Addiction
- Soft Pumpkin Chocolate Chip Cookies, by A Family Feast
- No Bake Pumpkin Cookies, by Plaid and Paleo
- Paleo Pumpkin Cookies, by Living Paleo
Sorry about the loss of your butternut squash =( that’s why I let food bloggers do the work before I try anything new. But these pumpkin thumbprints looks seriously delicious. Something way out of my comfort zone but I’m ready to try something new.
Yes, losing expensive ingredients is always sad, but I do lose a lot. Those squashes were just so amazing, it was especially sad!
Thanks for sharing your less successful ventures, too! They’re sometimes fun to read and it’s nice to know I’m not the only one with occasional kitchen challenges. Maybe your butternut squash mixture will work better in a savory dish.
I have a lot of kitchen fails when it comes to what I’ll put on the blog– but not so many that are so bad I won’t eat them regardless! And I’m struggling with this butternut squash!
I love reading about people’s misadventures in the kitchen.
How’d I miss the pumpkin apple butter recipe!?!?! Sounds so good 😀
Giselle, It’s amazing! Check it out. Since my butternut butter was a big flop, I’m going to make another batch of the pumpkin apple. I was really loving it swirled into my yogurt and oats!
That’s so sad about the butternut butter! I know how disheartening it can be to have a recipe idea not turn out. Just last night I was trying to change up my recipe for Russian syrniki to make them low-carb, and it was a failure. Pretty sad when it’s after midnight and you just want something to eat. Thankfully I was able to make some modifications this morning and had some proper syrniki for breakfast. You’re cookies look delicious! I love thumbprint cookies, and the flavors of autumn.
I’m glad you were able to salvage it! Most of the time, I don’t mind if things don’t turn out perfectly. Having it be healthy is more important. It’s just a different story if you’re going to put it out into the world for others to try! And this butternut butter.. it just might not be salvageable! But I am going to try.
What…You are human in the kitchen too 😉
Well all is well that ends well- with these epic cookies! YUM!
Recipes like that pumpkin apple butter make me feel superhuman… and then I am humbled by a recipe I was so sure of that turned out oh so wrong!
i totally forgot about buckwheat flour, must get more and make these! Love that combo
they look delicous
Thank you so much for joining us for the Ultimate Pinterest Party! Your link ups have great photography and I am excited to pin them!
Thank you Amanda. I am glad I stumbled upon your linkup! I found some great posts there as well.
I love your creativity with these thumbprints. And they are so good for you! Pinning!
Thanks Jen! They are really good- and yes, very healthy ingredients (but shh! We don’t have to let anyone know.)
These look so good. I’m inspired to try the butter, it even sounds delicious! 🙂
Yes, the pumpkin apple butter is so good! The recipe makes a lot, but it goes fast.
Your cookies look wonderful~ Lynn @ Turnips 2 Tangerines
Bummer about the butternut squash. I substitute butternut for pumpkin all the time. But, I’ve never tried to make it into butter. I’m pinning these yummy concoctions.
Your cookies look amazing. Sorry to hear the the butternut squash didn’t work out. Thanks for sharing your post / recipe at the party! Pinned. I love that it’s gluten free which is perfect for when I entertain my sister in law.
Thank you Theresa! I find that no one complains when I serve them gluten free baked goods- then everyone can enjoy. If the ingredients are right, no one can tell!