Pumpkin Butter Thumbprints

5 from 1 vote

A gluten free, whole grain cookie, filled with a velvetly smooth, spiced Pumpkin Apple Butter. If you don't want to go to the trouble of making pumpkin butter, try fig jam, or another favorite fruit spread. Inspired by Jam and Sunflower Thimbles by Green Kitchen Stories.

Prep Time20

Cook Time14

Total Time34

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 72kcal

Author: Michelle Miller

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