The perfect way to welcome autumn! Soft and full of pumpkin pie flavour, these thumbprint cookies are a festive upgrade to the classic variety. Like traditional thumbprint cookies, these are easy to come together and look oh-so pretty but instead of jam, they are topped with a pecan crunch. Plus, our version is packed with nutrients from the real pumpkin and the healthy fats that come from the almond and coconut flours used.
They are paleo-friendly, gluten-free and vegan! And no refined sugar! Happy Autumn
Pumpkin Pecan Thumbprint Cookies
Makes approximately 15 cookies.
1/2 cup unsweetened pumpkin purée
1 cup almond flour
1/4 cup coconut flour
1/3 cup pure maple syrup
2 teaspoon pumpkin pie spice (or a combination of allspice, nutmeg and cinnamon)
1/2 teaspoon cinnamon
15 (approximately) pecans for topping
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a mixing bowl combine all of the ingredients together until well incorporated. Scoop out the cookie mixture by heaping tablespoon and roll into balls and place onto baking sheet (evenly spaced out – about 1.5 inches in between). Lightly press down on each cookie with your thumb and top with pecan. Bake for 20 minutes and let cool for 15 minutes.