Made with almond flour, these soft, buttery Pumpkin Thumbprint Cookies are packed with warm and inviting fall spices. The middle part of the cookies are filled by the popular pumpkin butter from Trader Joes. This adorable thumbprint design made them so fun to make and perfect for the whole family to enjoy!

Pumpkin thumbprint cookies are sitting on parchment paper and have a glaze drizzled on top of them.

It’s so cozy to stay inside and enjoy some freshly made cookies!

Best of all, these cookies are super simple and made with almond flour, making them soft fluffy and gluten free at the same time.

Additionally, they are packed with all things pumpkin and fall spice, which will for sure get you in the fall mood.

Why are they called thumbprint cookies?

Originally, this cookie’s name comes from the way they are prepared. You roll the cookies into balls and then flatten them with your thumb.

Afterward, they are typically filled with some sort of jam and topped with nuts and powdered sugar.

Pumpkin thumbprint cookies are sitting on parchment paper and have a glaze drizzled on top of them. One of the cookies is broken in half showing the pumpkin butter filling.

Can you use pumpkin pie mix instead of pumpkin puree for cookies?

Certainly, you can use pumpkin pie mix! However, the pumpkin pie mix has spices, sugars, and more added ingredients.

For this reason, I prefer pumpkin puree! Particularly, this way I can customize the amount of coconut sugar to fit my sweet taste buds.

Although, in a pinch, you can always use pumpkin pie mix and add less coconut sugar.

How does Pumpkin affect baking?

Pumpkin is a sweetener, moisturizer, and fat substitute in dessert recipes. Furthermore, sometimes it’s often an eggs and oil replacer

Additionally, pumpkin adds a deeper nuttiness to these cookies.

What happens if you use Almond flour in cooking?

Significantly, almond flour is nutrient-dense, low-carb, grain-free, and keto-friendly. However, almond flour can sometimes cause cookies to spread out more.

In this recipe, I combat this effect with the addition of baking powder and apple cider vinegar, both of which help the cookies rise.

Ingredients for Pumpkin Thumbprint Cookies

Ingredients are laid out for the pumpkin butter thumbprint cookies

These Pumpkin Thumbprint Cookies are made with wholesome ingredients, pumpkin spice, and everything nice:

Almond flour, packed

Coconut flour

Butter, room temp, softened

Coconut sugar

Salt

Baking powder

Apple cider vinegar

Pumpkin puree, drained

Pumpkin pie spice

How to Make Pumpkin Thumbprint Cookies

Ingredients are being mixed together for the pumpkin thumbprint cookies

First, in a bowl, combine sugar and room-temperature butter.

Second, use a cheesecloth, nut milk bag, or a couple of pieces of paper towel to squeeze out the excess liquid in the pumpkin puree.

Third, whisk together the almond flour, coconut flour, baking powder, and salt.

Then, combine the wet and dry using a spatula.

Afterward, cover and freeze for 20 – 25 minutes or refrigerate for at least 2 – 3 hours or overnight.

This shows the dough mixed together, and then prepped on parchment ready to bake with the thumbprint indent

Next, scoop the dough into cookie dough balls, gently flatten and use your thumb to press a well into the balls – you should see your thumbprint.

Then, sprinkle some extra coconut sugar on top if desired.

This shows the process of pumpkin butter being added to the thumbprint indents

Finally, bake at 350 F for 12 – 14 minutes. While still warm, very gently press the center with your thumb again (it will puff up a bit after baking).

Lastly, add 1 – 2 tsp pumpkin butter or my Vegan Cream Cheese Frosting.

Let them cool for 10 minutes and enjoy!

Tips for Making the Best Pumpkin Thumbprint Cookies

In summary, here are a few tips to make these cookies extra delicious:

  • Squeezing the pumpkin puree with a cheesecloth, nut milk bag, or paper towel prevents the cookies from being too gooey, soft, or from falling apart. Specifically, it helps add the right level of chewiness!
  • Measure with a food scale! Certainly, this will prevent any error in measurement! Otherwise, I recommend packing the flour.
  • Certainly, pumpkin puree is superior to pumpkin pie mix!
  • You can make your own topping and mix and match: Apple Butter, Strawberry Chia Jam, Vegan Raspberry Chia Jam.
Pumpkin thumbprint cookies are sitting on parchment paper and have a glaze drizzled on top of them.

How to Store Pumpkin Thumbprint Cookies

Generally, I like to keep these thumbprint cookies in an airtight container for about a week in the fridge!

In addition, you can freeze after baking! Simply dethaw and enjoy. You can also buzz it in your microwave or air fryer before serving.

Can thumbprint dough be refrigerated overnight?

Certainly! In this case, the thumbprint will be added before freezing and then you can repress it after baking.

How to Serve Pumpkin Thumbprint Cookies

Without a doubt, my favorite way to enjoy these cookies is with a warm cup of coffee or tea.

Additionally, they’re the perfect bite-size dessert – sometimes I sneak a few as I am passing through the kitchen or pack a couple for the road.

Enjoy them any way you desire!

What other fall recipes would you like to see?

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Pumpkin thumbprint cookies are sitting on parchment paper and have a glaze drizzled on top of them.

Pumpkin thumbprint cookies are sitting on parchment paper and have a glaze drizzled on top of them.

Get the recipe:Pumpkin Thumbprint Cookies {with Almond Flour}

Made with almond flour, these soft, buttery Pumpkin Thumbprint Cookies are packed with warm and inviting fall spices.
5 stars (2 reviews)

Ingredients

  • 2 cups almond flour packed 240g
  • 3 tbsp coconut flour 30g
  • 1/4 cup butter, room temp, softened
  • 1/2 cup coconut sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon apple cider vinegar
  • 1/4 cup pumpkin puree, drained
  • 1 tsp pumpkin pie spice

Instructions 

  • Combine sugar and room-temperature butter in a bowl.
  • Use a cheesecloth, nut milk bag, or a couple of pieces of paper towel to
    squeeze out the excess liquid in the pumpkin puree.
  • Whisk together the almond flour, coconut flour, baking powder, and salt.
  • Combine the wet and dry using a spatula.
  • Cover and freeze for 20 – 25 minutes or refrigerate for at
    least 2 – 3 hours or overnight.
  • Scoop the dough into cookie dough balls, gently flatten and
    use your thumb to press a well into the balls – you should see your thumbprint.
  • Sprinkle some extra coconut sugar on top if desired.
  • Bake at 350 F for 12 – 14 minutes. While still warm, very
    gently press the center with your thumb again (it will puff up a bit after
    baking).
  • Add 1 – 2 tsp pumpkin butter or my Vegan Cream Cheese Frosting.
  • Let them cool for 10 minutes and enjoy!
Serving: 1g, Calories: 194kcal, Carbohydrates: 14g, Protein: 5g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Cholesterol: 10mg, Sodium: 87mg, Fiber: 3g, Sugar: 9g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.