These Tahini Pumpkin Pie Thumbprint Cookies are made gluten-free, refined sugar-free and paleo friendly. They’re perfect treat for when you’re craving something sweet! Being filled with pumpkin and warm spices makes them taste just like pumpkin pie! These pumpkin pie thumbprint cookies are the perfect way to use up your leftover pumpkin filling!

These pumpkin pie thumbprint cookies come up together really easily. You basically mix up all the ingredients and bake! The dough for these thumbprint cookies is an adaptation (with some changes) of Raspberry Thumbprint Cookies which are perfect for upcoming holidays! HOW TO MAKE TAHINI PUMPKIN PIE THUMBRINT COOKIES

I like to start with preparing the filling first. Simply combine pumpkin puree, coconut sugar and pumpkin spice in a small saucepan. Give it a good stir and let it begin to bubble. Then, reduce heat to low and keep at a simmer for 20-25 minutes, stirring often. Meanwhile, you can get started on the cookies!

The base is made with combination of almond flour which gives an amazing nutty flavor, and the tapioca flour which adds lightness and browns the cookies beautifully.  Instead of regular sugar, I use coconut sugar which is really similar to brown sugar, but it’s made from coconuts! It’s one of my favorite sweeteners to use in baking.

Don’t forget about tahini! I love using it not only to make savory dishes, but also in baking. It’s super smooth, delicate in taste and naturally sweet. Addition of tahini in baking goods adds an amazing toasted flavor and richness.

When your thumbprint cookie dough is done, let it chill in the fridge for about 10-15 minutes. Then, using a small cookie scooper or a spoon, shape the dough into balls. Use your thumb or the back of a spoon to make a indentation. After you take cookies out of the oven use your thumb again, press down lightly on the indentations to further define them. Once the cookies have cooled, take a spoonful at a time and fill the center of each cookie with pumpkin pie butter. Be careful not to eat all of them at once!!

I hope you’re going to try these Pumpkin Pie Tahini Thumbprint Cookies yourself! Don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!

Pumpkin Pie Tahini Thumbprint Cookies (GF + Paleo)

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Serves: 13-15 Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 8 voted )

Ingredients

Tahini Thumbprint Cookies:

1 cup almond flour

1/4 cup tapioca flour

1/3 cup tahini

1 large egg, room temperature

1/3 cup coconut sugar

3/4 tsp baking soda

1 tsp apple cider vinegar

1/2 tsp pure vanilla extract

pinch of himalayan pink salt

Pumpkin Pie Butter:

1 cup pumpkin puree

1/4 cup coconut sugar

1 1/2 tsp pumpkin spice

Instructions

1. Start with the pumpkin pie butter. In a small sauce pan, combine pumpkin puree, coconut sugar and pumpkin spice. Once the mixture begins bubbling, reduce heat to low and keep at a simmer.
2. Cook uncovered for 20-25 minutes, stirring often. Transfer to a bowl and let it cool off.
3.  Meanwhile, in a mixing bowl or a bowl of standing mixer, whisk together tahini, egg, sugar, apple cider vinegar and vanilla extract.
4. Add almond flour, tapioca flour and baking soda. Stir to combine.
5. Place cookie dough in the fridge for 10-15 minutes.
6. Shape the dough into balls, using about 1.5-2 tbsp of dough for each.
7. Moisten your thumb with water and gently press into the center of each ball (or use the end part of wooden spoon).
8. Bake for about 8-10 minutes or until lightly golden. Pull them out of the oven and then use your thumb again, press down lightly on the indentations to further define them.
9. After the cookies have cooled, take a spoonful at a time and fill the center of each cookie with pumpkin pie butter.
10. Refrigerate in an air-tight container.

 

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