Pumpkin Raspberry Thumbprint Cookies (Vegan)

Pumpkin Raspberry Thumbprint Cookies.  I had this raspberry jam I needed to use up in the fridge, so I made these paleo pumpkin cookies.  These cookies are a super cinch to make and don’t require too many ingredients.

 

Pumpkin Raspberry Thumbprint Cookies

 

 

I used cashew butter in my recipe, but another nut butter will work as well. Sunflower butter works too if you need to make these nut free.  Also, if you need to be nut free, you can use another flour in place of the almond flour.  The recipe is very versatile.

 

Pumpkin Raspberry Thumbprint Cookies

 

This recipe is vegan, gluten free and paleo! It makes a softer cookie in case you were wondering.  If you don’t like raspberry, you can always use another jam.

 

Want to make this recipe?  Watch the video below.  For more videos, you can check out my You Tube Channel.

 

Looking for more pumpkin recipes?

 

Pumpkin Raspberry Thumbprint Cookies

Pumpkin Raspberry Thumbprint Cookies

Prep Time 10 min Cook Time 14 min Yields 15 cookies     adjust servings

Ingredients

Instructions

Preheat oven to 350.

In a food processor, mix all the ingredients except the raspberry jam.

Once everything looks well combined, place the container in the fridge for about 20 minutes so the mixture can firm up.

Once firm, use a cookie scoop to drop cookies onto a lined baking sheet.

Use your thumb or a spoon to make a little indent in the middle of each cookie.

Spoon a little jam into each hole.

Bake cookies for 15 minutes. 

Let them cool completely before removing them from the baking sheet.

Store cookies in an airtight container in the fridge.

by

Recipe Notes

These cookies should last several weeks in the fridge.  Enjoy!!

 

Pumpkin Raspberry Thumbprint Cookies

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