Pumpkin Raspberry Thumbprint Cookies

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


  • 1 cup cashew butter
  • 1 cup pumpkin
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp sea salt
  • 3 T almond flour
  • 1/4 cup raspberry jam or jam of choice


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.


Recipe Notes

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

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