Healthy Pumpkin Pie Thumbprint Cookies
Yields: 24 cookies
These thumbprint cookies are perfect for when you’re craving a little something sweet—or when you’re craving pumpkin pie but not all of the leftovers! They have the same warm spice and sweet pumpkin flavors, but they’re much easier to make than traditional pumpkin pie. Leftover cookies will keep for at least one week if stored in an airtight container in the refrigerator.
  • for the cookies
  • 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tsp cornstarch
  • ¾ tsp baking powder
  • ⅛ tsp salt
  • 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 ½ tsp vanilla extract
  • ½ cup (96g) coconut sugar
  • for the filling
  • ¼ cup (61g) pumpkin purée (not pumpkin pie mix!)
  • 2 tsp nonfat milk
  • ¼ tsp ground cinnamon
  • ¼ tsp liquid stevia
  1. To prepare the cookies, whisk together the flour, cornstarch, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 20 minutes.
  2. While the cookie dough chills, prepare the filling. Stir together the pumpkin, milk, cinnamon, and stevia in a small bowl. Transfer to a zip-topped bag, and cut off one corner of the bag.
  3. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  4. Roll the cookie dough into 24 small spheres, and place them on the prepared baking sheet. Using your index finger or thumb, make an indentation in the center of each, and pipe in the filling. (If the dough cracks, gently pinch it back together with your fingers.) Bake at 350°F for 8-10 minutes. Cool on the baking sheet for 10 minutes before carefully transferring to a wire rack. (If the cookies stick to the baking sheet, slide a knife underneath each cookie first!)
Notes: For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

It’s important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out dry and crumbly, rather than soft and chewy.

The cornstarch helps keep the cookies soft.

Brown sugar may be substituted for the coconut sugar.

Any milk may be substituted for the nonfat milk.

I highly recommend using the liquid stevia! I buy mine online here because that’s the best price I’ve found, and you’ll use it in all of these recipes of mine, too.

If you prefer not to use the liquid stevia, then substitute 1 tablespoon of pure maple syrup, honey, or agave for the liquid stevia. Omit the milk if using this substitution.

If the cookie dough sticks to your hands, moisten them with a little bit of water before rolling each sphere and making the indentations in the centers.

After your cookies have cooled, if you'd like the filling to look spread out like in my photos above, then use your fingers or the back of a spoon to gently spread it around. (It holds its shape and doesn't spread out at all by itself while baking!)

This recipe is easily doubled!

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at