Gluten Free Pumpkin Pie Cookies
These Pumpkin Pie Cookies are basically mini cookie-sized pies! They are soft, buttery and filled with pumpkin spice goodness and topped with whipped cream. These are such a fun twist on the classic pumpkin pie dessert. You get all of the delicious and cozy flavors of pumpkin pie, in handheld form. Plus, they look so cute on your Thanksgiving dessert table!
Servings: 8
Equipment
- 2 bowls
- 2 spoons
- 1 baking sheet
Ingredients
Cookie Base
- 2 cups gluten free flour
- 1/2 tsp baking soda
- dash salt
- 1/4 cup dairy free milk
- 3 tbsp honey
- 1 tsp vanilla extract
- 1/4 cup olive oil
Filling
- 1/2 cup pumpkin puree
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp arrowroot powder
- 1 tbsp honey
Instructions
- Gather your ingredients and preheat the oven to 350°F.
- Add dry ingredients to a bowl and stir in wet ingredients.
- Refrigerate dough for 10-15 minutes.
- Roll dough into balls and place on baking sheet.
- Gently press them flat and use your thumb to create a thumbprint shape.
- Bake cookies for 7-10 minutes.
- While cookies are baking, combine ingredients to make pumpkin filling.
- Remove cookies from oven and add pumpkin filling to the middle.
- Bake for 5-7 more minutes.
- Add whipped cream on top (optional) and enjoy!