Pumpkin Cookie Sandwiches


Enjoying your favorite fall recipes? I have definitely been indulging lately. The cooler temperatures, gorgeous, brightly colored leaves, and a pumpkin treat baking in the oven that fills the house with a delicious aroma makes this time of year, one of the best.

I had a wonderful group of women come over for the Healthy Holidays-Slim Down Workshop and the pumpkin cookies that we shared inspired this recipe. There is just something about a creamy filling between two soft cookies that is perfectly satisfying.

These cookies are made with real, whole ingredients, and not filled with processed ingredients that you’d find in most store-bought cookies. Finally, they include healthy fats from the almond butter that is satisfying and will help absorb the small amount of sugar so that it doesn’t raise your blood sugar.

Cookies (Egg free, grain free/Vegan & Paleo friendly)DSC_0007

(inspired by this recipe)

  • 3/4 c. creamy almond butter
  • 1/2 c. pumpkin puree
  • 1/8 c. maple syrup (or sub coconut nectar, honey, etc)
  • 3 stevia scoops (Sweet Leaf or Kal brand-scoop included in bottle)
  • 2 t. pumpkin pie spice
  • 1/4 t. cinnamon
  • 2 t. vanilla extract
  • 4 drops of maple extract
  • 1/4 t. sea salt
  • optional: dark chocolate chips

Preheat your oven to 350F, and line a baking sheet with parchment paper, or a Silpat. Combine all of the ingredients in a food processor and blend until a thick batter is formed, stopping as needed to scrape sides of bowl. If adding the dark chocolate chips, fold them in last, about 1/2 c. or add 5 chunks to each cookie when they are cooling. Taste dough and adjust the flavors as needed. Using a T. or cookie scoop, drop the batter onto the lined baking sheet, and gently press each mound with moistened hands to flatten. Bake at 350F for 12 minutes, until the edges are golden. Allow to cool completely before using a spatula to remove from the baking sheet. If you would like to speed up the process, allow to cool for a few minutes before placing in freezer to chill. When firm, spoon cream filling to desired amount on cookie, topping to complete. Place in freezer for about 15 minutes to chill.

Cream Filling (Dairy free)

  • 1 1/4 c. cashews (soaked, rinsed, and drained)
  • 1 1/2 t. vanilla
  • 1/4 c. + 1 1/2 T. filtered water
  • 1/8 c. maple syrup
  • 1 stevia scoop (Sweet Leaf or Kal brand)
  • 1/4 t. pumpkin pie spice
  • dash of sea salt

After soaking the cashews for at least thirty minutes (alternatively, if you don’t have the time, you could skip this step), rinse and drain, then pour into high speed blender (Vitamix). Add remaining ingredients and blend until ingredients form a thick, cream. Use a tamper and stop to scrape sides of blender as needed.


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