I get mixed messages from my husband. A few weeks ago it was, “Love, we need to eat healthier. Stop buying chips.” Last night though I heard “Can you make cookies?!” Lucky for him these cookies are gluten free and naturally sweetened so they’re a much healthier option. So you CAN have your pumpkin oatmeal cream pies and eat them too.

Finally, a chewy pumpkin cookie!

With autumn finally here I couldn’t help but come up with a pumpkin recipe. I know in many places pumpkins aren’t ripe yet, but they will be soon. I used some of last year’s supply for this cookie batch.

It’s hard to come up with pumpkin anything that isn’t cakey and I really really like chewy cookies. I was inspired by this recipe that strains the pumpkin first to ensure moist, chewy cookies. Woohooo! as my son would say.

Pumpkin Oatmeal Cream Pies

Ingredients

• 1 1/4 cup almond meal – get it here
• 1 cup regular oats – get it here
• 1 Tbsp ground cinnamon
• 1/2 tsp nutmeg
• 1 tsp cardamom
• 1/2 tsp aluminum free baking powder – get it here
• 1/4 tsp sea salt – get it here
• 3/4 cup pumpkin puree – get it here
• 1/4 cup coconut oil – get it here
• 2 Tbsp Hazelnut oil (or more coconut oil) – get it here
• 1 egg
• 1/2 cup maple syrup
• 2 Tbsp milk (I used almond)
• 2 tsps vanilla – get it here

Supplies

• Cheesecloth bag
• Parchment paper or silpat liners
• baking sheets
• food processor
• cookie scoop

Directions

1. Using the cheesecloth, strain all of the excess water from the pumpkin. You want to end up with 1/2 cup of pumpkin puree when you’re done.
2. Combine all ingredients in a food processor and process until smooth.
3. Use a cookie scoop or your hands to form small balls and drop them onto a parchment or silpat lined cookie sheet. The cookie scoop really makes this so much easier!
4. Press the balls flat using floured fingers since the dough will be very sticky. I used rice flour for this.
5. Bake at 325 for about 15 minutes.
6. Let cookies cool completely before topping with filling.

White Chocolate Cream Cheese Filling

Ingredients

• 3 Tbsps cocoa butter or 15 of these wafers
• 4 oz cream cheese
• 2 Tbsps pastured butter
• 2 Tbsps maple syrup
• 1 tsp vanilla – get it here

Directions

1. Melt the butter and cocoa butter on the stove over low heat.
2. Add all the butter mixture and the rest of the ingredients to a bowl and use the whisk attachment on your mixer to whip the frosting. This will take a few minutes, but everything will combine to form a bright white, fluffy whipped filling.
3. Spread generously on the bottom of a pumpkin cookie and top with another.
4. You may need to let the filling sit in the fridge for 10 minutes first to firm up a little if it’s too warm.

What’s your favorite pumpkin dessert? Comment below!

Linked at: Waste Not Want Not

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