Some might say that it’s “pumpkin spice season”. It seems that with fall and winter come all things pumpkin spice (pumpkin spice latté anyone?). If you’re a pumpkin spice and/or pumpkin pie lover, then these cookies are for you. They are a bit more involved than my usual cookie recipes, but you won’t regret taking the time to make them.
Cookie Ingredients:
- 1 cup almond butter
- 1 cup maple syrup
- 4 cups oat flour (I use gluten-free)
- 1 cup almond flour
- 1/2 cup water
- 1 tsp pumpkin pie spice
Filling Ingredients:
- 1-398mL can of pumpkin purée (not pumpkin pie filling)
- 3/4 cups cashew butter
- 3/4 cups maple syrup
- 1 tsp pumpkin pie spice
- 3 tbsp cornstarch
Cookie Directions:
Put all of the ingredients into a large mixing bowl. Stir until well combined. Line two cookie trays with parchment paper. Using a small cookie dough scoop (see the smallest cookie dough scooper for size here) or a spoon, scoop the batter onto the parchment paper (this should make about 36 cookies).
Once all of the cookie batter is scooped out of the bowl and onto the cookie trays, you’ll want to flatten out the dough. The dough will be a bit sticky, so it helps to wet your fingers just a little bit so that the dough doesn’t stick to them. Wet your clean fingers, and press the dough down to make evenly sized round cookies (you don’t want these to be too thick to too thin). If you find the dough is starting to stick to your fingers, just clean off the dough and wet your fingers just a little again, continuing to push the dough down.
Place the cookies in the oven and set the oven to 350 degrees Fahrenheit (note that I did not preheat the oven). Bake for 10-15 minutes or until the bottoms are lightly browned and the tops are no longer sticky and fairly firm. Remove from the oven and set aside.
Filling Directions:
Put all of the ingredients, with the exception of the cornstarch, into a medium-sized pot. Stir the ingredients until well combined.
Put the cornstarch in a mug or measuring cup and add cold water so that the cornstarch is just covered (if using a large measuring cup, the water + cornstarch will fill the cup to about the 1/2 cup mark). Stir the cornstarch + water until the cornstarch is completely dissolved. Once dissolved, add the mixture to the pot and mix well.
Put the pot on the stove and cook on medium heat stirring continuously. Cook until the filling starts to boil and you notice that it thickens (this usually happens about 2 minutes into boiling – you will also notice that the filling darkens a bit).
Once the filling has thickened, turn off the burner and let the filling cool for 10-15 minutes. Then, transfer the pot to the fridge and let the filling cool in the fridge for 40-60 minutes stirring it every 10-15 minutes (doing this will help the filling cool evenly).
Assembly:
Once the filling has cooled in the fridge for at least 40 minutes, you can start assembling your cookies! Using a medium-sized cookie dough scoop (or a spoon), scoop the filling onto one cookie and then top it with another. Repeat until all of your cookie sandwiches are made. Put the cookie sandwiches in the fridge and let them cool for 3-4 hours. This will allow the filling to set fully.
Once the filling is set, it’s time to eat the cookies!
Store leftovers in the frdige.
Enjoy!
Desserts à la Mariane 