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
Directions
- 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.
- Combine all ingredients in a food processor and process until smooth.
- 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!
- Press the balls flat using floured fingers since the dough will be very sticky. I used rice flour for this.
- Bake at 325 for about 15 minutes.
- 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
- Melt the butter and cocoa butter on the stove over low heat.
- 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.
- Spread generously on the bottom of a pumpkin cookie and top with another.
- 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
These look SO amazing! I am pinning them to try soon…we go a bit pumpkin crazy this time of year!! All my squash is harvested and waiting to be bake up! Thanks for sharing on Allergy Free Wednesday, I am featuring your recipe this week!
Thanks for the feature Tessa! We really love these 🙂
Oh my gosh these look delicious! I love pumpkin in most things – pie, scones, bread, whatever! Thanks for sharing these on Waste Not Want Not Wednesday, I’m featuring them this week 🙂
Thanks for the feature Danielle!