- 1/2 cup cacao powder (*see note)
- 1/4 cup + 2 tbsp brown rice flour
- 1/4 cup + 1 tbsp maple syrup
- 1/2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, allspice, cloves)
- 15 oz can full fat coconut milk (refrigerated overnight to separate)
- 1/4 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1 tbsp maple syrup
- **See notes for a low fat option
- Make the filling first so it has time to refrigerate and thicken.
- Combine all the ingredients in a mixing bowl. Whisk with a hand mixer until well combined and smooth. Transfer to a piping bag or jar and refrigerate.
- Preheat the oven to 350F.
- Combine all the ingredients for the cookie. Mix to form a thick dough.
- Roll into 10 balls. Spread out on a baking sheet lined with parchment paper. Flatten with the bottom of a cup or your hand. They will not spread while baking, so flatten them to desired thickness now.
- Bake for 8-10 minutes at 350F.
- Let them cool completely, or better yet refrigerate before making the sandwiches.
- Once cool, spread your filling on half of the cookies. Sandwich with the other half.
- Eat immediately or refrigerate or freeze for 30 minutes or so to allow the filling to solidify.
- Keep in the refrigerator.
*I highly recommend using cacao powder, NOT cocoa powder for this recipe. Cocoa powder is much more bitter and as these cookies contain a lot of it it can make the cookies too bitter. Cacao has a more mild flavor that is better here.
**For a low fat filling option, you can use pumpkin butter instead. I really like this recipe.