Pumpkin Pecan Cream Cookies (THM S)

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I love a good cream sandwich cookie. They look really impressive, but are super easy to make.

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I made a chocolate version of these cookies a few months ago, and they were an absolute HIT. Chocolatey, rich, and creamy – like a fresher, healthier THM-version of an Oreo.

I decided to throw together this pumpkin version to welcome the season of pumpkin. By the looks of these cookies, you’d think they took me all night – well, they DIDN’T. They were so easy to throw together, it’s ridiculous.

I used maple flavor in both the cookies and the frosting. Now, I am not a maple-crazy person. It’s just one of those flavors I’m not terribly fond of, HOWEVER these cookies are not in-your-face maple. There’s a hint, but not enough for a non-fan, like me, to say, “Ugh, MAPLE.”

The cookies come together in one bowl – first the dry ingredients, then the wet straight into the dry.

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The dough is fairly wet – like slightly thicker pancake batter.

Line a large baking sheet with parchment paper, and begin dropping the dough onto the sheet, leaving about 1 1/2 inches between cookies.

I like to use a mini ice cream scoop or melon baller for cookies. It makes the perfect size, and all the cookies come out evenly. Plus, it makes quick work of getting through that dough scooping.

Bake the cookies at 350 for about 20-25 minutes, until they are lightly browned at the edges. They will still be a little soft (but not raw) to the touch, and will firm as they cool. Remove to a cooling rack, and scoop more cookies if necessary until all the dough is baked.

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While the cookies cool, make the maple frosting, then place it into a pastry bag with a fancy tip (or a plastic bag with the corner cut off works great too!) and begin piping the frosting onto half of your cooled cookies. Place the tops on, and you have cookie sandwiches!

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The cookies themselves can be a little soft, so I like to keep these in the fridge to firm up a little. They’re perfect in a gallon storage bag for up to 2 weeks (however, they likely won’t be around that long ^_~).

I gave my I-hate-all-orange-things 4-year-old one of these cookie sandwiches yesterday, and I swear to you she sounded like a Chopped judge.

“I just love the cream…Really delicious cookies, momma…The pecans are crunchy…THESE ARE PUMPKIN?!…You have to make these all the time.”

In short, kids and adults will love them. ^_^

Pumpkin Pecan Cream Cookies (THM S)

  • Servings: Makes 20 sandwiches
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. In a medium bowl, whisk together the dry ingredients for the cookies. Add the melted butter, eggs, pumpkin, and extract(s). Stir in the chopped pecans.
  3. Line a large baking sheet with parchment paper, and begin dropping the dough onto the sheet, leaving about 1 1/2 inches between cookies.
  4. Bake the cookies at 350 for about 20-25 minutes, until they are lightly browned at the edges. They will still be a little soft (but not raw) to the touch, and will firm as they cool. Remove to a cooling rack, and scoop more cookies if necessary until all the dough is baked.
  5. For the frosting, cream together the butter, cream cheese, and extracts. Begin adding the sweetener, 1 Tbsp at a time until you reach your desired sweetness.
  6. Once the cookies are completely cooled, begin piping the icing onto the sandwich halves and placing the tops.
  7. Store in a zip-top bag in the fridge for up to 2 weeks.

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8 thoughts on “Pumpkin Pecan Cream Cookies (THM S)

    • Blanched almond four is something you can buy on the dry baking goods aisle. It’s not something you personally have to blanche. I use it because it’s less coarse than almond meal, and has a neutral color like that of coconut flour or traditional flour. You can sub the almond and coconut flour for THM baking blend, if you have it. I would start with 1/3 c at a time, to see how it absorbs.

    • I get a big box of 8 packs from Amazon. It’s also available at Walmart, some Publix stores, and Kroger. If you can’t find it you can use your favorite calorie-free stevia blend (THM Gentle Sweet, Swerve, etc.).

    • Yes, I would use slightly less than the combined amounts of almond and coconut as baking blend is a little more dry. The consistency of the batter should be like that of applesauce.

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