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.

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.

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.

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!

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. ^_^

• Servings: Makes 20 sandwiches
• Time: 45 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

For the Cookies:
• 1/2 c almond flour
• 1/4 c coconut flour
• 1 c pumpkin puree
• 1/3 – 1/2 c Pyure or THM Gentle Sweet
• 2 1/2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1 c melted butter or coconut oil
• 2 eggs
• 2 tsp vanilla or maple extract (or 1 tsp of each!)
• 1/2 c chopped pecans
For the Maple Cream Cheese Frosting:
• 1 stick (4oz) softened butter
• 1 8-oz block softened cream cheese
• 2 tsp vanilla
• 1-2 tsp maple extract
• 3-4 Tbsp Pyure or THM Gentle Sweet (I have the granular Pyure, and it dissolves during mixing without me having to grind it beforehand. If you have a different granular sweetener, I would recommend grinding prior to mixing just in case.)

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.