Pumpkin snickerdoodle cookie sandwiches

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It is no secret that pumpkin has been the go-to ingredient of choice this fall – and with good reason. Not only does it indicate all things autumn, it is healthy and extremely versatile when it comes to culinary experimentation. For all those pumpkins you snatched up for your front porches – hold onto them because you can get a lot of culinary use out of them!

I use pumpkin puree in all of my fall baked goods. It adds a natural sweetness so that you don't have to add a lot (or any) sugar. But if you are looking for more savory uses – think soups, chilis and even filling for your ravioli.

Today I took a classic cookie and made it festive and seasonal. Snickerdoodles meet pumpkin for a melt-in-your-mouth seasonal treat. Since it is Halloween, why not make it a little more decadent and make a snickerdoodle cookie sandwich. This is a healthier take on this classic cookie utilizing coconut flour, coconut sugar, cream cheese and of course pumpkin puree.

Don't forget to share your creations with me on Instagram!

Nutrition:
Pumpkin: Pumpkins are chock-full of beta carotene, our nutrient for glowing skin and a strong immune system, packed with fiber to help regulate digestion, and rich in potassium- great for post-workout muscle and electrolyte recovery.
Cinnamon: Cinnamon pairs perfectly with carbohydrates because of its ability to blunt the glycemic response- the rate at which food is broken down into glucose and released into the bloodstream. Result: steady and sustained energy without the highs and lows.

Recipe:
Cookies:

  • 1/3 cup coconut flour
  • 1/4 cup coconut oil
  • 2 eggs
  • 1/3 cup coconut sugar

Cinnamon Sugar Topping:

  • 1/4 cup coconut sugar
  • 2 tbsp cinnamon

Frosting:

  • 1/2 cup cream cheese
  • 1/4 cup pumpkin purée
  • 2 tbsp sugar
  • 1/2 tsp pumpkin pie spice


Directions:

  1. Preheat the oven to 350 °F and line a baking sheet with parchment paper.
  2. For the Cookies: Using a standing mixer, combine all cookie ingredients to develop a batter. Allow batter to sit for about 5-10 minutes to allow coconut flour to absorb the liquid.
  3. Cinnamon Sugar Topping: Combine cinnamon and coconut sugar in a small bowl. Divide batter into 8-10 portions, roll into balls and roll in the cinnamon sugar mixture before placing on the baking sheet.
  4. Bake cookies in the oven for 12-15 minutes and allow to cool for 5-10 minutes before frosting.
  5. For the frosting: Using a standing mixer with a whisk attachment, combine frosting ingredients. Frost cookies once they have cooled. Sandwich two cookies together and serve immediately or store in the fridge.


The post Pumpkin Snickerdoodle Sandwich Cookies first appeared on Nutrition By Mia

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