Ingredients: 1 cup pumpkin puree. 1/2 cup coconut sugar. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. Pinch of ground cloves. Pinch of salt. 2 cups almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup cocoa powder. 1/4 cup powdered sugar. 2 tbsp coconut cream. 1/2 tsp pumpkin pie spice.
Instructions: Preheat the oven to 350F 175C. In a bowl, mix pumpkin puree, coconut sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt until well combined. In another bowl, combine almond flour, maple syrup, and melted coconut oil to form a dough. Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness. Using a small cookie cutter, cut out circles of dough and transfer them to a baking sheet lined with parchment paper. Bake the cookies for 10-12 minutes until firm. Let them cool completely. In a bowl, mix cocoa powder, powdered sugar, coconut cream, and pumpkin pie spice to form the chocolate filling. Spread a layer of chocolate filling onto the bottom side of half the cookies. Top with another cookie to create a sandwich, pressing gently to adhere. Refrigerate the assembled cookies for about 30 minutes to allow the filling to set. Serve and enjoy!
