My first ever filled cookie, and completely fall inspired (as most things are at the moment). So indulgent and the flavours compliment each other perfectly. Honestly, it’s everything I look for in a baked treat!
Serves 12 | GF RSF
Ingredients:
Pumpkin pecan cookies:
• 1 cup almond meal
• 1/2 cup oat flour
• 1 tsp pumpkin spice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/3 cup coconut sugar
• 1 egg
• 1/3 cup cashew butter
• 1/3 cup pumpkin purée
• 1 tsp vanilla bean extract
• 1/4 cup pecans
• Handful sunflower seeds
Cheesecake filling:
• 112g cream cheese (or almond milk cheese)
• 1/4 cup refined sugar free icing sugar
• 1 tsp lemon juice
• 1 tsp vanilla bean extract
Method:
- Preheat the oven to 180°C.
- Whisk the egg and coconut sugar together well
- Mix in vanilla, pumpkin purée and the cashew butter
- Add in the dry ingredients and mix together, then stir in nuts and seeds
- Place in freezer for 15 minutes or fridge for 30 minutes
- Take out and scoop out cookie balls in tray, it will be sticky so be careful. Press in some pecans and pumpkin seeds.
- Bake for 15 minutes until golden brown. Allow to cool on cooking rack.
- Make the frosting. Beat the cream cheese filling ingredients until creamy.
- Pipe into cookies and enjoy!
