Pumpkin Sandwich Cookies

Who doesn't love a good cookie? In an attempt to make a healthier version of a whoopie pie, I ended up creating what Nate called a sandwich cookie. He was the first to tell me that "these are not whoopie pies, but they're delicious." So, sandwich cookie it is! I like to think of this as a happy accident. I love the texture, especially with the oats and chopped pecans. YUM! They're also a cookie you can feel a little less guilty about having as a treat. Without further ado, here's the recipe!

Ingredients for Cookies:

• 1 cup dry old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp baking powder 
• 1/4 tsp sea salt
• 1/4 cup extra virgin coconut oil 
• 1/4 cup coconut sugar
• 1 large egg 
• 1/2 tsp pure vanilla extract 
• 1/2 cup chopped pecans

Ingredients for Pumpkin Filling

• 1/4 cup heavy whipping cream 
• 1/2 tsp unflavored gelatin
• 1/2 cup pure pumpkin puree
• 2 Tbsp coconut sugar 
• 1 pinch sea salt 
• 1/4 tsp ground cinnamon 
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg 
• 1/2 tsp pure vanilla extract

Instructions for Cookies

• Preheat the oven to 350º F
• Line a baking sheet with parchment paper, lightly coat with cooking spray 
• Combine oats, flour, cinnamon, baking powder and salt in a large bowl; mix well, set aside
• Combine oil and sugar in a mixing bowl; beat until light and fluffy (about 3-5 minutes) 
• Add egg and extract; beat until well blended 
• Gently fold in oat mixture using a spoon (or clean hands); mix until just blended

• Fold in walnuts
• Spread 16 round Tbsp of dough onto prepared baking sheet, lightly press down for a flatter cookie shape 
• Bake 15 to 18 minutes, rotating the baking sheet once halfway through, cookies should be a golden brown when done. 
• Cool cookies completely before filling (you don't want the hot cookie to melt the delicious filling!!) 

Instructions for Pumpkin Filling

• While your cookies are baking, combine cream and gelatin in a large mixing bowl, whisk to blend. Let stand for 5 minutes
• Add pumpkin, coconut sugar, salt, cinnamon, ginger, nutmeg, cloves, and extract to cream mixture; whisk to blend. 
• Add pumpkin mixture to a large skillet. Bring to a boil over medium heat, stirring constantly
• Reduce heat to medium-low; continue to cook for 3 to 5 minutes until mixture has thickened slightly (stirring constantly) 

• Place pumpkin mixture in a heat-proof bowl (I used my Pyrex!), then place bowl in an ice bath. Chill for 10 to 15 minutes, or until pumpkin mixture has set to a pudding-like consistency 
• Transfer pumpkin filling to a piping bag (or a large plastic bag). Refrigerate until it's time to fill the cookies.

Instructions for the Sandwich Cookies

• Pipe approximately 1 Tbsp of filling on flat bottom of a cookie 

• Press another cookie on top to form a sandwich 
• Continue with the remaining cookies 
• Store in an air-tight container for up to 4 days

I hope you all enjoy these sandwich cookies as much as we do! They may not be whoopie pies, but they are definitely a delicious treat! They come in at only 220 calories and only have 9g of sugar so they're able to be enjoyed with a lot less guilt.

As always, let me know if you try them!