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Pumpkin Pie Cookie Sandwiches with Chocolate Cinnamon Filling

  • Author: Liz Moody
  • Total Time: 30 minutes
  • Yield: 8 Cookies 1x



Pumpkin Cookies

  • 1 cup creamy, unsalted almond butter
  • 1/2 cup pumpkin puree
  • 1/4 cup + 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt

Chocolate Cinnamon Filling

  • 1 cup raw cashews, soaked in water for 1 hour then drained well
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 3 tsp maple syrup
  • 2 tbsp cocoa powder
  • Pinch of salt


  1. To make the cookies, preheat the oven to 350 degrees. Mix together all COOKIE ingredients until well combined, then drop by the spoonful onto a parchment lined baking sheet (these don’t spread much, so they can be quite close). Bake for 15 minutes, then remove cookie sheet from oven and let cool completely before removing cookies from sheet.
  2. Meanwhile, use a food processor to combine all FILLING ingredients until very creamy. Once cookies are cool, spread a thick layer of FILLING on top of one cookie, then press another cookie on top to make a sandwich. Store on the counter for 2 days, or keep in freezer for an ice cream sandwich cookie! Makes 6 – 8 sandwiches.
  • Prep Time: 15
  • Cook Time: 15