Ingredients

The following ingredients have 9 Servings
  • 1 cup (250g) No Sugar Added SunButter
  • 1/2 cup (80g) coconut sugar
  • 1/4 cup (30g) tapioca starch
  • 1/4 cup (20g) cacao or cocoa powder
  • 1/3 cup (80g) nondairy milk
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup pumpkin puree
  • 1/2 cup No Sugar Added SunButter
  • 1 tbsp maple syrup
  • 1 tbsp pumpkin pie spice
  • Optional: 1 tbsp coconut oil (if it’s too thick)

Instruction

  • Preheat the oven to 350F.
  • In a bowl, whisk together the SunButter, coconut sugar, milk, and vanilla until smooth.
  • Add the tapioca starch, cocoa powder, baking soda, and salt.
  • Mix to form a thick dough.
  • Scoop out 1 tablespoon of dough and roll into a ball. Arrange on a baking pan lined with parchment paper (leave room in between, they will spread so I only recommend 8-10 per pan). Repeat until all the dough is gone, you will need 2-3 pans/batches.
  • Bake for 12-14 minutes at 350F.
  • Let them cool for at least 5 minutes before moving to a cooling rack to cool completely.
  • For the filling, stir together all the ingredients until smooth.
  • Spoon a dollop of filling onto one cookie, top with another, and squish into a cookie sandwich. Add sprinkle eyes for extra Halloween vibes.
  • Enjoy!