Grain-Free Pumpkin Pie Cookies

pumpkin pie cookies

Home smells like cookies. 

Pro tip: Before you move, make cookies. After a day of moving boxes, you'll want a cookie. Or two. And with all of your pans in boxes, you had better hope you made cookies right before packing up.

pumpkin pie cookies

Pro tip number two: Unpack the kitchen first, so that when the cookies are gone, you can make more! 

It doesn't really matter what kind of cookies you make, so long as they fill the kitchen with that homey, hungry scent. Buuuut, if you just made a big batch of pumpkin butter, and halloween is just around the corner, you probably want to make these jack-o-lantern-shaped sandwich cookies. Filled with homemade pumpkin butter, they taste like pumpkin pie! 

pumpkin pie cookies

Grain-Free Pumpkin Pie Cookies

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Simple shortbread cookies sandwiched around pumpkin butter tastes a lot like pumpkin pie!

Serves: 7   |    Total Time:



Ingredients:

  • 1 scant cup almond flour
  • 1/2 cup coconut flour
  • 1 tablespoon tapioca flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup butter
  • 1/2 teaspoon vanilla
  • 1 egg
  • 2-3 tablespoons honey, depending on tastes
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/3 cup Pumpkin Butter

Directions:

  1. In a stand mixer, cream the butter, eggs, and honey with the vanilla. In a separate bowl, whisk together the dry ingredients (flours, salt, baking soda, spices). Add the dry mixture to the butter mixture a small amount at a time, until a dough starts to form. Squeeze dough into disc shape, and wrap in plastic wrap. Place in fridge to chill, at least 30 minutes.
  2. Preheat oven to 350°F. Remove dough from fridge, and roll out using a rolling pin to a 1/4 inch thickness (I like super thin and crispy sugar cookies, so I go as thin as 1/8 inch. This dough is fragile — have patience and move slowly if you choose to go this thin. Roll your dough out on a lil pat or other silicon baking mat for best results). Use cookie cutter to cut out cookies. Transfer cookies to baking sheet fitted with baking mat or parchment (Tip: use a thin—metal- spatula to pick cookies up and move them over in one piece). Clump up excess dough, re-roll, and re-cut.
  3. Bake cookies for 8-10 minutes, or until the tips just begin to turn golden. Remove from oven, and move to cooling wrack.
  4. Match cookies up in pairs. Spread pumpkin butter on one side of one cookie in each pair, then sandwich it with the second cookie. Store in airtight container in fridge.