Cream Cheese Filled Pumpkin Spice Cookies 🍂 🍁

🧈🥄🍁🍂This is a recipe by @nourishedbynic that I have been in love with for awhile. I make it often with leftover almond pulp from my homemade almond milk 🥛. I simply dry out the almond pulp to make almond meal that works perfectly for this recipe. Out of all of the desserts I’ve shared this is by far my favorite! 🍪🍦🍡🍧🧋 They remind me of the WOW gluten free sugar cookies I used to eat. Below is the recipe.

➖ Pumpkin Spice Thumbprint Cookies ➖

🍪 Cookie Mix:

2 Cups almond flour

1 Tsp baking powder

2 tsps pumpkin pie spice

3 tbsps melted coconut oil

1/4 C maple syrup

1 Tsp vanilla

1/4 C pumpkin purée

🥄 Cinnamon Sugar:

1/4 Cup brown or coconut sugar mixed with 1 Tbsp cinnamon

🧈 Frosting:

1/4 Cup cream cheese (I use the Spero sunflower brand)

splash vanilla

2 tbsp icing sugar

1 Tsp almond milk

Step 1:

Mix the dry cake ingredients in a medium sized bowl.

Step 2:

In a small bowl mix the wet cake ingredients.

Step 3:

Slowly add the wet ingredients to the dry ingredients. You’ll need to use your hands to really make sure it’s mixed well.

Step 4:

Refrigerate the dough for 30 minutes and preheat the oven to 350 degrees Fahrenheit.

Step 5:

Form the dough into balls but make sure they are pressed firmly into balls (so they don’t fall apart later) and roll in the cinnamon sugar.

Step 6:

Gently smash each cookie for that pinched effect. Makes about 15 cookies.

Step 7:

Bake for 12 minutes at 350 degrees Fahrenheit.

Step 8:

Whisk the cream cheese frosting ingredients in a small bowl while the cookies are baking.

Step 9:

Add a small dollop of frosting to the center of each cookie.

#pumpkin #pumpkinspice #pumpkinspicelover #pumpkinspicelife #lemon8food #falldessert #fallfood #lemon8challenge @Lemon8 Food