How cute are these little guys??? 🎃🥺😭🧡

Halloween is just around the corner and these little pumpkin cookies stuffed with homemade pumpkin butter are the perfect treat!

They’re soft, pumpkiny & gooey on the inside, and paleo-friendly

If you don’t want to make your own pumpkin butter, feel free to use store-bought – but it’s SO easy and really delicious homemade 😋

Get your costume on, whip out the pumpkin cookie cutters, and make a batch!

Recipe makes 12-14 cookies

Ingredients

  • Pumpkin Butter
    • 15oz can pumpkin puree
    • 2 tbsp maple syrup
    • 1 tbsp molasses
    • ½ cup apple cider or juice
    • ⅓ cup coconut sugar (or cane if non-paleo)
    • 1 tsp lemon juice 
    • 1 tsp vanilla extract
    • 1 tsp pumpkin spice
    • ½ tsp cinnamon
    • 1 pinch salt
  • Cookies
    • 2T ghee, melted
    • 2T coconut oil, melted
    • ⅔ cup (124g) coconut sugar (or cane if non-paleo)
    • 1 egg
    • 1 tbsp molasses
    • 1 tsp vanilla extract
    • ½ tsp salt
    • ½ tsp baking soda
    • 1 cup (112g) almond flour
    • 3/4 cup (96g) cassava flour
    • 4 tbsp (30g) coconut flour

Directions

  1. For the pumpkin butter, just combine all ingredients in a sauce pan over low-medium heat. Bring it to simmer and cook for 20-25 minutes, stirring often, until the mixture has thickened. Remove from heat and let cool.
  2. Melt the ghee and coconut oil, then combine with the coconut sugar in a mixing bowl using your electric mixer. Add the egg, molasses, and vanilla extract, mix again to combine.
  3. To the same bowl, add the salt and baking soda – mix again. Finally, add the almond, cassava, and coconut flours. Mix one last time.
  4. Refrigerate the dough for 30-40 minutes as you let your oven preheat to 350F. Line a baking sheet with parchment paper, then it set aside.
  5. After the dough has chilled, lay a piece of parchment or wax paper on the counter. Place a large ball of the dough on the paper, then place another piece of parchment or wax paper on top. Use your rolling pin to roll out the dough to about ¼-inch thick between the paper. Using a pumpkin cookie cutter, cut out cookies.
  6. Lay one cookie on the baking sheet, place about ½ tbsp pumpkin butter in the center and spread it out a bit, leaving about ½ an inch around the edges.
  7. Use a knife to cut the triangle eyes and mouth of the pumpkin faces in another cookie cut-out, then lay it on top of the half with cookie butter on the baking sheet. Gently press the edges all the way around to seal it.
  8. Repeat for the rest of the cookies – you can put the cookies pretty close to each other on the baking sheet – they don’t spread while baking.
  9. Bake cookies for 10-12 minutes or until the edges just begin to brown slightly. Remove from oven and let cool.
  10. Store in an airtight container at room temp for a few days or in the fridge for up to 1 week. Make sure they are cooled completely before storing or they will soften in the container.