Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large bowl, add melted
Unsalted Butter (85 g)
,
Canned Pumpkin Purée (225 g)
,
Eggs (2)
,
Vanilla Extract (8 mL)
and whisk until well combined.
Step 3
Add
Oats (110 g)
to NutriBullet or food processor and blend 8-10 seconds to create a find flour-like consistency. Repeat with the
Cashew Meal (25 g)
but only for 5-6 seconds.
Step 4
Add oat flour and ground cashew meal to a separate bowl, along with
Baking Powder (4 g)
,
Honey (125 g)
,
Baking Soda (7 g)
,
Pumpkin Pie Spice (5 g)
,
Ground Cinnamon (1 g)
, and
Sea Salt (3 g)
. Whisk to combine all ingredients.
Step 5
Pour oat flour mixture into the butter mixture and stir until just mixed. Use a small spoon and scoop out 40-42 small mounds on to a baking sheet lined with parchment paper. Bake for approximately 9 minutes, until slightly springy and a toothpick comes out clean.
Step 6
Remove cookies from pan to a wire rack and allow to cool completely. To make cream cheese filling, beat softened
Unsalted Butter (85 g)
,
Cream Cheese (170 g)
,
Honey (85 g)
,
Vanilla Extract (5 mL)
and
Ground Cinnamon (as needed)
in a bowl.
Step 7
Once the cookies have cooled off and the frosting is ready, flip 20-21 of the cookies on their backs and spread the cream cheese frosting, then top with another cookie to enjoy a mini pie.
