These pumpkin cookies are stuffed with coconut cream and covered with white chocolate. They’re whole wheat and butter free too!
The day is upon us.
The day where I bring you the first PUMPKIN recipe of the season! Woo to the hoo!
Now, I know some of you are hating me for throwing pumpkin in yo’ face so soon BUT…FOOD FIGHT.
No, I am kidding. I was going to say BUT, have you BEEN on Pinterest lately? It’s been pumpkin for a month already!
If I am being totally honest with you. I am lying. Isn’t that one big oxymoron.
I am lying to you about not wanting to subject pumpkin to you that early. In fact, this Pumpkin Cookie Recipe was actually posted on Food Fanatic in AUGUST.
What the what?!
I knew you guys would throw things at me if I shared it on here then. So, in the name of my own safety, I waited.
And, my peeps, it was worth the wait. Soft pumpkin spiced cookies that contain NO buttah and are filled with whole-wheaty goodness.
They’re also filled with coconut cream and covered in more coconut, because that’s just yummy. I jumped on the coconut whipped cream train awhile back, and that is one train I am never going to get off.
In fact, there is ALWAYS a can of coconut milk in my fridge just in case I get the urge to face-plant into a big bowl of light, whippy NUMMY-NUM-NUM-NESS.
I can’t confirm or deny that I just had such an urge and the aforementioned coconut whipped cream is now going to my head, as well as being all over it.
I really want to tell you that these pumpkin cookies are like a healthy version of a fall-tacular whoopee pie. But, confession time, I haven’t HAD A WHOOPPEE pie so I don’t know what they taste like.
You’re judging me. I know it. You’re wondering how you can ever trust a recipe from a girl who hasn’t had a whoopee pie in her life.
But, they just weren’t a thing in Canada. We were too busy swimming around in maple syrup, you know.
So I can’t tell you that they taste like your favorite childy-hood treat, but I can tell you that they taste, like, REAL GUUUUUUD.
I know our trust levels are on thin ice but work with me for a second.
I promise you’ll like them.
If not, I’ll eat yours. 🙂
For the Cookies:
- 3/4 cup Whole Wheat Pastry Flour plus 2 tablespoons
- 1/8 teaspoon Baking Soda
- 1/8 teaspoon Baking Powder
- 1/8 teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice
- 1/4 cup Coconut Oil at room temperature (should be the consistency of soft butter)
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar packed
- 1/2 teaspoon Pure Vanilla Extract
- 1 large Egg Yolk at room temperature
- 6 tablespoons Pumpkin Puree at room temperature
For the Coconut Whipped Cream:
- 1 16 ounce can Coconut Milk full fat that has been chilled in the refrigerator no less than 24 hours (13 ounces)
- 5 tablespoons Powdered Sugar
- 2 ounces White Chocolate
- 1/4 teaspoon Coconut Oil melted
- 1/4 cup Sweetened Coconut Flakes
- In a medium bowl, mix together the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
- In a large bowl, beat together the coconut oil and both sugars with an electric hand mixer, until light and fluffy.
For the Cookies:
- Add in the vanilla extract, egg yolk and pumpkin puree and beat until well combined.
- Stir the flour mixture into the coconut oil mixture and stir until well combined. The dough will be quite soft and sticky, and not as firm and hard as a typical dough, don’t worry it set up a lot when it’s chilled. Cover and refrigerate for at least 2 hours to overnight.
- While the dough chills, you can prepare the coconut whipped cream.
- Take the chilled coconut milk out of the refrigerator and dump upside down. Open it with a can opener and drain out all the liquid on top, leaving you with the thick coconut cream on the bottom.
- Scoop the cream into a large bowl (it should equal about 1 1/4 cups) and add in the powdered sugar.
- Beat the cream with an electric hand mixer until light and fluffy, about 4-5 minutes. Place back in the refrigerator until ready to use.
- Once the dough has chilled, preheat your oven to 325°F and line two cookie sheets with parchment paper.
- Scoop the dough onto the cookie sheets in 1/2 tablespoon. balls (they spread!) very lightly pressing down. You want the balls taller than they are wide, so don’t flatten them much. Note that your dough will be a little sticky, you can always spray your fingers with a little bit of pam if the dough sticks to them.
- Bake the cookies until lightly golden, about 15-17 minutes. They will feel quite soft and under baked, but they continue to bake on the pan.
- Let them cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.
For the Chocolate Coconut Coating:
- Once the cookies are cooled, melt the chocolate in a small bowl in the microwave in 20 second intervals stirring between each interval, until smooth and melted. Pour the coconut onto a plate.
- Dip the bottom 1/3 of each cookie into the melted chocolate, gently scraping off any excess, and then into the coconut flakes, pressing them down gently. Place back onto the parchment paper lined cookie tray. I dipped my cookies at a slight angle, so that the undersides did not get covered in chocolate, just the top 1/3 and the edges. Repeat with remaining cookies, being very careful as the cookies are soft and delicate.
- Transfer the trays into the fridge to let the chocolate harder for about 30 minutes.
For the Coconut Cream Filling:
- Once the chocolate is hardened, fill a parchment bag ( or a Ziploc bag with the corner cut off) with the coconut cream and lightly pipe it into the middle of half of the cookies, leaving a little space around the edges for the cream to spread once sandwiched.
- Place the bare cookies on top of the coconut creamed cookies
- You can serves the cookies right away, or wait for them to back up to room temperature (my preference.)
Tips & Notes:
Cookies are best served fresh at room temperature, or stored in the refrigerator and brought up to room temperature before serving.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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