I love that this recipe can be transformed into all sorts of shapes. The dough/cookie itself is not very sweet - so if you want a more sugary experience top it with frosting and up the ante with the sweetness in the filling. I think the milder sweetness is a great contrast to the compote and a nice break from all the sugar saturated cookies out there.
Pumpkin Pie Cookies
1 cup flour
1 cup almond flour
⅓ cup sugar
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup butter - softened to room temp
1/4 cup apple sauce
Extra Ingredients:
Melted butter
Raw sugar
Mix together the dry ingredients, from the flour to the salt. Once combined use your hands to integrate the butter. Add in the apple sauce and mix into a doughball. Divide the dough into 2 - I just find it easier to work with smaller batches of dough. Refrigerate the dough for 30 minutes. Flour your surface and roll the dough out (let the other dough ball hang out in the fridge), punching out pumpkin shapes that are about ⅛” thick. You can make them thicker, but we will be sandwiching them so you’ll just have a super thick cookie (no complaints here!).
Put a tablespoon of pumpkin compote in the middle of half the cookies. Top them with the remaining cookies and press down around the edges to seal it. Brush with melted butter and sprinkle with raw sugar.
Bake in a 350 degree oven for 15 minutes, until the bottoms are nice and golden brown.
Take them out and you’ve got Pumpkin Pie Cookies!