Raw Pumpkin Cookies with Maple Cinnamon Cream

 

What could be better than pumpkin cookies in the Autumn?  Maple cinnamon cream filled pumpkin cookies.  At least that is my way of thinking.  I am never one to make something plain, I have to embellish it in some form and make it even better and when I was going to make pumpkin cookies last weekend I decided that they had to have a creamy element as well.

 

 

I made the dough with plenty of spice and ginger to compliment the sweet filling.  I have to say the dough was even delicious and I could not stop sampling it.  The beauty of these cookies was that they need no dehydration so you are able to enjoy them a lot quicker.  I decided that they needed to be a little prettier so I added a glaze to them but it is optional. 

 

They are pretty substantial sized, but I doubt that the size will stop you from eating more than one, they are that good! My idea of the perfect Autumn afternoon would be eating one of these outdoors while sitting on a blanket having a picnic and enjoying the lovely colors which are just starting to arrive!

 

Icing:
1/4 cup raw coconut butter, liquefied
1 tsp raw coconut nectar or maple syrup
1 tsp pure vanilla extract
3-4 Tbsp filtered water or as needed

In a food processor, combine the dates, flaxseed, buckwheat, coconut, sea salt, and vanilla extract and carrot and process until smooth and starting to hold together.  Remove from the food processor.  Using a rolling pin to assist, place on a foil lined sheet pan and roll into a 1 inch thick square.  Place in the freezer for about 20 minutes until cold, then use a cookie cutter to cut into desired shapes (I did circles).  Place back onto the foil and chill until completely cold, about 15 minutes more. 

Meanwhile, to make the filling, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.
Place filling in a pastry bag, and pipe onto half the cookies, then top with the other half of the cookies. 
To make the icing, whisk together the coconut butter, nectar, vanilla and a few Tbsp water until it is a glaze consistency (it may get clumpy, but it will smooth out when enough water is added if too thick add another Tbsp of water or 2).  Drizzle over the tops of the cookies, then place in the freezer to set for 15 minutes.  Enjoy!  Store cookies in the freezer.

*I use carrot in place of pumpkin in these because it is sweeter and easier to work with and you will never know the difference.  If you wish however you can use pumpkin or winter squash but you may need to sweeten a little more.