Sunbutter Chocolate Pumpkin Sandwich Cookies Recipe

Name: Sunbutter Chocolate Pumpkin Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup SunButter No Sugar Added 250g; 1/2 cup coconut sugar 80g; 1/4 cup tapioca starch 30g; 1/4 cup cacao powder 20g (or cocoa powder); 1/3 cup nondairy milk 80g; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 cup pumpkin puree; 1/2 cup SunButter No Sugar Added; 1 tablespoon maple syrup; 1 tablespoon pumpkin pie spice; 1 tablespoon coconut oil if it's too thick

Servings: persons

1 cup SunButter No Sugar Added 250g
1/2 cup coconut sugar 80g
1/4 cup tapioca starch 30g
1/4 cup cacao powder 20g (or cocoa powder)
1/3 cup nondairy milk 80g
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup pumpkin puree
1/2 cup SunButter No Sugar Added
1 tablespoon maple syrup
1 tablespoon pumpkin pie spice
1 tablespoon coconut oil if it's too thick

1
1. Preheat the oven to 350F.
2
2. In a bowl, whisk together the SunButter, coconut sugar, milk, and vanilla until smooth.
3
3. Add the tapioca starch, cocoa powder, baking soda, and salt.
4
4. Mix to form a thick dough.
5
5. Scoop out 1 tablespoon of dough and roll into a ball. Arrange on a baking pan lined with parchment paper (leave room in between, they will spread so I only recommend 8-10 per pan). Repeat until all the dough is gone, you will need 2-3 pans/batches.
6
6. Bake for 12-14 minutes at 350F.
7
7. Let them cool for at least 5 minutes before moving to a cooling rack to cool completely.
8
8. For the filling, stir together all the filling ingredients (pumpkin puree, 1/2 cup of SunButter, maple syrup, pumpkin pie spice and coconut oil) until smooth.
9
9. Spoon a dollop of filling onto one cookie, top with another, and squish into a cookie sandwich. Add sprinkle eyes for extra Halloween vibes.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup SunButter No Sugar Added 250g, 1/2 cup coconut sugar 80g, 1/4 cup tapioca starch 30g, 1/4 cup cacao powder 20g (or cocoa powder), and more.

Yes, Sunbutter Chocolate Pumpkin Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sunbutter Chocolate Pumpkin Sandwich Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions