Pumpkin "Ice Cream" Sandwiches

Ingredients:

For the cookies:

• 1-1/4 cup almond flour

• 1 Tbsp. coconut flour

• 2/3 cup powdered erythritol

• 2 tsp. pumpkin spice

• 1 tsp. cinnamon

• 1/2 tsp. sea salt

• 1 egg

• 1/2 cup pumpkin puree

• 4-1/2 Tbsp. butter, melted

• 1 tsp. vanilla extract

For the filling:

8 oz. cream cheese, softened

1 tsp. vanilla extract

2/3 cup powdered erythritol

Optional garnish: chopped pecans or walnuts and/or sugar-free chocolate chips

1. Preheat the oven to 350.

2. Stir all the dry ingredients for the cookies together. Set aside.

3. Beat with an electric mixer the egg, pumpkin puree, butter and vanilla in a separate bowl.

4. Slowly add the flour mixture into the pumpkin mixture and beat again until combined.

5. Drop the batter by tablespoon onto a cookie sheet lined with parchment, a silicone mat or cookie spray.

6. Gently flatten/shape each one. These cookies do not spread very much.

7. Bake for 20 minutes.

8. Completely cool and then place in fridge for at least 20 minutes to firm up some more.

9. Meanwhile, beat all the filling ingredients together.

10. Spread a very generous amount of the cream cheese mixture onto a cookie- so much that when you place another on top to make a sandwich, the filling seeps out just a little. Be careful- the cookies are fragile.

11. Roll each one in chopped pecans/walnuts and/or sugar free chocolate chips.

12. Freeze for at least 2 hours.

13. When it's time to eat, let thaw to preference. The pumpkin cookies are so soft that they are easy to eat frozen. The filling gets a bit harder- but they remind me of a real ice cream sandwich!