These vegan, gluten free sweet treats are filled with creamy pumpkin butter. They’re quick and easy to whip up and go perfectly with tea or coffee.
1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. In a large bowl, mix all of the ingredients together until well incorporated. (If the dough is too dry, add a splash of almond milk to bring it all together.) Roll out the dough and use a maple leaf shaped cookie cutter to cut out the cookies.
3. Lay the cookies on the parchment paper and use a fork to create additional leaf details, if desired.
4. Bake for 8-10 minutes, until the cookies are set.
5. Remove from the oven and let the cookies cool. Then, spread pumpkin butter on half and use the remaining half to sandwich.
