Have you ever tried those soft, chewy oatmeal cookies with the super sweet cream filling? Those were my absolute favorite as a child. It’s funny that I can remember the taste and texture of that cookie that I loved then, yet I have not tasted one in twenty years. My mom would give them to me as a snack when I got off of the bus from kindergarten. I still love cookie sandwhiches – from ice cream sandwiches to fresh homemade whoopie pies – ah cookies, they’re perfect in all forms.

I wanted to use pumpkin and spice for the cookie flavor because, we’re coming upon pumpkin season! The local market in Tunisia has fresh pumpkin year round, but, this time of year, I start get homesick for new england autumn. The changing colors and drastic change in weather, and I’m especially nostolgic for familiar “fall flavors”. What better way to honor that than with: pumpkin, cinnamon, and vanilla? Packaged up sweetly, in a soft cookie form.

These cookies are surprisingly simple to whip up, are mixed in one bowl, and their dairy free icing is made by just adding a few ingredients in your food processor. You can simply spread it over your cookies, if you prefer to make yours resemble lofthouse cookies, instead of whoopie pies. I used vanilla bean sugar (so delicious! where have you been all of my life?!) in my cookies, but coconut sugar can be subbed for a fully paleo alternative. I love that now I too, can share this delicious whoopy pie treat with my daughter when she gets off of the bus and would like a treat. Our son has already enjoyed one, and took it upon himself to taste test these cookies, too (aka grab and immediately gobble the whole thing up) 😉

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