• prep: 0 hr
• cook: 10 min
• total: 10 min

servings:

I'm not going to lie. These are rich, heavenly, amazing and you are going to love me for them...or I should say, your family and friends will love YOU for making them. They are the combination of all things we love....pumpkin pie, chocolate chip cookies and ice cream. Does it get any better than that?

• 1 1/4 cups oat flour (150 g)
• 1 tablespoon + 1 teaspoon pumpkin pie spice
• 1/4 teaspoon fine sea salt
• 1/4 cup pumpkin puree (I used canned, make sure it is plain pumpkin and not pumpkin pie)
• 1/2 cup pure maple syrup
• 1/2 cup roasted creamy almond butter (or sunbutter for nut-free)
• 1 tablespoon vanilla extract
• 1/2 cup mini dairy-free chocolate chips (I used Enjoy Life brand)
• Optional for ice cream sandwiches: ice cream flavor of choice (I used NadaMoo "Chocolate Almond Chip)
• Pumpkin pie spice is a blend of cinnamon, nutmeg, allspice, ginger and cloves and is sold at most grocery stores in the baking/spice isle. If you can't find any, combine the following well with a fork and then add just 1 tbsp + 1 teaspoon to the recipe: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger (I use roasted ginger so it is very strong), 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. This is the blend I came up with that I love, feel free to adjust if you like.

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