This Homemade Little Debbie Pumpkin Delights recipe is a copycat version of the seasonal treat you know and love! A healthier gluten-free, vegan, and allergy-free recipe for the soft pumpkin spiced cookies with a spooky carved face and stuffed with pumpkin butter filling! A dessert that tastes like pumpkin pie but you don't have to wait for its limited-edition arrival!
Recipe by Rebecca @ Strength and Sunshine on September 21, 2020
Prep time: PT30M
Cook time: PT12M
Total time: PT42M
5 stars ( reviews)
Halloween, Little Debbie, copycat, pumpkin, pumpkin butter, sandwich cookies, stuffed cookies, pumpkin-shaped cookies, pumpkin cookies, cookies, vegan cookies, gluten-free cookies, holiday cookies, gluten-free, vegan, vegetarian, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, coconut-free, corn-free, sesame-free, oil-free, kid-friendly
- In a small bowl, mix together the flaxseed and water. Set aside to gel.
- In a large mixing bowl, whisk together the flour, baking soda, and spices.
- Now mix in the pumpkin puree, maple extract, molasses, and brown sugar. Mix well to combine.
- Add the cold and cubed vegan butter to the cookie dough and work it into the dough using your hands or a pastry cutter.
- Place the dough in the fridge for 20-30 minutes to chill.
- Preheat the oven to 350°F.
- Take the dough out of the fridge and roll it out on a greased and lightly floured flat surface. Rolls the dough to about 1/4-inch thickness.
- Using a 3-inch wide pumpkin-shaped cookie cutter, cut out 12 cookies****. Reroll the dough as needed. If the dough gets too warm and starts to stick, place it back in the fridge to chill again, along with the other cut cookies.
- Lay the cut cookies out flat and use a knife to cut out triangle eyes and a mouth on half of the cookies. On the uncut half, spread about 1/2 a tablespoon of pumpkin butter in the center of the cookie.
- Place the cookie halves with the faces on top of the pumpkin butter covered cookies and seal the two halves together, pressing the dough edges lightly with your fingers.
- Evenly space the sealed cookies out on a Silpat or parchment paper lined baking sheet and bake for 10-14 minutes.
- Remove the cookies and let them cool on a wire rack before storing.