Instructions

1. Preheat oven to 350F.
2. Whisk together the pumpkin puree, coconut sugar, softened butter, agave nectar, eggs, and vanilla in a large bowl.
3. Once combined, add the almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt to your bowl and whisk until incorporated.
4. Line a baking sheet with parchment paper and use an ice cream scooper to scoop six large cookies onto the sheet (you’ll bake 2 batches).
5. Bake the cookies for 20 minutes.
6. Allow them to cool for about 10 minutes before transferring the cookies to a cooling rack.
7. Allow the cookies to come to room temperature on the cooling rack.
8. Once they are set and room temp, whisk together the softened cream cheese frosting, agave, and cinnamon in a medium bowl until smooth and combined.
9. Transfer the frosting to a plastic sandwich bag or piping bag and cut off one corner.
10. Squeeze the frosting in a circular motion around the bottom of the cookie and place another one, bottom-side on the frosting to create a sandwich.

11. Set aside and continue until you have 6 cookie sandwiches.
12. Serve at room temperature and store leftovers in the fridge.