Pumpkin gingerbread sandwich cookies with secret-ingredient buttercream (hello, beans!)

Pumpkin Gingerbread Sandwich Cookies | A Dash of Compassion

I know, I know. It’s been a while, huh? But now that baking season is officially upon us, I’m back with a fun recipe I think you’ll love.

These pumpkin gingerbread sandwich cookies are so good I’ve made them a few times over the last two weeks, and I’m so glad the timing worked out so I can share them with you before the holiday stress takes over! I love that these cookies are naturally sweetened with coconut sugar and molasses, which make them sweet but not too sweet. Plus, these two sweeteners work so well with warming winter spices like cinnamon, ginger, nutmeg and cloves. I also mixed in a little pumpkin puree so they’re on the softer side, which actually works perfectly well in cookie sandwich form.

Pumpkin Gingerbread Sandwich Cookies | A Dash of Compassion

Now let’s get to the best part: that luscious layer of vanilla buttercream. You’re probably wondering what that secret ingredient is—and yes, I totally spilled the beans in the blog post title!

I’ve spent countless hours testing out different ways to make healthier–or even just a wee bit more nutritious—frosting that is as creamy and fluffy and delicious as traditional (albeit vegan!) buttercream. There are lots of great recipes out there using sweet potato, cashews or coconut cream, but when I’m looking for something that won’t scare away my omni friends who aren’t as much into healthy desserts as I am, I always go back to buttercream when frosting cupcakes or cakes or filling sandwich cookies.

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