I’ve been wanting to share this recipe (and a few others, stay tuned) for a few days. But I started working two jobs again and I’ve been having some health issues as well. (Nothing serious, but still frustrating)
Anyways, the time for all pumpkin everything will be coming to an end very very soon. It’s really a sad thing, but at the same time I’m excited for Christmas recipes! Peppermint, gingerbread, eggnog; just to name a few. Let’s not jump ahead though. We should appreciate pumpkin while we can and what better way to do that than to pile it on top of some yummy chocolate cookies?
The light and creamy mousse frosting compliments the chocolatey gooey cookie so well. The cookie provides just enough flavor to bring out spices in the frosting leaving your mouth in a euphoria of fall flavors.
Raw Chocolate Cookies with Pumpkin Frosting
makes 16 cookies
Raw Chocolate Cookies:
1 1/3 cup oats
2 cup pitted dates
4 tablespoon cacao
3 tablespoon agave
2 tablespoon cacao
In a food processor blend together all ingredients. On parchment paper shape mixture into 16 medium sized cookies. Place in refrigerator. Prepare Pumpkin Mousse Frosting.
Pumpkin Mousse Frosting:
1/2 cup pureed pumpkin
1 tablespoon almond milk
1 tablespoon peanut butter
1 teaspoon pumpkin pie spice
In a blender or food processor blend together all ingredients. Place in refrigerator to set up for 30-60 minutes. Remove frosting and cookies from refrigerator and frost cookies.
I topped these cookies with a little bit of cinnamon for a little extra flavoring. They’re good with or without it though.