Gluten Free Pumpkin Cookie Sandwiches with Cardamom Cream Cheese Frosting

1. Preheat oven to 350F.

2. In mixing bowl, add California Olive Ranch Avocado Oil, pumpkin puree, coconut sugar, honey, egg and vanilla extract. Mix well.

3. Add in dry ingredients, (almond flour, coconut flour, baking soda, pumpkin pie spice, salt) and mix well until a dough forms.

4. Allow dough to rest for 5 minutes, this gives the coconut flour a chance to absorb moisture.

5. Roll dough into golf sized balls, a cookie scoop is helpful here.

6. Press cookie dough gently onto cookie pan lined with parchment paper, cookies will not expand much, so press until about desired cookie size/ shape. 7. Bake cookies for 8-10 minutes, until golden brown.

8. Meanwhile, in the bowl of a stand mixer add in cream cheese brick and room temp butter.

9. Whip on high for 1-2 minutes until mixed and fluffy.

10. Add in remaining frosting ingredients, except for half and half and turn mixer on low.

11. Stop to scrape sides, turn mixer on low again and check texture. If too dry add half and half one tablespoon at a time until you have a stable but spreadable frosting.

12. When cookies are done baking, remove from oven and let cool completely before frosting.

13. Once cool, assemble cookie sandwiches by spreading a thick amount of frosting between two cookies.

14. Sprinkle frosting with sprinkles and enjoy!