Not to toot our own horns, but we don’t think our Pumpkin Pecan Spice Cookies really need any spicing up. They’re already the perfect mouthful of autumn dreams straight out of the bag.
That being said, sometimes we just can’t help getting creative in the kitchen with our cookies! So just for the fun of it we’ve been playing around with a few easy ways to go next level with our favorite seasonal flavor…
Who doesn’t love a whoopie pie? Cream filling is the answer to most problems. Especially when that cream filling is vegan and all natural!
Here’s how to make Pumpkin Pecan Spice Cookie whoopies:
1.Whip up some super easy vegan coconut whipped cream.
2. Grab yourself two Maine’s Heavenly Pumpkin Pecan Spice cookies.
3. Make a heavenly sandwich by spreading a dollop of whipped cream between them.
The cool coconut cream is the perfect contrast to the warm, cozy flavor of our cookies. So easy. So creamy. So autumnally delicious.
Cheesecake is probably one of the more difficult desserts to vegan-ify successfully. But we think these little dairy-free cheesecakes from Minimalist Baker come pretty darn close. We love her recipe exactly as is, but as soon as we saw the first leaf turn yellow, we traded in our blueberries for pumpkins and thought it would be fun to sneak our Pumpkin Pecan Spice cookies into the ingredient list. And it was a success!
So to make these super-easy Personal Pumpkin Pecan Spice Cheesecakes all you need to do is follow the recipe from Minimalist Baker, but swap out the crust for a crust made from our Pumpkin Pecan Spice cookies. Fitting one cookie into each muffin tin and pressing it down with the back of a spoon worked perfectly for us.
Our cookies work beautifully as the spicy base for the simple nut milk “cheese” filling. And for a little extra fall flair, try topping your mini cheesecakes with a sprinkling of cinnamon and a drizzle of vegan caramel sauce. We love this simple, rich caramel recipe!
Cookies and ice cream: basically the two most delicious human inventions, so why wouldn’t you combine them? We’ve made mini ice cream cookie sandwiches with every flavor of Maxine’s Heavenly and paired them with various ice cream flavors. You really can’t go wrong. Well… perhaps we wouldn’t stick mint chocolate chip between two cinnamon oatmeal raisins, but hey — you never know.
For our Pumpkin Pecan Spice cookies we’ve found that vanilla bean, salted caramel, and especially coffee go amazingly well with the warm, nutty, cinnamon-y cookies.
When you go the coffee route you basically get a pumpkin spice latte in ice cream sandwich form, making life pretty much complete. (We like to let the ice cream soften a bit for easy spreading, then after assembling the sandwiches, return the filled cookies to the freezer for at least 10 minutes to set.)
So while most of the time all we need is a Pumpkin Pecan Spice cookie (or two) right from the bag to satisfy us, every now and then it’s fun to zjoosh things up to celebrate the spiciest, coziest, tastiest time of year.
