Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream

gluten-free, vegan // yields 4, 1/2+ cup servings

for the milkshake:

1 can full fat coconut milk, whisked well

1/2 cup raw pecans

1 cup large flaked unsweetened coconut

1/2 cup pumpkin puree

3-4 tablespoons pure maple syrup

1 1/2 teaspoons vanilla extract

1 1/2 – 1 3/4 teaspoons cinnamon

1/2 teaspoon ginger

1/4 – 1/2 teaspoon nutmeg

1/8 teaspoon all spice

1/16 teaspoon clove

pinch of salt

unsweetened almond milk, or soy/rice/etc.

for the coconut whipped cream:

1 can full fat coconut milk, fully chilled and not shaken

2 teaspoons maple syrup

1/4 – 1/2 teaspoon cinnamon

Prep: Pour entire can of whisked coconut milk into an ice cube tray and freeze until solid. Chill a metal mixing bowl in the fridge. Preheat your oven to 350* F and spread the pecans and coconut on a baking sheet. Bake for about 10-15 minutes until the coconut starts to turn golden brown. Watch closely then remove from the oven and set aside to cool.

For the milkshake: Place coconut ice cubes, pumpkin, maple syrup, vanilla, spices, and salt in a high powdered blender and blend until fully smooth. Scrape as needed. Add small amounts of almond milk to get the mixture moving but use as little as possible. Taste and add more spices if needed. Place blender container in the freezer or pour into a bowl and place in the freezer.

For the coconut whipped cream: Open the chilled coconut milk can and scrape off only the solid cream at the top. [Save the liquid at the bottom for smoothies, savory thai dishes, etc.] Place the cream in your chilled bowl and beat with the whisk attachment until fluffy. Beat in the maple syrup and cinnamon.

Assemble: Remove blender from freezer and pulse a few times to make sure it’s well mixed. Portion into 4 dessert cups and scoop the coconut whipped cream on top. Sprinkle with toasted coconut and pecans then serve immediately.

Remember last week's oatmeal pumpkin cookie breakfast?

Well, here we are again with more oatmeal pumpkin cookies. I just couldn't stop with the oatmeal cookies + pumpkin spices once I got started. Two of my favorite things in life.

But have no fear these cookies are quite different.

First of all, they are dessert, not breakfast. They have a soft + chewy oatmeal cookie texture and are not as thick and cakey as the breakfast version.

Second, I've loaded them with a heaping pile of s'mores goodness. Whow knew pumpkin + s'mores were meant to be?

Third, I've created 3 different ways to assemble + eat these delectable cookie creations.

Option 1:

Bake cookies. Stuff with chocolate + mallows. Broil.

Sandwich together and scarf.

Sticky fingers + lips guaranteed.

Option 2:

Form + flatten cookie dough. Place chopped mallows + chocolate on top of one cookie.

Cover with the 2nd cookie and seal together creating a stuffed, pillow cookie.

Bake.

Then bask in all of the ooey, gooey, s'mores glory with the very first bite.

Option 3:

Stuff a jar or ramekin with cookie dough.

Bake.

Layer with chocolate shavings + marshmallow.

Broil.

Let cool for a few and/or serve wrapped in a towel then dig in.

You really can't go wrong with whichever serving option you choose.

My personal favorite? The stuffed pillow cookie. Because who doesn't like surprises inside of their cookies!? No one would ever expect the s'mores explosion hidden inside, coupled with the spiced oatmeal pumpkin cookie exterior.

These little gems are vegan + gf, too, and so simple to make! What are you waiting for?

Print this!

adapted from my: single-serving deep dish oatmeal cookie

Pumpkin Oatmeal Cookie S'mores - 3 ways

gluten-free, vegan // yields 8 small cookies or 4 s'more sandwiches

3/4 cup gluten-free rolled oats
3 tablespoons gluten-free oat flour
2 tablespoons almond meal
1 tablespoon muscovado sugar, or coconut sugar/sucanat/brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon baking powder
1/16 teaspoon clove
1 1/2 tablespoons softened coconut oil, not melted
1/4 cup pumpkin puree, not pumpkin pie filling
1 1/2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
shaved dark chocolate, vegan if needed
chopped marshmallows, vegan if needed

Preheat your oven to 350* F.
Combine oats, oat flour, almond meal, sugar, spices, salt, and baking powder together in a bowl and mix well.
Add in the softened coconut oil and combine together with your fingers until the oil is evenly distributed and mixture is crumbly.
In another bowl whisk the pumpkin, maple syrup, and vanilla together until well combined.
Pour pumpkin mixture into the dry mixture and mix together/mash with a fork until well combined.
Let sit for 5 minutes to thicken.

For Cookie Sandwiches: Form tablespoon sized balls with your hands [dough will be somewhat gooey but still able to form dough balls], place on a pan, and lightly flatten to about 1/4-inch thick. Leave about 1-inch between cookies. You should be able to form 8 cookies.
Bake for about 9-11 minutes, remove from the oven, and let fully cool. Cookies will firm when cooled but will still have a soft + chewy texture.
Preheat oven to broil and flip cookies upside down on the baking sheet.
Place shaved chocolate on each cookie and top with chopped [or one whole] marshmallows then broil on the top rack with the door cracked open until the marshmallows are browned to your liking. This should only take 1-2 minutes and chocolate will also melt during this time. Watch closely as they will burn quickly!

For Pillow Cookies: Form tablespoon sized balls with your hands [dough will be somewhat gooey but still able to form dough balls], flatten with your hands to about 1/4-inch thick, then lightly place on the pan. Leave about 1-inch between cookies. You should be able to form 8 cookies.
Place a few pieces of chopped marshmallow + shaved chocolate [or a few chocolate chips] in the center of four of the cookies.
Cover with remaining four cookies and seal edges together in your palm forming a dome. Refer to photos 6/7.
Bake for 12-14 minutes and then let cool for at least 10 minutes before eating. The longer you wait the firmer and more set the cookie will be.

For the S'more Cookie Jars: Place 2-3 tablespoons of cookie dough in a shallow [oven safe] glass jar or ramekin and lightly pack down.
Bake for 12-14 minutes and let cool completely.
Preheat oven to broil.
Place shaved chocolate on top and then add a few chopped marshmallows.
Broil on the top rack with the door cracked open until the marshmallows are browned to your liking. This should only take 1-2 minutes. Watch closely as they will burn quickly!
Let cool for at least 5 minutes or until the glass jar is cool enough to touch. If you want to eat it warm let cool for a few minutes then wrap in a kitchen towel and enjoy.

notes/substitutions: If making the cookies without any s'mores toppings you may want to add another 1 tablespoons muscovado sugar as the toppings add a lot of sweetness. Sub 1 - 1 1/4 teaspoons pumpkin spice instead of spices above if desired. Vegan marshmallows + chocolate can be found if you follow the links in the ingredient list. This recipe yields a small amount of cookies, so feel free to double or triple for more.