Pumpkin Spice Raweos

Pumpkin Spice Raweos – yes, like Oreos but made with healthy ingredients that won’t make your tummy hurt! Made with simple and whole ingredients, the way food should be. By popular request on Instagram, I have been asked to share this recipe. Just a side note, this recipe was totally experimental and I plan to tweak it a little…but for a first go, it turned out pretty amazing! Since this was a recipe test, I only made a small batch. These measurements yielded 3 large raweos. Of course if you make yours smaller, you will have a larger batch.


1 cup raw unsalted almonds (for almond meal)

1/4 cup sweetened desiccated coconut

1/4 cup raw cacao powder

1/3 cup organic cold pressed coconut oil

1 1/8 tsp pumpkin spice emulsion (or pumpkin spice)

2 tbsp organic maple flavoured agave nectar

 “Icing” Ingredients 

1/2 cup sweetened desiccated coconut

1/4 cup organic cold pressed coconut oil

1 tsp pure vanilla extract

2 tbsp organic maple flavoured agave nectar

Pumpkin “Cream” Ingredients

1/4 cup canned pumpkin puree

1 1/2 tsp cinnamon (or to taste)

1 1/2 nutmeg (or to taste)

1 1/8 tsp pumpkin spice emulsion (or to taste)

2 tbsp (or to taste) organic blue agave nectar


1. Process raw almonds in a food processor to create almond meal. Process until almonds are finely grounded, to create a coarse texture.

2. Add in desiccated coconut, raw cacao powder, coconut oil, pumpkin spice emulsion and maple flavoured agave to the almond meal. Process all ingredients in a food processor until well combined. Your mix should be semi-thick.

3. Transfer your “cookie” mix into a medium sized mixing bowl. Freeze for about 10 minutes until mixture is semi-hard.

4. Now it’s time to make your “icing” filling. Process desiccated coconut, coconut oil, agave and vanilla extract in a food processor until all ingredients are well combined.

5. Place the “icing” in the freezer and freeze for about 5-10 minutes.

6. Meanwhile, create your pumpkin “cream” filling. Stir in the pumpkin spice emulsion, agave and spices (cinnamon, nutmeg). Mix well. Add more agave as needed to sweeten.

7.  Remove the “cookie” dough from the freezer and roll the dough onto a flat surface. Use cookie cutters to cut – use various cutters for different sizes. Or, just create your own free form shapes. Pro tip, I used the ring of a mason jar for my big raweos.

8. Freeze “cookies” for a few more minutes to ensure they are firm.

9. Once your “icing” is firm, remove from the freezer and place small balls of the “icing” onto a “cookie”. Then add on some pumpkin “cream” – use a butter knife. Place the top cookie on top and press down lightly to create a sandwich. Repeat, repeat, repeat until all raweos are complete with a bottom, filling and top.

10. Transfer into an airtight container. To separate raweos, use parchment paper. Store in the fridge until serving.

11. Enjoy….mmmm pumpkin deliciousness!

2 responses to “Pumpkin Spice Raweos

  1. first time on this blog, as usual headed straight to the desert section and was not disappointed. I can’t wait to make these they look absolutely delish.

    • That’s awesome! I’m more of a savory type person, but definitely love desserts sometimes too! Thanks for stopping by and let me know how you like them if you try them. I gotta make them this fall! 🤗

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