Pumpkin Sandwich Cookies (Gluten-Free Recipe)
Pumpkin Sandwich Cookies

Pumpkin Sandwich Cookies (Gluten-Free Recipe)

Gluten-free pumpkin cookies are filled with a cinnamon-flavored cream cheese filling in this special treat.

24
cookies
30 min
PREP TIME
1 hr 05 min
TOTAL TIME

Ingredients

Cookie

2 cups Gluten-Free Flour Blend (see below)

1 teaspoon baking soda

1 teaspoon pumpkin pie spice  

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter softened

1/2 cup mashed cooked pumpkin  

1/4 cup milk

1 large Land O Lakes® Egg

1 teaspoon gluten-free vanilla

Filling

1 (8-ounce) package cream cheese, softened

2 tablespoons Land O Lakes® Butter softened

1 teaspoon ground cinnamon

1 teaspoon gluten-free vanilla

4 cups powdered sugar

 

Powdered sugar

 

 *Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves. **Substitute 1/2 cup canned pumpkin.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine flour blend, baking soda, pumpkin pie spice, baking powder and salt in bowl. Set aside.

  3. STEP 3

    Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and 1 teaspoon vanilla; beat until well mixed. Add flour mixture; beat at low speed until well mixed.

  4. STEP 4

    Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.

  5. STEP 5

    Combine all filling ingredients except powdered sugar in bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.

  6. STEP 6

    Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.

Tip #1

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Tip #3

Looking for more gluten-free baking recipes? Try our Gluten Free Chocolate Chip Cookies!

Nutrition

190Calories
7Fat (mg)
25Cholesterol (mg)
150Sodium (mg)
33Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

  December 07, 2014

Phen-nom-nom-inal! These are keepers!

— says Sydney
Helpful?
  October 30, 2014

These tasted great but didn't come out looking even remotely like the picture for me. They didn't really spread out at all and just made little cake lumps. Smoothing the tops of the second batch before I put them in the oven helped.

— says Hilary
Helpful?
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