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Pumpkin Sandwich Cookies (Gluten-Free Recipe)

Pumpkin Sandwich Cookies (Gluten-Free Recipe)

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


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30 min
Prep Time
1 hr 05 min
Total Time
24
cookies

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 (1 cookie)

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