Pumpkin Sandwich Cookies (Gluten-Free Recipe)

Name: Pumpkin Sandwich Cookies (Gluten-Free Recipe)
Prep time: 30 min
Total time: 1 h 5 min
Yield: 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 canned 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 extract; 4 cups powdered sugar; Powdered sugar

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

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Ingredients

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 canned 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 extract

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.

How to make

STEP 1

Heat oven to 350°F.
STEP 2

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

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

190 Calories

7 Fat (g)

25 Cholesterol (mg)

150 Sodium (mg)

33 Carbohydrates (g)

0 Dietary Fiber

1 Protein (g)

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