Pumpkin Sandwich Cookies (Gluten-Free Recipe)

Name: Pumpkin Sandwich Cookies (Gluten-Free Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 mashed cooked pumpkin**; 1/4 cup milk; 1 Land O Lakes Egg; 1 teaspoon gluten-free vanilla; 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

Servings: persons

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 Land O Lakes Egg
1 teaspoon gluten-free vanilla
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

1
Heat oven to 350F.
2
Combine flour blend, baking soda, pumpkin pie spice, baking powder and salt in bowl.
3
Set aside.
4
Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy.
5
Add pumpkin, milk, egg and vanilla; beat until well mixed.
6
Add flour mixture; beat at low speed until well mixed.
7
Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets.
8
Bake 9-10 minutes or until set and lightly browned around edges.
9
Cool 2 minutes on cookie sheets; remove to cooling rack.
10
Cool completely.
11
Combine all filling ingredients except powdered sugar in bowl.
12
Beat at medium speed, scraping bowl often, until smooth.
13
Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
14
Spread 2 teaspoons filling onto bottom-side of 1 cookie.
15
Top with another cookie, bottom-side down.
16
Repeat with remaining cookies and filling.
17
Sprinkle filled cookies with powdered sugar.
18
*Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
19
**Substitute canned pumpkin.

1287

kcal

Calories

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups Gluten-Free Flour Blend (see below), 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice*, 1/2 teaspoon baking powder, and more.

Yes, Pumpkin Sandwich Cookies (Gluten-Free Recipe) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!