Gluten-Free Pumpkin Cookie Sandwiches with Cream Cheese Frosting are fall in a bite! Soft and fluffy cookies with rich and creamy frosting… name a better combination. Keep scrolling for the recipe.
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If you know me, then you know I can’t stop won’t stop with the cookie sandwiches. I’ve made: Reese’s Peanut Butter Chocolate Cookie Sandwiches, Funfetti Cake Batter Cookie Sandwiches, Snickerdoodle Cookie Sandwiches, and Oatmeal Cookie Sandwiches! But there are never enough, and there was simply no way I could let the fall season pass us by without making a pumpkin version! (And if you’re like me and spend fall making any and all pumpkin recipes, then check out this list of other perfect pumpkin recipes.)
By the way, I often get asked why I don’t refer to these cookie sandwiches as Whoopie Pies. While I love me some Whoopie Pies, I’ve always associated them more as larger, flatter “cake” sandwiches! You can call these whatever you’d like, they’re just as delicious either way 😉
Now, picture this: soft & fluffy pumpkin cookies brought together by a rich homemade cream cheese frosting. Name a better combo 😉 Honestly, it’s like the fall season in one, delicious bite. Plus, these cookies are gluten-free and grain-free!
PrintGluten-Free Pumpkin Cookie Sandwiches with Cream Cheese Frosting
Gluten-Free Pumpkin Cookie Sandwiches with Cream Cheese Frosting are fall in a bite! Soft and fluffy cookies with rich and creamy frosting… name a better combination.
- Prep Time: 40
- Cook Time: 10
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups fine almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 egg
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
Filling Ingredients
- 4 oz cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 3/4 cup confectioners sugar
Instructions
To make cookies:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper
- Whisk together egg, pumpkin puree, maple syrup, butter & vanilla extract
- In a separate large bowl combine the almond flour, baking soda, pumpkin pie spice and cinnamon. Add wet ingredients to dry ingredients and combine
- Refrigerate dough for 30 minutes (so it’s easier to work with – dough will still be on the stickier side!)
- Roll dough into 16 balls and flatten slightly. Place on baking sheet
- Bake for 10-11 minutes. Transfer to cooling rack and let cool completely
To make frosting filling:
- Use a hand mixer to beat the cream cheese and butter until fully combined
- Add powdered sugar 1/4 cup at a time, and continue beating until smooth and creamy
To assemble cookie sandwiches:
- Spread 1-2 tablespoons filling on a cooled cookie, then top with another cookie
- Enjoy immediately and keep stored in the refrigerator
Notes
You can easily double or triple this recipe! The cookies are very rich, so unless making for a larger group you may not need as many as you think (;
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Ingredients and Substitutions for Pumpkin Cookie Sandwiches with Cream Cheese Frosting
What kind of almond flour should I use?
When making this recipe, be sure to use finely ground almond flour (not almond meal) as it lends to the soft and chewy texture you want in these cookies. In this case, I used my favorite brand of almond flour, Bob’s Red Mill.
However, I have not tried this recipe using another type of flour. But I think that regular all-purpose flour, whole wheat flour or oat flour should work. Though, I *do not* recommend using coconut flour as it has a very different absorption.
Other ingredient substitutions:
- If you don’t want to use maple syrup, then you can use honey regular sugar, or monk fruit sweetener.
- Instead of butter, you can use coconut oil.
- If you want to skip making your own filling, then you can use your favorite store-bought frosting. In that case, I would recommend my two favorites: Miss Jones and Simple Mills.
You can easily double
Or triple this recipe! The cookies are very rich, so unless making for a larger group you may not need as many as you think (;
As always, if you make these Pumpkin Cookie Sandwiches with Cream Cheese Frosting or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
You might also like:
No-Bake Pumpkin Spice Cookie Dough Balls
Perfect Pumpkin Recipes to Make This Season
The BEST Grain-Free Brownies
Grain-Free Frosted Sugar Cookies
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