Pumpkin sandwich cookies are just the thing to bake this fall. These chocolate filled cookies are just right for packing in a school lunch or sharing at a bake sale. Kids and adults love these gluten free and vegan treats.
Pumpkin spice sugar cookies with rich chocolate buttercream filling…is your mouth watering yet? I love the combination of pumpkin and chocolate – they are perfect together.
These were not only super delicious, but they were also so fun to make. Cookie cutters + frosting + two kitchen helpers = so much fun in the kitchen. These buddies of mine just love to help me with cookie baking!
I wanted to try a new kind of pumpkin cookie – I usually make a softer pumpkin cookies with chocolate chips which is so good, but I wanted to do something new.
I decided to add pumpkin spices and a little pumpkin puree to a my classic gluten free sugar cookie recipe. The pumpkin puree kept these sugar cookies a little softer, which made them perfect for layering with a rich chocolate buttercream. These pumpkin spice sugar cookies are a perfect treat to enjoy with a cup of tea on a cool day!
- Gluten Free Flour Blend – Namaste Perfect Flour Blend works really well for cookies. If you have a different brand you prefer, go ahead and use that. I don’t recommend almond flour or coconut flour for this recipe.
- Vegan Buttery Spread – Earth Balance buttery spreads are great for baking. I prefer the soy free spread.
- Pumpkin – I use Libby’s canned pure pumpkin puree in my dessert recipes. Don’t get the pie filling which has added sugar and other ingredients.
I used a small 1 ½ inch round cookie cutter. If you use a different size or shape your baking time will vary.
To pipe the filling onto the cookies, I used a 1M star tip. You could use a different style tip, or you could just spread the filling on the cookies with a knife or offset spatula.
- Instead of pumpkin puree, try squash puree or unsweetened applesauce, both of those should work well. You could even try sweet potato puree, that would be a similar flavor.
- If you are not gluten free, you can use regular all-purpose flour in an equal amount.
- If you prefer vanilla instead of chocolate, fill these with vegan vanilla buttercream frosting.
Store these cookies in an airtight container. They should stay fresh for about 4 days. You can also freeze these cookies if they are unfrosted. Store in a freezer safe container for up to 3 months.
More Gluten Free Vegan Cookies
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Pumpkin Sandwich Cookies with Chocolate Filling (Gluten Free).
You will love these pumpkin sandwich cookies with chocolate filling. This is a delicious fall recipe that's gluten free and vegan, too!
For the cookies:
- ½ cup vegan buttery spread
- ½ cup organic cane sugar
- 3 Tablespoons pure pumpkin puree
- ½ teaspoon vanilla extract
- 1 ½ cups gluten free flour blend or regular all-purpose flour if you are not gluten free
- ⅛ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- cinnamon sugar for dusting
For the chocolate buttercream filling:
Make the cookies;
In a medium sized bowl combine the gluten free flour blend, salt, cinnamon, ground ginger, and nutmeg and whisk together.
In a large bowl, cream the vegan buttery spread and the organic cane sugar until light and fluffy. Add the pumpkin puree and vanilla extract and mix until combined.
Add the dry ingredients a little at a time while mixing on low speed. The dough will be thick.
Pat the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for an hour.
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Prepare a surface for rolling out the dough: Put down parchment paper and dust with flour. Coat the rolling pin with flour. Roll the dough out to about ¼ inch thickness. Cut out round shapes using a 1 ½″ cookie cutter. Place cookies on the prepared cookie sheets. You should have about 36 cookies.
Bake at 350 degrees F for about 10-12 minutes, until cookies are lightly golden brown. Remove from oven and dust with cinnamon sugar. Let cool on wire racks.
Make the chocolate filling:
Place the powdered sugar and cocoa powder in a fine mesh sieve and set aside.
Put the vegan buttery spread in a mixing bowl and beat until fluffy, then sift in the powdered sugar and cocoa powder a little at a time, alternating with a little bit of water.
Repeat until you have used up all of the cocoa powder and powdered sugar. The frosting will be thick.
Spoon the frosting into a pastry bag fitted with a 1M star tip. Pipe the frosting onto a cookie and place another cookie on top to make a sandwich. Alternately, just spread the frosting onto the cookies.
Most gluten free mixes should work well in this recipe. If you are not gluten free, all-purpose flour will work well.
These cookies should stay fresh in an airtight container for about 4 days.
You can freeze these cookies (without the frosting) for up to three months.