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).
For the cookies:
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.