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+ servings
pumpkin spice sandwich cookies

Pumpkin Sandwich Cookies with Chocolate Filling (Gluten Free).

Kelly Roenicke
You will love these pumpkin sandwich cookies with chocolate filling. This is a delicious fall recipe that's gluten free and vegan, too!
5 from 2 votes
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 18
Calories 140 kcal

Ingredients
 
 

For the cookies:

For the chocolate buttercream filling:

Instructions
 

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.

Notes

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.

Nutrition

Calories: 140kcalCarbohydrates: 25gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 58mgPotassium: 62mgFiber: 2gSugar: 15gVitamin A: 635IUVitamin C: 0.1mgCalcium: 15mgIron: 0.9mg
Keyword easy
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