Pumpkin Oatmeal Sandwich Cookies are soft, chewy and make the perfect gluten free treats. They’re stuffed with pumpkin spiced cream cheese frosting, that will taste falltastic!
Yields 7
Soft and chewy pumpkin chip oatmeal cookie sandwiches stuffed with pumpkin spiced cream cheese frosting.
10 minCook Time
10 minTotal Time
Save RecipeIngredients
Pumpkin Oatmeal Cookies
1 1/2 cups gluten free oat flour
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
2 tablespoons of ground cinnamon
2 teaspoons pumpkin pie spice
3/4 cup old fashioned rolled oats (use gluten free if necessary)
1/3 cup coconut oil, softened to room temperature
1/2 cup granulated sugar
1/4 brown sugar
1/3 cup of pumpkin puree (not pumpkin pie filling), room temperature
1 tablespoon of unsweetened apple sauce
1 teaspoon of vanilla extract
1/2 cup pumpkin spice chips
Pumpkin Spiced Cream Cheese Frosting
4 oz (1/2 cup) of cream cheese
3 tablespoons unsalted butter, softened
2 teaspoons of ground cinnamon
1 teaspoon pumpkin pie spice
3/4 teaspoon of nutmeg
1 tablespoon of pumpkin puree (not pumpkin pie filling)
2 cups of powdered sugar
1/2 teaspoon of vanilla extract
1 tablespoon of heavy cream
Instructions
- Make the cookies
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Stir in oats. Set aside.
- Cream together softened coconut oil, granulated sugar and brown sugar until no lumps are present. Mixture should be gritty.
- Add vanilla extract, pumpkin and apple sauce mixing until well combined.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula being careful not to over-mix. Fold in the pumpkin spice chips or your favorite chips.
- The dough will be very soft, so make sure you chill the dough in the refrigerator for at least 15-30 minutes, or covered up to 3 days.
- Preheat oven to 350 F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Remove dough from refrigerator.
- Using a medium cookie scoop, measure out 2 tablespoons of dough balls and place on prepared baking pans. Slightly flatten the dough balls with spatula. Top with more chips if desired.
- Bake the cookies for 13-15 minutes until edges are slightly golden. Be careful not to overbake.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack to cool completely. For quicker and best results, chill cookies in the fridge for an hour to help speed up the process and allow the cookies to harden slightly so they are able to hold the frosting.
Make the frosting- In the bowl of a stand mixer, beat cream cheese for 3 minutes until light and creamy. Add butter and continue beating for another 2 minutes. Add cinnamon, ginger, cloves, nutmeg (or pumpkin pie spice) and vanilla extract and slow add powdered sugar until you reach your desired consistency. Add pumpkin puree and heavy cream and beat until fully incorporated. Add more powdered sugar if needed.
- Assembling
- Use a small offset spatula or a pastry bag fitted with Wilton tip 1M and add frosting to the bottom of one cookie. Top with another cookie.
Notes
*To make your own oat flour, grind up rolled oats in a high speed food processor or blender into a fine blend. Bob's Red Mill also sells oat flour which works great in here.
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