Move over Little Debbie — there’s a new cream pie in town. These gluten-free pumpkin cream pies are an ideal fall bake: tangy cream cheese frosting sandwiched between two pumpkin-spiced cookies for a delightfully indulgent treat.
Why You’ll Love This Recipe
This recipe came together spontaneously after leftover cookies and frosting from other pumpkin bakes turned into layered sandwich cookies. A dollop of cream cheese frosting between two soft pumpkin cookies creates a simple but impressive treat. If you love pumpkin desserts, these cookies will be a favorite: soft, flavorful, and perfectly spiced.
They are easy to make and a festive addition to any holiday spread. These pumpkin cream pies are a great alternative for guests who prefer something different from a traditional pumpkin pie. If you have extra pumpkin on hand, try them alongside other pumpkin favorites for variety.
Ingredients
- Gluten-free flour blend: Use a 1:1 or cup-for-cup blend with xanthan gum included. Different blends behave differently; this recipe was tested with several common blends.
- Cream of tartar: Adds a mild tang and helps texture. Find it in the spice aisle.
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling.
- Dairy-free option: Swap butter and cream cheese with dairy-free alternatives (for example, vegan buttery sticks and dairy-free cream cheese). Note that some gluten-free flour blends may not be dairy-free, so choose accordingly. If needed, canned gluten- and dairy-free frosting can also work — always check labels.
How to Make Gluten-free Pumpkin Sandwich Cookies
- Prepare the pumpkin cookie batter following the recipe instructions.
- Portion the dough, roll each piece in cinnamon sugar, and bake until set. Allow cookies to cool completely.
- Make the cream cheese frosting and place a spoonful on one cookie.
- Gently press a second cookie on top to form a sandwich, spreading the frosting to the edges.
- Enjoy — and try to save some to share.
Storage
These cookies are best fresh. Store tightly wrapped at room temperature for 2–3 days. Refrigeration is optional and can help firm the frosting if you prefer.
Top Recipe Tips
- Room-temperature ingredients: Softened butter and cream cheese blend more smoothly and give better texture for both cookies and frosting.
- Chill the dough: The batter will be sticky; chilling for at least an hour firms the butter and makes the dough easier to roll.
- Flour blend selection: All gluten-free flours react differently. Use a tested cup-for-cup blend for best results.
- Measure flour properly: Use the spoon-and-level method or weigh flour to avoid adding too much, which can dry the cookies.
- Cool completely before filling: Warm cookies will melt the frosting and create a messy sandwich.
- Dairy-free frosting: If using dairy-free ingredients, you may need to add more powdered sugar to reach a firm frosting consistency.
More Gluten-Free Fall Recipes
-
Gluten-Free Pumpkin Bars: A Classic, Easy Recipe
-
Gluten-Free Pumpkin Snickerdoodles (Dairy-Free Option)
-
Gluten-Free Pumpkin Bread
-
Gluten-Free Apple Cider Donuts
Recipe
Gluten-free Pumpkin Cream Pies
Katie Olesen
Ingredients
Pumpkin Cookies
- 1 ¼ cup gluten-free flour blend (with xanthan gum)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
- ½ cup butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- ¼ cup granulated sugar (for rolling)
- ½ teaspoon ground cinnamon (for rolling)
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- ¼ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Make the Cookies
- Whisk the dry ingredients together in a small bowl and set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
- Mix in the pumpkin, egg, and vanilla.
- Stir in the dry ingredients until evenly incorporated. The dough will be sticky.
- Refrigerate the dough until firm, at least 1 hour.
- Preheat the oven to 375°F.
- Mix ¼ cup sugar with ½ teaspoon cinnamon in a small bowl.
- Scoop 1 tablespoon of dough, roll into a ball, then roll in the cinnamon-sugar mixture.
- Place cookies 2 inches apart on a parchment-lined baking sheet.
- Bake 13–15 minutes, until lightly browned on the bottom and set. Cool completely before filling.
Make Frosting & Fill Cookies
- With an electric mixer, cream together the cream cheese and butter until smooth.
- Blend in the vanilla.
- Gradually add the powdered sugar and mix until a spreadable frosting forms.
- Place about 1 tablespoon of frosting on one cookie and top with a second cookie.
- Gently press the cookies together until the frosting reaches the edges. Repeat with remaining cookies.
Notes
*The dough will be sticky; chilling is essential so the butter firms up and the dough is easier to roll.
**Store cookies in an airtight container at room temperature. If the frosting becomes too soft, refrigerate until firm.
Estimated Nutrition
*Nutritional information is an estimate and should be used as a guide only.