These Gluten Free Pumpkin Spice Sandwich Cookies are the perfect fall treat! Vanilla sugar cookies are combined with a luscious dairy-free pumpkin spice filling. It creates a dynamic tasting sandwich cookie everyone will love!
Fall is most definitely my favorite time of year, and it’s probably not a surprise that I bake the most during this season. My kids definitely love it when I make my Gluten Free Apple Cinnamon French Toast Casserole for breakfast, while my husband sneaks my Gluten Free Dairy Free Sugar Cookies from the freezer.
But our families newest obsession? These Gluten Free Pumpkin Spice Sandwich Cookies.
You guys, this dairy-free Pumpkin Spice filling is sooooo incredible. The flavor profiles of the pumpkin and spices shine through, so that’s absolutely what you taste. It’s rich and creamy, and downright luxurious.
I promise you, you’ll be tempted just to eat it straight outta the bowl.
Gluten Free Pumpkin Spice Sandwich Cookie recipe notes:
- Some of you might recognize the cookie portion of this recipe. I used my Gluten Free Dairy Free Sugar Cookies recipe, I just swapped vanilla bean paste for the vanilla extract. You can use either one in this recipe though – whatever you have on hand is just fine.
- To make cut-outs of the dough, I used a circular 1.5″ cookie cutter with fluted edges, but you can easily use a square, a heart, or even another shape (these leaf cookie cutters would be fun!). I definitely recommend you keep the cutter small. No bigger than 1.5″.
- When I first tested this recipe with bigger cookies, the filling would shoot right out of the sandwich cookies when bitten (definitely not ideal).
- Keeping the cookies small (about 1.5″ in diameter), and then refrigerating the cookies until served, mostly keeps the filling where it belongs. The filling firms up a in the refrigerator, yet still remains creamy.
- Once I make the cookie dough, I immediately roll it out and cut it into my desired shapes. I transfer the cookie cutouts onto a parchment or silicone lined baking sheet, then pop the baking sheet into the freezer.This “chill time” keeps the dough from spreading too much while baking.
- I don’t refrigerate the dough prior to rolling it out, because I found it’s easier to work with when it’s at room temperature.
These scrumptious sandwich cookies will be perfect for your next work potluck, holiday get together, or for your family, just because!
These cookies freeze well, too. So if you want to make a batch, but aren’t keen on eating them all at one time, simply store them in an airtight container and freeze them. When ready to consume, let thaw for 15 minutes before enjoying.
Also, if you’re like me and you bake a lot, particularly for large crowds, check out these large Aluminum Commercial Sheet Pans (mine are the 15 x 21″, because the largest size wouldn’t fit inside of my oven). I also have these Commercial Grade Silicone Baking Mats that fit inside the large pans. I use both of these items all the time.
Other gluten-free pumpkin recipes to check out:
Gluten Free Pumpkin Scones with Cardamom Icing
Gluten Free Pumpkin Bread from Gluten free Palate
Gluten Free Dairy Free Maple Pumpkin Pie
Gluten Free Snickerdoodle Pumpkin Muffins from My Gluten Free Kitchen
Dairy Free Vegan Pumpkin Spice Coffee Creamer
Gluten Free Pumpkin Spice Sandwich Cookies
Ingredients
For the cookies:
For the pumpkin spice filling:
Instructions
To make the cookies:
For the pumpkin spice filling:
To make the sandwich cookies:
These cookies look amazing. I can’t wait to make them. AND beautiful photos!
Awe, thank you, Chrystal! 😉
Would you use a chia eggs instead and one scraped vanilla bean instead of the paste?
Hi Shelly, I haven’t tried making these with a chia egg substitute, but it might work because it’s only 1 egg. I’d recommend letting the chia egg cool down to room temp before adding it to the dough (I always make mine with super hot water). One scraped vanilla bean would work just fine!
Those look awesome, I can’t wait to try them!
Thanks Kimberly! I’m pretty sure you will love them!
My kids are going to LOVE these! I’ll be trying them soon!
YAY! Enjoy, Allison! Thanks!
That pumpkin filling is giving me life! I bet I could eat that with a spoon!
It is so addicting!
Whoa! These are mouth watering so rich,creamy and tasty, such a great treat!
Thanks, Melanie!
Love this idea! These are so fun and look so delicious!
Thank you, Jamielyn!
These cookies look scrumptious! Yay for baking with pumpkin!
Thanks, Anna! Oh, I feel the same! I love pumpkin. 😉
These would be devoured in minutes at my house. I would have to triple the batch!
Hahaha! Believe me when I say I completely understand! 😉
These would make a great addition to holiday cookie platters.
Absolutely! Thanks Des!
Could I use psyllium husk instead of egg?
No, psyllium will suck the moisture out of these. If you’re looking for an egg sub, a chia egg might work (just know I’ve never tested it). To make 1 chia egg, combine 1 tablespoon ground chia + 3 tablespoons hot water. Let sit to “gel” for 10 minutes before adding it to the dough.