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
Vanilla sugar cookies are combined with a luscious dairy-free pumpkin spice filling. It creates a dynamic tasting sandwich cookie everyone will love!
Ingredients
- ¼ cup vegan butter, at room temperature
- ½ cup palm shortening
- 1 cup organic cane sugar
- 1 large egg, at room temperature
- 1 ½ teaspoons cold water
- 2 teaspoons vanilla bean paste
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- 2 ½ teaspoons xanthan gum
- ½ cup millet flour
- ¾ cup sorghum flour
- 1 ¼ cups tapioca starch
For the pumpkin spice filling:
- 3 cups organic powdered sugar
- ½ cup palm shortening
- ⅓ cup pure pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
Instructions
- In the bowl of an electric mixer, add the vegan butter or ghee, palm shortening, and organic cane sugar. Whip together for 2 minutes, scraping down the sides of the bowl as needed.
- Add the egg, cold water, and vanilla bean paste. Beat until thoroughly blended.
- Add the sea salt, xanthan gum, millet flour, sorghum flour, and tapioca starch. Mix until well blended.
- Line 2-3 baking sheets with parchment paper or silicone liners.
- To roll the dough, lay a piece of parchment paper on a work surface and lightly sprinkle with sorghum flour (or if you have a pastry board, you can use that in lieu of the parchment paper). Form the dough into a disk and place in the middle of the parchment paper, sprinkle the disk with sorghum flour, and roll the dough until it’s about ¼ inch thick, starting in the middle and working out towards the edges. Keep sprinkling the dough with more flour as needed to prevent the dough from sticking to the rolling pin.
- Use a small 1.5” cookie cutter to cut the dough into the desired shapes. Use a spatula to carefully transfer the cut shapes onto the prepared baking sheets.
- Place the baking sheets in the freezer and freeze for 25-30 minutes. This prevents the dough from spreading too much while it bakes.
- Bake in a preheated 350 degree (F) oven for 10 – 12 minutes, just until the cookies appear slightly golden around the edges. Cool for 5-8 minutes on the baking sheet and then transfer to cooling racks to cool completely.
For the pumpkin spice filling:
- In a large mixing bowl, add the powdered sugar, palm shortening, pure pumpkin puree, ground cinnamon, ground nutmeg, and ground clove. Using an electric mixer, mix on low for 30 seconds. Scrape down the sides of the bowl and mix for and additional 2-3 minutes on medium-high, or until the frosting is light, fluffy, and smooth. Stop the mixer as needed and scrape down the sides of the bowl.
- Spoon 2 teaspoons of pumpkin spice filling onto the flat side of half of the cookies. Place the remaining cookies, flat side down, on top of the filling, and press gently to seal. Store in an airtight container in the refrigerator. Refrigerate for at least 1-2 hours before eating.
Chrystal Carver says
These cookies look amazing. I can’t wait to make them. AND beautiful photos!
Megan says
Awe, thank you, Chrystal! 😉
Shelly Br says
Would you use a chia eggs instead and one scraped vanilla bean instead of the paste?
Megan says
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!
Kimberly says
Those look awesome, I can’t wait to try them!
Megan says
Thanks Kimberly! I’m pretty sure you will love them!
Allison says
My kids are going to LOVE these! I’ll be trying them soon!
Megan says
YAY! Enjoy, Allison! Thanks!
Dorothy Reinhold says
That pumpkin filling is giving me life! I bet I could eat that with a spoon!
Megan says
It is so addicting!
Melanie Bauer says
Whoa! These are mouth watering so rich,creamy and tasty, such a great treat!
Megan says
Thanks, Melanie!
Jamielyn says
Love this idea! These are so fun and look so delicious!
Megan says
Thank you, Jamielyn!
Anna says
These cookies look scrumptious! Yay for baking with pumpkin!
Megan says
Thanks, Anna! Oh, I feel the same! I love pumpkin. 😉
Tanya Harris says
These would be devoured in minutes at my house. I would have to triple the batch!
Megan says
Hahaha! Believe me when I say I completely understand! 😉
Des says
These would make a great addition to holiday cookie platters.
Megan says
Absolutely! Thanks Des!
Narmela Nakhjavani says
Could I use psyllium husk instead of egg?
Megan says
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.