Delicious Gluten Free Pumpkin Cookies with Pumpkin Spice Filling
It’s still technically summer here, but I’m so over this heat! So I’m channeling the fall this week with some delicious fall flavored cookies. These gluten free pumpkin cookies are a yummy take on one of my favorite snacks — oatmeal creme pies. Except these gluten free cookies are packed with pumpkin flavor, which is only enhanced by the yummy pumpkin spice filling in between each cookie, making them one of my favorite fall gluten free cookies.
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If you’ve been to site before, chances are it’s because you found my recipe for gluten free oatmeal creme pies on Pinterest. If that’s the case, you’re going to love this delicious fall take on one of my favorite gluten free cookie recipes! I’ve altered my gluten free oatmeal cookies in the perfect way to add tons of pumpkin flavor without changing the chewy texture of the cookie!
Not ready for pumpkin season yet? Check out my recipe for classic gluten free oatmeal creme pies instead!
It’s so hard to find good gluten free treats in the store, which is why I love making my own recipes for classic snacks. This recipe for gluten free pumpkin cookies is just one of many delicious gluten free snacks I’ve made. If you like these cookies (or my gluten free oatmeal creme pies), you’ll love these recipes:
- Gluten Free Ding Dongs
- Gluten Free Brownie Mix Cookies
- Gluten Free Birthday Donuts
- Gluten Free Red Velvet Cupcakes
Don’t these gluten free pumpkin cookies look delicious!?! What are we waiting for? Let’s get started! Here is how to make your own gluten free pumpkin oatmeal creme pies:
Gluten Free Pumpkin Cookie Recipe
To make these delicious gluten free pumpkin cookies, start by creaming together the brown sugar, white sugar, butter, vanilla, and shortening. Beat the ingredients with a hand mixer or stand mixer until the mixture is light and fluffy.
Next, add the molasses, egg, and pumpkin to the bowl and beat until well combined.
In a separate bowl, combine the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Whisk until all the ingredients are incorporated, then pour the dry ingredients into the bowl with the pumpkin mixture. Use your hand mixer to beat the ingredients until mixed, being careful not to over mix your dough.
The final step in making your gluten free pumpkin cookie recipe is to add the oatmeal. Quick cooking oats are the best option for these cookies because the oats are smaller than traditional rolled oats. This helps the cookies stay soft and chewy as they bake. Quaker gluten free quick oats are my favorite!
Using a tablespoon, scoop heaping spoonfuls of dough onto a parchment paper lined baking sheet. Space the cookies a couple inches apart to allow room for them to spread as they cook. Bake the cookies in a 375 degree oven for 12 to 15. Pull the cookies out of the oven when the edges are just starting to brown but the center of the cookies are still a little bit soft.
After you take the gluten free pumpkin cookies out of the oven, allow them to cool on the pan for 5 to 10 minutes. This will allow the centers to finish cooking without burning the edges of the cookie. Then, move the cookies to a wire cooling rack to cool completely while you make the filling.
Pumpkin Spice Buttercream Filling
What makes these gluten free pumpkin cookies stand out from other cookie recipes is the delicious pumpkin spice filling in the middle of each cookie. If you’ve tried my gluten free oatmeal creme pies, you’re already familiar with this recipe. It’s a simple buttercream frosting with some pumpkin spice added in.
To make the pumpkin spice filling, start by adding butter, vanilla, and pumpkin spice in a medium bowl. Beat the ingredients until light and smooth. Then add powdered sugar and milk, alternating between each ingredient until the desired thickness is reached.
The icing should be fairly thick so it doesn’t squirt out the sides of the cookie when you bite into it. So, after you have gotten your icing thick enough, add it to a piping bag and place a layer of frosting on 15 cookies. Then, place another cookie on top of the icing to create a sandwich.
And that’s it! That wasn’t too difficult, was it? In fact, I’m pretty sure the hardest part about making these cookies is attempting to share them with your family and friends instead of eating them all yourself!
Gluten Free Pumpkin Cookie Recipe
These gluten free pumpkin cookies are a fall take on a classic treat (oatmeal creme pies) and are the perfect way to celebrate the autumn season. And the best part about this simple recipe is that it's gluten free!
Ingredients
Ingredients for the cookies:
- ¼ cup butter, softened
- ½ cup shortening
- ¾ cup brown sugar
- ½ cup white sugar
- 1 tablespoon molasses
- 1 egg
- ½ cup pumpkin puree
- 1 ½ cup gluten free baking flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 ½ cup gluten free quick oats
Ingredients for the Filling:
- ½ cup butter
- 1 teaspoon vanilla
- ½ teaspoon pumpkin pie spice
- 6 cups powdered sugar
- 6 tablespoons milk
Instructions
- Preheat oven to 375 degrees and prepare a baking sheet by lining it with parchment paper.
- Cream butter, shortening and vanilla until fluffy.
- Add sugars, molasses, egg, and pumpkin and mix until combine.
- In a separate bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- Add the dry ingredients to the pumpkin mixture and beat until combine.
- Stir in oats.
- Place tablespoon size balls of dough on the parchment paper lined cookie sheet.
- Bake for 12 to 15 minutes or until the edges of the cookies are brown but the middles are still soft.
- To make the filling, cream the butter, vanilla, and pumpkin pie spice together until light and fluffy. Add the powdered sugar and milk, alternating one cup sugar and one tablespoon milk until icing reaches the desired consistency.
- 1Pipe icing into the middle of 15 cookies when the cookies are completely cooled, then top each with another cookie.
Nutrition Information:
Yield: 15 Serving Size: 1 cookieAmount Per Serving: Calories: 446Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 258mgCarbohydrates: 73gFiber: 1gSugar: 60gProtein: 3g
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Emily is a midwestern mom of two boys. She loves all things DIY — from home renovations to kids birthday party planning. Whether she’s making a new farmhouse craft for her home or helping her kids with a cool activity, you can bet she’s in the middle of some kind of DIY project (or three) right now!
I’m drooling right now! I love pumpkin. Great recipe for the fall.
oohh I love pumpkin everything. Will have to try this out.
Mmmm! Bring ’em on! These look moist and scrumptious! I was just talking today that pumpkin-spiced goodies seem so far away!
Yummm! I’m always looking for a good gluten-free recipe and a cookie recipe, no less! This would be perfect for fall season.
I love the fall and everything pumpkin! I will have to make these soon!
Oatmeal cream pies are a family favorite! The fact that these are pumpkin spice makes them even more amazing!
Yum! I can totally see taking these to parties this fall!
Yummy I love pumpkin everything! Definitely need to try this recipe thanks for sharing.
YUM YUM YUM!!! I’m so ready for Fall and all of the things pumpkin-spiced! I also have been eating way too many sweets, so something gluten-free will be good for me 🙂