I have been thinking of more goodies to make this holiday season and came across one that I discovered last year. YUMMY! I took this to a friend's yearly "Cookie Exchange" and got the "best cookie" award. These are incredible! ENJOY!
***Pumpkin Sandwich Cookie – Land O’ Lakes website
Gluten-free pumpkin cookies are
filled with a cinnamon-flavored cream cheese filling in this special treat.
Cookie:
2 cups
Gluten-Free Flour Blend (see below)
1
teaspoon baking soda
1
teaspoon pumpkin pie spice**
1/2
teaspoon baking powder
1/2
teaspoon salt
1 cup
firmly packed brown sugar
1/2 cup
Land O Lakes® Butter, softened
1/2 cup
canned pumpkin
1/4 cup
milk1 Land O Lakes® All-Natural Egg
1
teaspoon gluten-free vanilla
Filling
1
(8-ounce) package cream cheese, softened
2
tablespoons Land O Lakes® Butter, softened
1
teaspoon ground cinnamon
1
teaspoon gluten-free vanilla
4 cups
powdered sugar
Powdered
sugar
Heat oven
to 350°F. Combine flour blend, baking soda, pumpkin pie spice, baking powder
and salt in medium bowl. Set aside.
Combine
brown sugar and 1/2 cup butter in large bowl; beat at medium speed until
creamy. Add pumpkin, milk, egg and vanilla; beat until well mixed. Add flour
mixture; beat at low speed until well mixed.
Drop
batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake
9-10 minutes or until set and lightly browned around edges. Cool 2 minutes on
cookie sheets; remove to cooling rack. Cool completely.
Combine
all filling ingredients except powdered sugar in large bowl. Beat at medium
speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar,
beating well after each addition until creamy.
Spread 2
teaspoons filling onto bottom-side of 1 cookie. Top with another cookie,
bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled
cookies with powdered sugar. Makes 24
cookies.
**Substitute
1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon
ground nutmeg and 1/8 teaspoon ground cloves.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups
rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan
gum. Use appropriate amount for recipe; store remainder in container with
tight-fitting lid. Stir before using.
