By Hungry Blonde
Gluten-Free Pumpkin Cookie Sandwiches with Cream Cheese Frosting
10 steps
Prep:40minCook:10min
Gluten-Free Pumpkin Cookie Sandwiches with Cream Cheese Frosting are fall in a bite! Soft and fluffy cookies with rich and creamy frosting... name a better combination.
Updated at: Sat, 23 Nov 2024 21:36:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
2
Low
Nutrition per serving
Calories61.1 kcal (3%)
Total Fat4.1 g (6%)
Carbs4.8 g (2%)
Sugars3.5 g (4%)
Protein1.7 g (3%)
Sodium9.1 mg (0%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
To make cookies
Step 1
Preheat oven to 350 degrees. Line baking sheets with parchment paper
Step 2
Whisk together egg, pumpkin puree, maple syrup, butter & vanilla extract
Step 3
In a separate large bowl combine the almond flour, baking soda, pumpkin pie spice and cinnamon. Add wet ingredients to dry ingredients and combine
Step 4
Refrigerate dough for 30 minutes (so it’s easier to work with – dough will still be on the stickier side!)
Step 5
Roll dough into 16 balls and flatten slightly. Place on baking sheet
Step 6
Bake for 10-11 minutes. Transfer to cooling rack and let cool completely
To make frosting filling
Step 7
Use a hand mixer to beat the cream cheese and butter until fully combined
Step 8
Add powdered sugar 1/4 cup at a time, and continue beating until smooth and creamy
To assemble cookie sandwiches
Step 9
Spread 1-2 tablespoons filling on a cooled cookie, then top with another cookie
Step 10
Enjoy immediately and keep stored in the refrigerator
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