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    Home » Recipes » Cookies

    Gluten-Free Pumpkin Cream Pies

    Published: Oct 4, 2021 · Updated: Oct 4, 2021 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Jump to Recipe Print Recipe
    Gluten-free pumpkin sandwich cookies on a small pumpkin shaped plate.
    A stack of pumpkin cream pies, one cookie leaning against the stack. Pumpkin puree and a frosting bowl in the background.

    Move over Little Debbie, there's a new cream pie in town! These Gluten-free Pumpkin Cream Pies are perfect for fall baking and over the top delicious! Tangy cream cheese frosting sandwiched between two pumpkin spiced cookies is the perfect combo.

    A stack of pumpkin cream pies, one cookie leaning against the stack. Pumpkin puree and a frosting bowl in the background.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • How to Make Gluten-free Pumpkin Sandwich Cookies
    • Storage
    • Top Recipe Tips
    • More Gluten-Free Fall Recipes
    • Recipe
    • Comments and Ratings

    Why You'll Love This Recipe

    These pumpkin cream pies came together quite spontaneously! I had a lot of cookies left from testing out my pumpkin snickerdoodle cookie recipe. I also had some cream cheese frosting leftover from these delicious pumpkin bars. Then it struck me! Pumpkin cream pies!! I slapped a dollop of frosting between a couple cookies and oh, wow! What a treat!

    If you're a fan of all things pumpkin, I have no doubt you will love this recipe! These gluten-free pumpkin cream pies are melt in your mouth soft and indulgent!

    While these cookies are quite easy to make, they are sure to impress! Whip up a batch for a festive addition to your Thanksgiving desserts, especially for those who don't love pie. If you have more pumpkin, be sure to check out these gluten-free pumpkin chocolate chip cookies and pumpkin oatmeal cookies as well! The combo of pumpkin and chocolate is so delish!

    Ingredients

    Ingredients measured out in bowls on a white wooden surface.
    • Gluten-free Flour Blend: Use a gluten-free flour blend that is a 1:1 or cup for cup replacement for baking. It will be a blend of rice flour and starches, with xanthan gum already included. This recipe was tested with King Arthur Measure for Measure, Namaste Perfect Blend, and Cup4Cup multipurpose flour.  
    • Cream of Tartar: Adds a slightly tangy flavor to the cookie. It's not too noticeable but you'd know if it was missing. Find it in the spice aisle. 
    • Pumpkin Puree: Make sure to use 100% pure pumpkin puree for this recipe and not pumpkin pie filling.
    • Dairy-Free: Easily make these dairy free by using Earth Balance Vegan Buttery Sticks in place of the butter.  

      Cup4Cup flour is not dairy-free, so choose another tested blend.

      The cookies are filled with a gluten-free cream cheese frosting. You can substitute dairy-free cream cheese, such as Kite Hill brand, and diary-free butter or shortening. 

      For an even easier, budget-friendly frosting option, you could also substitute with your favorite gluten-free and dairy-free canned frosting. There are many options in the grocery stores from brands such as Betty Crocker, Duncan Hines, and Simple Mills all of which carry gluten and dairy free canned frostings. Just be sure to check labels before purchasing.

    How to Make Gluten-free Pumpkin Sandwich Cookies

    1. Cookie batter in a bowl. 2. Rolling out cookies 3. A dollop of frosting on a cookie 4. Pressing two cookies together to spread out the frosting in between.
    1. Make the pumpkin cookie batter.
    2. Roll balls of cookie dough in cinnamon sugar and bake. Cool completely.
    3. Make the cream cheese frosting. Place a dollop of frosting on one cookie.
    4. Gently press another cookie down on top to create a sandwich.
    5. Try not to eat them all before you get a chance to share!

    Storage

    These cookies are best when eaten fresh! Store the cookies tightly wrapped for 2-3 days at room temperature. They do not need to be refrigerated, but can be if you prefer.

    Gluten-free pumpkin sandwich cookies on a small pumpkin shaped plate.

    Top Recipe Tips

    • Room temperature ingredients are needed for proper blending of both the cookies and frosting. 
    • Chill the dough! The dough is very sticky so chilling is a must! Once the butter firms back up the cookies will be much easier to roll.
    • All gluten-free flour blends behave a little differently, for best results use a flour blend that was tested for this recipe.
    • Measure flour with the spoon and level method or by weight to ensure accuracy of measurements. Dipping the measuring cup into the container of flour will likely result in too much flour. Always use proper measuring cups for dry ingredients and not a liquid measuring cup.
    • Make sure the cookies are completely cooled before filling with frosting or the frosting will melt.
    • If you are using dairy-free ingredients for the frosting, you may need to add more powdered sugar to reach the proper consistency of the icing. 

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    More Gluten-Free Fall Recipes

    • Gluten-free Pumpkin Bars (Dairy-Free Option)
    • Gluten-Free Pumpkin Snickerdoodle Cookies (Dairy-Free Option)
    • Gluten-Free Chocolate Chip Pumpkin Bread (Dairy-Free)
    • Gluten-free Apple Cider Donuts

    Recipe

    A stack of pumpkin cream pies, one cookie leaning against the stack. Pumpkin puree and a frosting bowl in the background.

    Gluten-free Pumpkin Cream Pies

    Katie | Wheat by the Wayside
    Gluten-free Pumpkin Cream Pies are such a fun fall treat! Delicious cream cheese frosting sandwiched between two pumpkin spiced cookies. The perfect festive alternative for your Thanksgiving dessert table!
    5 from 3 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 15 mins
    Chill 30 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Diet Gluten Free
    Servings 13 cookies
    Calories 297 kcal
    Prevent your screen from going dark.

    Ingredients
     
     

    Pumpkin Cookies

    • 1 ¼ cup gluten free flour blend, with xanthan gum already included, such as King Arthur Measure for Measure or Namaste Perfect Blend
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon ground cinnamon
    • ½ teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon table salt
    • ½ cup butter, softened to room temperature.
    • ½ cup granulated sugar
    • ¼ cup brown sugar
    • ¼ cup pumpkin puree
    • 1 egg
    • 1 teaspoon vanilla
    • ¼ cup granulated sugar, for rolling
    • ½ teaspoon ground cinnamon, for rolling

    Cream Cheese Frosting

    • 4 ounces cream cheese, softened to room temperature
    • ¼ cup butter, softened to room temperature
    • 2 cups powdered sugar
    • 1 teaspoon vanilla

    Instructions
     

    Make the Cookies

    • In a small bowl, whisk together the dry ingredients and set aside.
    • In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until well combined and creamy. About 2 minutes.
    • Blend in the pumpkin, egg, and vanilla.
    • Stir in the dry ingredients. Blend until evenly incorporated. The mixture will be sticky.*
    • Refrigerate the dough until firm, at least 1 hour.
    • Preheat the oven to 375°F.
    • In a small bowl, mix together ¼ cup sugar and ½ teaspoon cinnamon.
    • Scoop 1 tablespoon of dough and roll into a ball. Then roll the dough in the cinnamon sugar mixture.
    • Place cookies on a parchment paper lined baking sheet, at least 2 inches apart.
    • Bake for 13-15 minutes, or until the cookies are lightly browned on the bottom and set. Cool cookies completely before filling.

    Make Frosting & Fill Cookies

    • With an electric mixer, cream together the cream cheese and butter.
    • Blend in the vanilla.
    • Gradually blend in the powdered sugar.
    • Place about 1 tablespoon of icing on one cookie, place another cookie on top of the icing.
    • Gently press the cookies together until the icing reaches the edges. Set aside and repeat with remaining cookies.

    Notes

    *The dough will be sticky, which is why it is important to chill the dough before rolling them into balls.  Once the butter firms back up, they will be easier to roll.
    **Cookies can be stored in an airtight container at room temperature. If the icing is too soft, store them in the refrigerator until they firm up.

    Nutrition

    Serving: 1cookieCalories: 297kcalCarbohydrates: 42gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 223mgPotassium: 57mgFiber: 1gSugar: 33gVitamin A: 1197IUVitamin C: 1mgCalcium: 34mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Cookie Recipes

    • Gluten-Free Pecan Tassies
    • Chewy Gluten-Free Pumpkin Oatmeal Cookies with Walnuts and Raisins
    • Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
    • Gluten-Free Crumbl Galaxy Brownie Cookies (Copycat Recipe)

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    1. LJ

      October 05, 2021 at 7:26 pm

      5 stars
      This time of year I always have canned pumpkin, so all the ingredients were already in my pantry. Super easy to make , super fun for my kids to help and super yummy!

      Reply
      • Katie | Wheat by the Wayside

        October 10, 2021 at 1:56 pm

        Thanks for the feedback LJ! I'm so happy you enjoyed the recipe!

        Reply
    2. LC

      October 18, 2021 at 5:57 pm

      5 stars
      These cookies are amazing! So soft and the right texture. My family ate the entire batch in less than 24 hours. Delicious!

      Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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