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!
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.