Yep, we eat a lot of pumpkin and squash around here in the fall. And these delicious pumpkin oatmeal sandwich cookies (whoopie-pie like) are a delicious treat to make with fresh pumpkin puree or canned pumpkin. Enjoy!

Delicious, fresh pumpkin oatmeal sandwich cookies!

Pumpkin Oatmeal Sandwich Cookies

Preheat oven to 350 F. Line pans with parchment paper. 

Makes ~24 small sized sandwiched cookies, or fewer if you make larger sandwiched cookies.

Mix together in a large bowl, and set aside: 

1 cup gluten-free oats

1 1/2 cup Kristin's Gluten-Free Flour Mix

1/2 tsp baking soda

1 - 1 1/2 tsp pumpkin spice blend

1/2 tsp salt

Cream together in a mixer: 

1/2 cup butter, softened

3/4 cup sugar

1/2 brown sugar

Add in: 

2/3 cup pumpkin puree

2 eggs

1 tsp vanilla

Scoop 1 or 2 Tbsp scoops onto a parchment lined pan. Flatten gently with fingers. (you can dip them in a small bowl of water to help avoid sticking, if you prefer)

Bake at 350 F for 10 - 11 minutes for the 1 Tbsp scoops and 13 - 14 minutes for the 2 Tbsp scoops.  

Let rest a few minutes before removing to cooling racks to fully cool. 

Prepare the cream cheese frosting filling.  

Mix or beat together (beating til fluffy makes for a lighter overall frosting, which I prefer): 

2 Tbsp butter, softened

3 oz cream cheese, softened

2 cups powdered sugar

2-3 tsp milk, add 1 tsp at a time and beat, then add more to desired consistency

Pipe from a ziploc bag or scoop frosting onto cookies and sandwich. These sandwich cookies freeze well, too! Enjoy!

I like to use about this much cream cheese frosting in each sandwich cookie.

A mixture of large and smaller pumpkin oatmeal sandwich cookies. Yum!

Pumpkin Oatmeal Sandwich Cookies Recipe by Successfully Gluten Free!