Oatmeal Gingerbread Pumpkin Cream Sandwich Cookies

Yum, these Oatmeal Gingerbread Pumpkin Cream Sandwich cookies feature both fall and winter flavors. Perfect for the holidays!

Photo by Sophia A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup white rice flour

  • 1/2

    cup brown rice flour

  • 1/2

    cup oats

  • 1/4

    cup tapioca flour

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon xanthan gum

  • 1/2

    cup dark brown sugar, packed

  • 1/2

    cup white sugar

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon baking powder

  • 1

    teaspoon ginger

  • 3/4

    teaspoon nutmeg

  • 1/2

    teaspoon cinnamon

  • 2

    tablespoons milk

  • 2

    tablespoons oil

  • 1

    egg

  • 1

    tablespoons molasses

  • CREAMY PUMPKIN SPICE FROSTING: (store in the fridge until ready to use)

  • 2 3/4

    cups powdered sugar

  • 1/4

    cup pumpkin

  • 1/2

    teaspoons vanilla extract

  • 1/4

    teaspoons pumpkin pie spice

  • 1

    tablespoons softened butter

  • 4

    ounces cream cheese

Directions

Mix together flours, salt, baking soda and baking powder, xanthan and oats with all the spices in a large bowl. Combine all wet ingredients. Mix well. Mix together all ingredients in the largest bowl. Use a small cookie scoop and gently flatten the dough just a bit, cookies should be about an inch apart. Bake at 350 F for about 11 minutes, on the middle rack. For the frosting, combine butter, cream cheese and vanilla. Stir in the pumpkin pie spice. Slowly add the powdered sugar, while with a fork or hand blender, mix until smooth.

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