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