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Oatmeal Gingerbread Pumpkin Cream Sandwich Cookies


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

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Rate this recipe 4.8/5 (4 Votes)


  • 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



Step 1

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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