Pumpkin Cream Pie Cookies

Pumpkin season is in full effect, and this treat will hit all the spots without being too sweet. I’m not a fan of a traditional cream pie, but adding pumpkin to my already favorite oatmeal cookies paired with a pumpkin version of my ultimate buttercream frosting makes a fantastic cookie dessert.

This cookie is soft and chewy, with a delicious frosting center that is delicate and creamy. I also love these because they very little time to make and are a different dessert to bring to a party or make for your kids.

It’s also a great Thanksgiving or Friendsgiving option if pie is not your thing.

When using gluten-free flour, not all are the same. I would suggest you use the King Arthur’s Gluten Free Measure for Measure I know they are Vegan, and Non- GMO along with being Gluten Free. They are one of the best 1 to 1 replacements.

For vegan butter, I like to use Earth Balance in stick form or Melt sticks.

For oats, I use Quaker Gluten Free Old Fashion Rolled Oats. You can buy them in bulk on Amazon. Bob's Red Mill Roll Oats is another great option as well.

For the Frosting, be sure to sift the powdered sugar and the spices. It will make sure you don’t have a grainy frosting. This electric sifter has cut my frosting prep in half. For vegetable shortening I recommend Spectrum. It’s great quality, and you won’t have to worry about your vegan frosting separating or melting at room temperature.

Gluten Free Vegan Pumpkin Cream Pies

These cookies are soft and chewy without being too sweet.

Cookies

• 1 1/2 cup gluten-free 1 to 1 flour (spoon in & level to measure)

• 1 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup unsalted vegan butter (soften slightly)

• 1/2 cup granulated sugar

• 1 cup light brown sugar (packed)

• 1/2 cup canned pumpkin

• 1 tsp vanilla extract

• 3 cup gluten-free oats

Frosting

• 1 cup vegetable shortening

• 3 cup powdered sugar

• 3 tsp pumpkin pie spice

• 1 tsp cinnamon

• 1 tsp vanilla

Cookies

1.  Preheat the oven to 350 degrees. Line bakingsheets with parchment paper

2. Whisk together dry ingredients. Flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt. Set aside.

3. In a bowl whisk together the butter, sugar, and brown sugar until smooth. Can use a stand mixer or whisk.

4. Mix the canned pumpkin into the wet ingredients

5. Slowly add in the dry ingredients. If using a stand mixer keep the mixer at a low setting.

6. Once mixed, add in oats mixing in with a wooden spoon or rubber spatula

7.  Roll dough into about 1 ½ inch wide indiameter balls. This will seem large, but this is the best way to make cookie creampies in the end.

8. Place balls on the baking sheet and flatten slightly. Cook for 12 -14 minutes until golden brown.

9. Remove from the oven and let them sit on the baking sheet for a few minutes.

10. Then remove and place on a cooling rack until completely cool.

Frosting

1. Sift 3 cups of powdered sugar

2. Sift pumpkin pie spice and cinnamon into the sugar and mix together with a spoon.

3. In a stand mixer, mix the shortening until creamy. 1 - 2 minutes.

4. Slowly add in the sugar mixture to the shortening. About 1/4 cup at a time.

5. Alternate the mixer speed between fast and slow until the sugar incorporated

6. Once all the sugar in added, mix in the vanilla

Assembly

1. Place the frosting in a piping bag with piping tip of choice

2. Once cookies are fully cooled, pip frosting on the inside of one cookie and pkace the second cookie on top

3. Store an airtight container up to 5 days.

Dessert

American

Baking, cookies, cream pie, fall cookies, friendsgiving, Gluten Free, pumpkin, pumpkin desserts, thanksgiving, Vegan