Oatmeal Gingerbread Pumpkin Cream Sandwich Cookies

By flour_arrangements

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

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

Preparation

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.