Pumpkin Sandwich Cookies (Gluten-Free Recipe)

• 2 cups Gluten-Free Flour Blend (see below)
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice*
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup firmly packed brown sugar
• 1/2 cup Land O Lakes Butter, softened
• 1/2 cup mashed cooked pumpkin**
• 1/4 cup milk
• 1 Land O Lakes Egg
• 1 teaspoon gluten-free vanilla
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons Land O Lakes Butter, softened
• 1 teaspoon ground cinnamon
• 1 teaspoon gluten-free vanilla
• 4 cups powdered sugar
• Powdered sugar

1. Heat oven to 350F.
2. Combine flour blend, baking soda, pumpkin pie spice, baking powder and salt in bowl.
3. Set aside.
4. Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy.
5. Add pumpkin, milk, egg and vanilla; beat until well mixed.
6. Add flour mixture; beat at low speed until well mixed.
7. Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets.
8. Bake 9-10 minutes or until set and lightly browned around edges.
9. Cool 2 minutes on cookie sheets; remove to cooling rack.
10. Cool completely.
11. Combine all filling ingredients except powdered sugar in bowl.
12. Beat at medium speed, scraping bowl often, until smooth.
13. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
14. Spread 2 teaspoons filling onto bottom-side of 1 cookie.
15. Top with another cookie, bottom-side down.
16. Repeat with remaining cookies and filling.
17. Sprinkle filled cookies with powdered sugar.
18. *Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
19. **Substitute canned pumpkin.

flour, baking soda, pumpkin pie spice, baking powder, salt, brown sugar, butter, mashed cooked pumpkin, milk, egg, vanilla, cream cheese, butter, ground cinnamon, vanilla, powdered sugar, powdered sugar

Taken from www.landolakes.com/recipe/1788/pumpkin-sandwich-cookies-gluten-free-recipe (may not work)