Pumpkin Chip Oatmeal Sandwich Cookies are flourless, soft, chewy and make the perfect gluten free treats. Best of all, they’re stuffed with delicious pumpkin spiced cream cheese frosting.
Last week we whipped up a batch of these Flourless Pumpkin Oatmeal Cookie Sandwiches and they’re now my new favorite cookies!
They were best straight out of the oven but were so soft and chewy even on the next day.
They’re flourless and made with gluten free oats that I grind up into a fine powder.
The cookie dough doesn’t contain any butter or eggs. Instead, we use softened coconut oil, pumpkin puree and a little bit of apple sauce. It helps keep the cookies soft, chewy and thick with slightly crispy edges.
If you can’t find these pumpkin spice chips from Nestlé®, the cinnamon ones would work beautifully in here. You can also use any other baking chips you’ve got on hand.
Some baking tips for these Pumpkin Chip Oatmeal Sandwich Cookies
- using a cookie scoop helps the cookies stay thick and chewy
- it’s important not to overbake and allow to cool completely before filling
- if you can’t find pumpkin spice chips, feel free to use cinnamon or chocolate chips instead
- 1-1/2 cups gluten free oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 3/4 cup old fashioned rolled oats use gluten free if necessary
- 1/3 cup coconut oil softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup pumpkin puree not pumpkin pie filling, room temperature
- 1 tablespoon unsweetened apple sauce
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin spice chips
- 4 ounces 1/2 cup of cream cheese
- 3 tablespoons unsalted butter softened
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon nutmeg
- 1 tablespoon pumpkin puree not pumpkin pie filling
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Stir in oats. Set aside.
- Cream together softened coconut oil, granulated sugar, and brown sugar until no lumps are present. The mixture should be gritty.
- Add vanilla extract, pumpkin and applesauce mixing until well combined.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula being careful not to over-mix. Fold in the pumpkin spice chips or your favorite chips.
- The dough will be very soft, so make sure you chill the dough in the refrigerator for at least 15-30 minutes or covered up to 3 days.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Remove dough from refrigerator.
- Using a medium cookie scoop, measure out 2 tablespoons of dough balls and place on prepared baking pans. Slightly flatten the dough balls with a spatula. Top with more chips if desired.
- Bake the cookies for 13-15 minutes until edges are slightly golden. Be careful not to overbake.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack to cool completely. For quicker and best results, chill cookies in the fridge for an hour to help speed up the process and allow the cookies to harden slightly so they are able to hold the frosting.
- In the bowl of a stand mixer, beat cream cheese for 3 minutes until light and creamy. Add butter and continue beating for another 2 minutes. Add cinnamon, ginger, cloves, nutmeg (or pumpkin pie spice) and vanilla extract and slowly add powdered sugar until you reach your desired consistency. Add pumpkin puree and heavy cream and beat until fully incorporated. Add more powdered sugar if needed.
- Use a small offset spatula or a pastry bag fitted with Wilton tip 1M and add frosting to the bottom of one cookie. Top with another cookie.
*To make your own oat flour, grind up rolled oats in a high speed food processor or blender into a fine blend. Bob's Red Mill also sells oat flour which works great in here.