Every once and a while, it is fun to treat yourself to a nice cookie! I mean, the gluten free gals out there will understand me when I say – we really don’t get good cookies that often!

I have always wanted to make a cream filled cookie – but never thought a gluten free one would taste as good as the authentic ones. However, this little treat last night might have taken the cake. It was creamy, hearty, rich and flavorful.

Girls – you can add this to the gluten free dessert list at Thanksgiving. I was shocked that the Gluten Free Apple Butter Bread tasted so good last week. Now these Gluten Free Pumpkin Oatmeal Cream Cookies! I am a little overjoyed at the moment.

No skipping dessert this Thanksgiving. That’s the pitts! Everyone is sure to love this delectable cookie.

You will need (for the cookie): 2 cups Gluten-Free All Purpose Four, 1 tsp. baking soda, 1 tsp. pumpkin pie spice, 1/2 tsp. baking powder, 1/2 tsp. salt, 1 cup brown sugar, 1/2 cup melted butter, 1/2 cup canned pumpkin, 1/4 cup skim milk, 1 cage free egg, 1 tsp. gluten-free vanilla and 2 cups gluten free oatmeal.

You will need (for the cream filling): 1 (8-ounce) package low fat cream cheese, 2 tablespoons melted butter, 1 tsp. ground cinnamon, 1 tsp. gluten-free vanilla, 4 cups powdered sugar

Pair this cookie with coffee in the morning for a sweet escape.

First preheat oven to 350. Combine the gluten free flour, baking soda, pumpkin pie spice, baking powder, salt, brown sugar, 1/2 cup butter in large bowl – mix together! Then add in the pumpkin, milk, egg, vanilla and oats in the same bowl and stir.

With a teaspoon place batter onto cookie sheet and bake for about 9-10 minutes or until lightly browned. Cool the cookies on cookie rack.

For the filling, combine all filling ingredients except powdered sugar in large bowl. I put the filling in the blender (because I don’t have a mixer). Pour icing into a large bowl and gradually add in the 4 cups powdered sugar – one at a time until smooth.

Please wait until the cookies are cool to put filling on them. Spread 2 tsps. filling onto bottom-side of 1 cookie. Top with another cookie. Repeat with remaining cookies and filling. Store in refrigerator.