Gluten Free Pumpkin Sandwich Cookies (Scooter Pies)

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You may have recently read my review on “The Ultimate Gluten-Free Cookie Book” by Robin Ryberg. Courtesy of Da Capo Press, we bring you these gluten free sandwich cookies, very similar to the old Scooter Pies; a perfect gluten-free cookie recipe for the holidays, or any day. May you enjoy the holidays and as well as this delicious gluten free sandwich cookie recipe!


Gluten Free Pumpkin Sandwich Cookies (Scooter Pies)


Yield: Makes about 11 sandwich cookies

Gluten Free Pumpkin Sandwich Cookies (Scooter Pies)

Are you a fan of the pumpkin cake roll that has a cream cheese filling? This soft pumpkin cookie is a cross between a whoopie pie and a pumpkin cake roll.


    For the Cookies
  • 1/3 cup oil, 65 grams
  • 1/2 cup brown sugar, 100 grams
  • 1 cup sorghum flour, 135 grams
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • For the Filling
  • 1/3 cup shortening, 70 grams
  • 3/4 cup confectioners’ sugar, 90 grams
  • 4 ounces cream cheese, 110 grams
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 350°F. Lightly grease a cookie sheet.
  2. In a medium-size bowl, combine the oil and sugar. Beat well. Add the sorghum flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. Continue beating until the dough comes together; it will be soft and airy.
  3. Drop rounded tablespoonfuls of the dough onto the prepared pan. Press to 1?4-inch thickness with moist fingertips.
  4. Bake for 10 minutes, until the cookies just begin to brown at the edges. Let cool on wire racks.
  5. For the filling, blend all the ingredients until light and fluffy. Press a tablespoon of filling between two cookies (bottom sides facing) and press together to form a sandwich. Repeat to make the other sandwiches.

Excerpted from The Ultimate Gluten-Free Cookie Book by Roben Ryberg. Copyright © 2010 Da Capo Press Reprinted by permission.  All rights reserved.

See more Gluten Free Cookie Recipes.

9 Replies to “Gluten Free Pumpkin Sandwich Cookies (Scooter Pies)”

  1. I made this last night and they are amazing. I am always afraid to try baking GF for fear of being disappointed. These do not disappoint! Would love to try a cocoa version with peppermint cream for Christmas! Thanks for the wonderful recipe.

  2. I have the ingredients for the cookie, but not the filling. I baked a fresh pumpkin Wed. I will make the cookie and eat it lo cal without the filling. HA!HA! Pumpkin cram cheese filling would be good too.

    1. Of course you can try using Ener-G Egg Replacer, and then sub evaporated cane sugar for the brown sugar; and Vegan Cream Cheese. (Follow Your Heart brand is made of soy, though). I don’t promote soy at all. You can use evaporated cane juice powdered sugar. I buy mine from Trader Joe’s. Instead of shortening you can use softened coconut oil or palm shortening. Tropical Traditions makes both, and they’re organic. Good luck!

  3. Made these with Bob’s Red Mill all-purpose GF flour and used a little less oil and more pumpkin puree. Came out very tasty, very moist.

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