Gluten Free Pumpkin Quinoa Cookies with White Chocolate Cream Cheese Filling

Fall is probably one of my favorite times of the year to bake, especially since the weather is getting colder outside.  I love all the warm spices, warm food and I also love to cozy up with a blanket and watch my favorite shows at night.

When I made these Gluten Free Pumpkin Quinoa Cookies with White Chocolate Cream Cheese Filling I hadn’t planned to make them gluten-free at first. You’d never know they were though, because they are so good!

Pumpkin Quinoa Cookies with White Chocolate Cream Cheese Filling | A Sweet Baker

With October already in full-swing, it feels like we never even had a break.  Lunches, homework, after-school activities, chores, and of course, the germs.  We’ve all had some form of the sniffles, sore throat or runny nose.  I’m constantly telling my kids to wash their hands, stop biting their nails and stop picking their nose!  Is it just me or is this a constant battle in your house too?

Pumpkin Quinoa Cookies with White Chocolate Cream Cheese Filling | A Sweet Baker

Good thing they didn’t help me bake up these cookies!  When I bake I’m constantly washing my hands and I don’t allow anyone to taste-test until I’m all done.  My kids know they rules so when they help and I do catch them sneaking a taste I kick them out of my kitchen!  I know, I’m mean.

This weekend I’m off to Blissdom in Mississauga to meet new friends, learn new things and have some fun.  I’m so excited and nervous all at the same time.  Even though I love to get out and learn new things, I am shy to meet new people.  This will be a great experience so I’m going to have to take a deep breath and put myself out there.   I’m sure it’ll be awesome and I’ll let you know all about it when I get back.  Wish me luck!

Pumpkin Quinoa Cookies with White Chocolate Cream Cheese Filling | A Sweet Baker

Pumpkin Quinoa Cookies with White Chocolate Cream Cheese Filling

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 15 separate cookies or 7 sandwiched cookies.

Gluten-free pumpkin cookies with the added texture of quinoa and then sandwiched between white chocolate cream cheese filling!

Ingredients

    For the Cookies:
  • 1/2 cup pure pumpkin puree
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup gluten-free all purpose flour
  • 1 & 1/2 cups of cooked quinoa
  • 1/4 cup sugar
  • 1/4 cup packed dark brown sugar
  • 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 & 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • For the White Chocolate Cream Cheese Filling
  • 4 oz. (half package) of cream cheese, softened
  • 1/8 cup butter, softened
  • 3 oz. (3 squares) white chocolate, chopped, melted and then cooled slightly
  • 1/2 tsp. vanilla
  • 1 cup icing sugar

Instructions

For the Cookies:
Preheat oven to 350 F and line one cookie sheet with parchment paper and set aside.
In a medium-sized bowl, add pure pumpkin puree, eggs and vanilla. Whisk together until smooth.
In another small bowl, add gluten-free flour, cooked quinoa, both sugars, baking powder, baking soda, salt, cinnamon, nutmeg and ground cloves. Mix well until well combined.
Add dry ingredients to the wet ingredients and stir to combine.
Using a small cookie scoop, place balls of dough on prepared cookie sheet and lightly flatten with the back of a fork.
Bake for 14 minutes.
Remove from oven and let cool completely on cookies sheet and then transfer to an airtight container.
For the White Chocolate Cream Cheese Filling:
In a stand mixer with the whisk attachment, add cream cheese, butter, melted and cooled white chocolate and vanilla and mix on medium speed until light and fluffy.
On low speed, slowly add the icing sugar until you reach desired consistency.
Spread filling on one cookie and sandwich another cookie on top. Repeat with remaining cookies.
Enjoy!
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Cookie recipe adapted from Sally’s Baking Addiction

White Chocolate Cream Cheese Filling adapted from Kraft

This post originally appeared on What’s Cooking With Ruthie, where I’m a monthly contributor.

 

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Comments

  1. Was great to meet you at LINK2013! Have fun at Blissdom. As for me, I’m back home and back to work today. Darn :)

  2. Love that you made them gluten-free using quinoa! Last week I posted pumpkin snickerdoodles sandwiched around white chocolate buttercream – must be on the same wavelength!

  3. Wow- quinoa in cookies that look delicious? Sounds great to me. Have a fun time at Blissdom!

  4. These little cookies look great! I’ve yet to experiment with using quinoa in cookies!
    Hope you have a fun weekend!

  5. You had me laughing out loud — my boys are always bitin their nails, not washing hands, etc., and I rarely let them help me due to their bad hygiene and “taste testing” before it’s time! These cookies sound so intriguing – I’ve never heard of quinoa in cookies, but I’m always up for new things! Good luck @ Blissdom!

  6. I am just seeing these now, Liz! I didn’t receive a pingback that you made my recipe. But these look delicious and I just love what you did with the cookies. The white chocolate cream cheese filling sounds incredible!

  7. I love the idea of quinoa in cookies! I’m betting it gives them a nutty flavor and boost the nutrients too. They’re so cute, they look like bumpy whoopie pies! Good luck at Blissdom, I can’t wait to hear all about it!

  8. My nana is GF and she loves autumn baking: she is going to FLIP when I send this recipe over to her, Liz! And woo for pumpkin! I am all about it this month, lol, so these are right up my alley! Good luck at Blissdom – can’t wait to hear all the details!

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