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Today I'm gonna share some pumpkin heaven with you my lovlies!

Ladies and gents......I think I have just died and gone to heaven....wanna come???......get a load of that treat below! Oh yeah...thats gonna happen for sure. I may not even share and I'm not kidding, lol. I'm throwing caution to the wind......skinny feels good my rear, so would eating this, lol and I've had a crappy week, lol!

PUMPKIN SANDWITCHES

Recipe for this yummy treat and many more found here!!!

Pumpkin is baked into a cookie and filled with a cinnamon-flavored cream cheese filling, in this special treat.

30 min.prep time 1:05total time

2 dozen sandwich cookies

Ingredients

Cookie

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 canned pumpkin

1/4 cup milk

1 Land O Lakes® All-Natural Egg

1 teaspoon gluten-free vanilla

Filling

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

Directions

Heat oven to 350°F. Combine flour blend, baking soda, pumpkin pie spice, baking powder and salt in medium bowl. Set aside.

Combine brown sugar and 1/2 cup butter in large bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and vanilla; beat until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.

Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake for 9 to 10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.

Combine all filling ingredients except powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.

Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.

*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.

**Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

NOW FOR SOME PUMPKIN DECOR!!!

Who doesn't love pumpkin decor during fall?!?! Ok so now that we have established that.....who doesn't love some bling?!?!? Why not combine the two.....yes I said combine them....check out these cute pumpkins below!