Damn. Udi’s sent me these soft & chewy ginger cookies and I was all, “You know what would go great with this? Something creamy and pumpkiny in the middle.” Then I did it. Because it is not yet time to say goodbye to pumpkin treats, and I’ve got all this puree up in here to use, abuse, and suck down my pumpkin hole.

Because gluten-free pumpkin muffins, pumpkin spice lattes, pumpkin maple bread pudding and pumpkin cheesecake is simply not enough. It’s not! I also seem to be compelled to do this all in the span of 2 1/2 months, for some crazy reason (marketing, cough, marketing) so here comes another winner, winner, pumpkin dinner recipe. Luckily, this one is the easiest of the bunch and if you’ve got these cookies laying around you’re more than halfway there.

Gluten-Free Pumpkin Cream Cheese Ginger Whoopie Pies

Prep time: 7 minutes

Ingredients

Udi’s Soft & Chewy Ginger Cookies

4 oz. cream cheese, softened

3 Tablespoons pumpkin puree

1/4 cup powdered sugar, sifted

1. Beat cream cheese, pumpkin puree and powdered sugar until smooth.

2. Using a spatula, small knife, or whatever floats your icing boat, spread approximately 2 Tablespoons of mixture on the flat side of the Udi’s cookie. Sandwich another on top, and go to town.

Makes: 8 cookie sandwiches