1/4 cup butter, melted
1/2 cup applesauce
1 cup light brown sugar
2 large eggs at room temperature
1 cup canned pumpkin puree
1 Tbs. pumpkin pie spice
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 2/3 cup gluten free flour mix
Frosting
4 Tbs. butter, softened
4 oz. cream cheese
1/2 tsp. vanilla
1 1/2 cup powdered sugar
pinch of salt
Pre-heat oven to 350 degrees. Sift dry ingredients together and set aside. Beat butter and sugar until smooth. Add eggs, pumpkin, applesauce, vanilla and mix well. Add the dry ingredients to the pumpkin mixture and mix just until combined.
On a parchment lined or silpat lined baking sheet, drop tablespoon sized balls of dough, making sure to press down any points or jagged edges. Bake for 10-12 minutes or until cakes are "springy" to the touch. Cool completely before icing.
To make the frosting, cream butter and sugar in a bowl with an electric mixer. Add in the sugar, salt and vanilla. Beat on high speed for about 2-3 minutes.
Spread frosting on the flat side of one half of the pie and find a matching sized pie to complete the "sandwich."
All photos and hard work all done by Caroline Wilson, the greatest gluten free baker ever!
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