These gluten-free pumpkin whoopie pies are incredibly delicious. This yummy dessert consists of two soft, cake-like cookies sandwiching a layer of cinnamon-spiced cream cheese filling. The recipe is easy and quick to create - making these an ideal treat to make during the busy holiday season.
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What is a whoopie pie
A whoopie pie is a classic American dessert that consists of two soft, cake-like cookies sandwiched together with a creamy filling. Add pumpkin and autumn spices and you have a nostalgic dessert for fall gatherings.
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Ingredients
This gluten-free pumpkin whoopie pies recipe consists of two components:
- The pumpkin cookie, and
- The cinnamon cream cheese filling
You need the following ingredients for each component:
Cookie ingredients
- Gluten-free flour: use a one-to-one gluten free flour replacement. There are many good replacements available on the market - Bob's Red Mill and King Arthur to name a few.
- Baking powder and baking soda
- Spices: salt, ground cinnamon and ginger
- Pumpkin puree: use canned pumpkin puree - not canned pumpkin pie filling.
- Light brown sugar
- Vegetable or canola oil
- Large eggs: bring the eggs to room temperature before making the cookie dough. Room temperature eggs more easily incorporate into the dough.
Filling ingredients
- Cream cheese: use full fat cream cheese. Additionally, to ensure a silky, smooth filling, bring the cream cheese to room temperature before mixing.
- Unsalted butter: the butter should also be brought to room temperature before mixing.
- Ground cinnamon
- Confectioners' sugar (aka powdered sugar): I recommend sifting the confectioners' sugar as it has a tendency to clump.
See recipe card for quantities.
Instructions
See detailed instructions in the recipe card below. Also, check out my YouTube video for a visual of the recipe steps.
Combine the flour, spices, baking soda/powder in a bowl. Sift the ingredients if the flour is lumpy.
In a separate bowl, stir together the pumpkin puree, vegetable oil, eggs and brown sugar.
Add the dry ingredients to the pumpkin mixture. Stir well until no white streaks remain.
Scoop two tablespoons of cookie dough on a parchment or silicone baking mat lined sheet pan. Place into oven at 350° F for 12 - 15 minutes
Make the cream cheese filling. Place 1 ½ tablespoons of filling on ½ of the cookies. Add another cookie over the filling and press lightly.
Variations
These gluten free pumpkin whoopie pies are easily adaptable for a variety of tastes. Consider one of the following options:
- Chocolate chip - Stir one cup of mini chocolate chips into the cookie dough prior to baking.
- Pecan - pecans and pumpkin were made for each other. Lightly toast ½ cup of pecans, chop into small pieces and roll the edges of the cookie in the pecans so the nuts stick to the filling.
Storage
Place the assembled pumpkin whoopies pies in an airtight container and store in the refrigerator for up to 4 days. The filling contains cream cheese and butter which are both perishable and require refrigeration. Remove the from refrigerator approximately one hour before serving.
Alternatively, wrap the whoopie pies and store in the freezer for up to 2 months.
If stacking the cookies, place wax paper between the cookies to prevent sticking.
Holiday gifts
These gluten-free pumpkin whoopie pies make great gifts for the holidays. Simply place in a cello bag, tie with a festive ribbon and send these goodies home with your guests.
Top tip
To create the best look for sandwiching create your cookies as even sized as possible. I recommend using a cookie scoop to measure equal amounts of dough for each cookie.
FAQ
Certainly. Just replace the gluten-free flour with an equal amount of all-purpose wheat flour.
More cookie sandwich recipes
Looking for other recipes like this? Try these:
📋 Recipe
Gluten-Free Pumpkin Whoopie Pies Recipe
Equipment
- 1 Cookie Scoop optional
- 1 Hand Mixer or
- 1 Spatula
- 1 Hand whisk
Ingredients
Cookies
- 3 cups gluten-free flour 360 grams
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 15 ounce can of pumpkin puree approximately 2 cups
- ⅔ cup vegetable or canola oil
- 2 cups light brown sugar, packed 440 grams
- 2 large eggs room temperature
Filling
- ½ cup cream cheese, room temperature 113 grams / 4 ounces
- ½ cup unsalted butter, room temperature 113 grams / 4 ounces
- ½ teaspoon ground cinnamon
- 3 cups confectioners' sugar
Instructions
Cookie Dough
- Preheat oven to 350℉
- Line two baking sheets with a Silpat or parchment paper.
- Combine gluten-free flour, salt, ginger, cinnamon, baking powder and baking soda in a large bowl.
- In another large bowl, add vegetable oil, pumpkin puree, oil and eggs. Whisk until well combined.
- Add the flour mixture to the pumpkin mixture. Stir with a spatula until well combined.
- Scoop 2 tablespoons of cookie dough onto the prepared sheets. Leave approximately 1 ½ inches of space between each cookie (cookies will spread while baking).
- Bake for 12 - 15 minutes in preheated oven. Cookies are done when a toothpick inserted in the center comes out clean.
- Let cookies cool for 10 minutes then transfer to a wire rack to cool completely.
Filling
- Using a hand-mixer or stand-mixer with the paddle attachment, mix together the cream cheese and butter until well combined and no lumps remain (approximately 2 minutes).
- Add the confectioners' sugar and cinnamon to the mixing bowl. Mix on low speed and gradually increase the speed to medium. Continue to mix until creamy.
Whoopie Pie Assembly
- Spread approximately 1 ½ tablespoons of filling on the flat side of half of the cookies (use a spatula or piping bag). Place another cookie on top of the filling and press lightly to seal.
Video
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Monidipa Dutta says
Absolutely loved your pumpkin whoopie pies recipe! Even for someone not big on cooking, it was a breeze. The gluten-free twist was genius. Didn't make it myself, but the instructions were so clear—tempted to try more!
Ntensibe Edgar says
Nnnniiiccceeeee....they turn out just like those little biscuits that had cream in them, that I liked a lot when I was younger. I am so making use of your recipe to make these. Thanks for sharing.
Carol Colborn says
I opt for gluten-free stuff all the time. Thank you for another great recipe to add to my collection...a fancy cookie!!!