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.
This post may contain affiliate links. Please refer to the terms page for more information.
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.
Jump to:
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.
1 - Combine flour, spices, baking soda/powder in a bowl. Sift ingredients if the flour is lumpy.
2 - In a separate bowl, stir together the pumpkin puree, vegetable oil, eggs and brown sugar.
3 - Add dry ingredients to the pumpkin mixture. Stir well until no white streaks remain.
4 - Scoop two tablespoons of cookie dough on a sheet pan lined with parchment paper or a silicone baking mat. Place into oven at 350° F for 12 - 15 minutes
5 - 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 cookie dough prior to baking.
- Pecan - pecans and pumpkin are a perfect match. Lightly toast ½ cup of pecans, chop them into small pieces, and roll the edges of the cookie in the pecans, pressing gently so the nuts adhere to the filling.
Storage
Place 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 from refrigerator approximately one hour before serving.
Alternatively, wrap whoopie pies and store in the freezer for up to 2 months.
If stacking the cookies, place wax paper between 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
Can I make the pumpkin whoopie pies using regular 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 Electric mixer hand- or stand-mixer
- 2 Parchment paper or silicone baking mats
- 1 Spatula
- 1 Hand whisk
Ingredients
Cookies
- 3 cups gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 15 ounce can of pumpkin puree
- ⅔ cup vegetable or canola oil
- 2 cups light brown sugar, packed
- 2 large eggs room temperature
Filling
- ½ cup cream cheese room temperature
- ½ cup unsalted butter softened
- ½ teaspoon ground cinnamon
- 3 cups powdered sugar
Instructions
Cookie Dough
- Preheat oven to 350℉ (180℃)
- Line two baking sheets with parchment paper or silicone baking mats.
- Combine gluten-free flour, salt, ginger, cinnamon, baking powder and baking soda in a bowl. Set aside for later.3 cups gluten-free flour, 1 teaspoon baking powder, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon salt, 1 teaspoon baking soda
- In a large bowl, add the vegetable oil, pumpkin purée, eggs, and brown sugar. Whisk together until smooth and well combined.1 15 ounce can of pumpkin puree, ⅔ cup vegetable or canola oil, 2 large eggs, 2 cups light brown sugar, packed
- Add the flour mixture to the pumpkin mixture and stir with a spatula until fully combined and no streaks of flour remain.
- Scoop about 1 ½ tablespoons of cookie dough for each cookie and place them on the prepared baking sheets. Make sure to leave about 1 ½ inches of space between each one, as they will spread while baking.
- Bake for 12 - 15 minutes in preheated oven. Cookies will be well risen and 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 a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and no lumps remain, about 2 minutes. Scrape down sides of bowl as needed.½ cup cream cheese, ½ cup unsalted butter
- Add the powdered sugar and cinnamon to the bowl. Start mixing on low speed, then gradually increase to medium. Continue mixing until the filling is smooth and creamy.½ teaspoon ground cinnamon, 3 cups powdered sugar
Whoopie Pie Assembly
- Spread about 1 ½ tablespoons of filling onto the flat side of half the cookies using a spatula or piping bag. Then, place another cookie on top and gently press to seal the whoopie pie.
Video
Nutrition
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
Amy says
So delicious and can't believe its gluten free! Will be making it again
Juyali says
These whoopie pies are so delicious! And a proof that gluten-free doesn't mean sacrificing flavor. I'll definitely be making these again!
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!!!