These gluten-free pumpkin whoopie pies are incredibly delicious. This yummy treat consists of two soft, cake-like cookies sandwiching a layer of cinnamon-spiced cream cheese filling.
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.
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Keyword pumpkin desserts, pumpkin whoopie pies, whoopie pie