Gluten-Free Pumpkin Whoopie Pies Recipe
These gluten-free pumpkin whoopie pies are irresistibly delicious. Each treat features two soft, cake-like cookies filled with a creamy cinnamon-spiced cream cheese filling.
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
Calories: 300kcalCarbohydrates: 60gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 20mgSodium: 112mgPotassium: 45mgFiber: 2gSugar: 25gVitamin A: 252IUVitamin C: 0.01mgCalcium: 57mgIron: 1mg
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