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pumpkin whoopie pies on a white platter with pumpkins in background

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.
5 from 35 votes
Prep Time 20 minutes
Cook Time 15 minutes
Cooling & assembly 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 18
Calories 300 kcal

Equipment

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
  • 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
Keyword pumpkin desserts, pumpkin whoopie pies, whoopie pie
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