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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 incredibly delicious. This yummy treat consists of two soft, cake-like cookies sandwiching a layer of cinnamon-spiced cream cheese filling.
5 from 35 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling & assembly 30 minutes
Total Time 1 hour
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 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 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 room temperature
  • ½ teaspoon ground cinnamon
  • 3 cups powdered sugar

Instructions
 

Cookie Dough

  • Preheat oven to 350℉
  • 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 large bowl. Set aside.
  • In another large bowl, add vegetable oil, pumpkin puree, oil and eggs. Whisk until well combined.
  • Add flour mixture to the pumpkin mixture. Stir with a spatula until well combined.
  • Scoop 2 tablespoons of cookie dough onto prepared sheet pans. Leave approximately 1 ½ inches of space between each cookie (cookies 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 stand-mixer with the paddle attachment, mix together cream cheese and butter until well combined and no lumps remain (approximately 2 minutes).
  • Add powdered 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

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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