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Gluten-Free Pumpkin Whoopie Pies

Gluten-Free Pumpkin Whoopie Pies
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Indulge in the flavors of autumn with our delightful Gluten-Free Pumpkin Whoopie Pies! These soft and fluffy pumpkin cookies, filled with a creamy and sweet cream cheese filling, offer a delicious twist on the classic pie. Perfect for gatherings or cozy family evenings, each bite bursts with rich pumpkin flavor and warm spices, making them an irresistible treat. Easy to prepare and gluten-free, these whoopie pies are sure to become your new favorite fall dessert!

Ingredients

Scale
  • 3 cups gluten-free measure for measure flour
  • 5 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 2 cups brown sugar
  • 1 cup oil
  • 1 (15 oz.) can unsweetened pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 4 oz. cream cheese
  • 3 cups powdered sugar
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons heavy cream
  • pinch salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together gluten-free flour, cinnamon, nutmeg, ginger, salt, baking soda, baking powder, and cloves.
  3. In another bowl, mix brown sugar and oil until combined. Add pumpkin puree, eggs, and vanilla; blend well.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Drop rounded tablespoons of dough onto prepared sheets and bake for 15–20 minutes until set.
  6. Allow cookies to cool before preparing the filling by beating together cream cheese and butter with powdered sugar and maple syrup until smooth.
  7. Spread filling between two cooled cookies to assemble.

Nutrition

Find it online: https://tastykitchenjoy.com/gluten-free-pumpkin-whoopie-pies/