These gluten-free pumpkin whoopie pies are made with a thick cream cheese frosting sandwiched between two moist, spiced pumpkin cookies. It’s a fall dessert dream! (Dairy-free option!)
If you’re searching for a gluten-free pumpkin whoopie pie recipe to make this season, you’ve found it! Check out this post to get my expert tips on creating fluffy whoopie pies with the perfect texture.
The first time I had a pumpkin whoopie pie I remember thinking it was the best thing I had ever eaten! Not just one of the best pumpkin baked goods or best gluten free desserts, but the most delicious creation possible!
Obviously, cream cheese frosting and pumpkin were simply made for each other. I often use dairy-free cream cheese and vegan butter in the filling to keep these dairy-free. (PS if you love pumpkin and cream cheese frosting try these gluten-free pumpkin bars or this gluten-free pumpkin roll!)
I’ll be honest, it was a little tricky to make gluten-free pumpkin spice whoopie pies that are as delicious as traditional whoopie pies. But after many attempts, I finally got the cake-y structure I was looking for!
Why You’ll Love this Recipe
- Moist and fluffy
- Rich cream cheese frosting
- Great for fall parties
- Portable, handheld treat
- Classic fall flavors
Ingredients You’ll Need
For the Whoopie Pies
Here’s what you’ll need to make these whoopie pies:
- Oil: I like to use a neutral oil like vegetable oil for the best consistency and flavor in these gluten-free pumpkin whoopie pies.
- Spices: Pumpkin pie spice is a key ingredient that makes these whoopie pies the delicious fall treat we all know and love!
- Pumpkin: Use real canned pumpkin for this recipe (pumpkin puree), not pumpkin pie filling!
- Brown sugar: Brown sugar adds sweetness and a touch of molasses flavor.
- Vanilla: I always prefer real vanilla extract, but you can use imitation vanilla, too.
- Gluten-free flour: Make sure you use a high-quality 1:1 gluten-free baking flour that includes xanthan gum for the best results.
- Sugar: White sugar adds more sweetness to these delicious gluten-free pumpkin whoopie pies.
- Eggs: Eggs are essential for binding the batter and adding richness and flavor.
- Baking powder/baking soda: Baking soda and baking powder are both important for creating light, fluffy gluten-free whoopie pies with the perfect rise.
- Salt: Salt balances the sweetness and enhances the flavor of the whoopie pies.
For the Cream Cheese Frosting
Here’s what you’ll need to make this delicious and rich cream cheese frosting!
- Powdered sugar: Powdered sugar is the essential base to this frosting recipe.
- Butter: Use real unsalted butter for the most delicious cream cheese frosting. Set your stick of butter out in advance so it’s at room temperature when you make the frosting.
- Cream cheese: Room temperature cream cheese will result in a more creamy, smooth frosting.
- Vanilla: Use real vanilla extract for the best cream cheese frosting!
Dairy-Free Option
MAKE IT DAIRY-FREE: You can use dairy-free cream cheese and vegan butter in the filling to make these dairy-free. I prefer using Kite Hill cream cheese and Earth Balance buttery sticks.
How to Make Gluten-Free Pumpkin Whoopie Pies
- In a large bowl, whisk together the oil, brown sugar and granulated sugar.
- Add the pumpkin, eggs, and vanilla and mix very well to combine.
- Add the dry ingredients to the wet ingredients and stir until the dough is thoroughly combined and smooth.
- Drop the cookie batter by rounded tablespoon-sized scoops onto a parchment paper lined baking sheet, spacing scoops at least 2″ apart.
- Bake for 10-12 minutes.
- Let the cookies cool on the baking sheet completely before filling.
- Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar and vanilla.
- Beat on low then switch to high for about three minutes or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.
- Pipe or spread the filling onto the bottom of one cooled pumpkin cookie, then top with another cookie. Enjoy these delicious whoopie pies!
Storage Instructions
Store leftovers in the refrigerator in an airtight container for up to 5 days.
FAQs
Whoopie pie filling varies depending on the recipe and flavor of the whoopie pie. For this recipe, I used a rich, thick, cream cheese frosting. Other recipes might call for marshmallow cream, marshmallow fluff, chocolate frosting, or vanilla frosting.
A whoopie pie is similar in texture and flavor to a slice of cake or a cupcake, but the frosting is sandwiched in the middle of two cake-like cookies, rather than being piled on top. You can consider them a more portable version of sliced cake!
According to the rumors, whoopie pies were named after some Amish men who would yell out, “Whoopie!” when they’d see this treat in their lunch.
GET YOUR E-COOKBOOK
%20(2).png)
.png)
Ingredients
Dry Ingredients:
- 1 1/2 cup gluten-free 1:1 baking flour 225 grams
- 1 teaspoons baking powder
- ¾ teaspoons baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
Other:
- ⅔ cup vegetable oil 150 grams
- ¾ cup light brown sugar 150 grams, firmly packed
- ¼ cup granulated sugar 50 grams
- 1 cup pumpkin puree 225 grams (100% pumpkin)
- 2 eggs
- 1 ½ teaspoon vanilla extract
For the Filling:
- ½ cup butter room temperature
- 8 oz cream cheese room temperature
- 3 cups powdered sugar 340 grams
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In a large bowl, whisk together the oil, brown sugar and granulated sugar. Add the pumpkin, eggs, and vanilla and mix very well to combine.
- Add the dry ingredients to the wet ingredients and stir until the dough is thoroughly combined and smooth.
- Drop batter by rounded tablespoon-sized scoops onto a parchment paper lined baking sheet, spacing scoops at least 2″ apart. Bake for 10-12 minutes.
- Let the cookies cool on the baking sheet completely before filling.
Make the Frosting:
- Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar and vanilla.
- Beat on low then switch to high for about three minutes or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.
- Pipe or spread the filling onto the bottom of one cooled pumpkin cookie, then top with another cookie. Enjoy!
- Store leftovers in the refrigerator in an airtight container for up to 5 days.
0 Comments