The first time I had a pumpkin whoopie pie I remember thinking it was the best “thing” I had ever eaten. Not just the best pumpkin baked good or dessert, but the most delicious creation possible. Cream cheese frosting and pumpkin were made for each other. I often use dairy-free cream cheese and vegan butter in the filling to keep these dairy-free.
Making whoopie pies gluten-free was a little tricky. My first attempts resulted in a crumbly cake-y cookie that disintegrated when the filling was added. No thank you! (Although the disintegrated cookies still tasted delicious…) I ended up adding a chia seed slurry and almond butter to give these cookies the cake-y structure I was looking for. The cookies don’t taste like almond butter thanks to the pumpkin pie spice and pumpkin. The resulting cookie is lightly spiced and holds up beautifully with the lucious cream cheese filling.
Making pumpkin whoopie pies is definitely on my fall traditions list. Along with caramel corn, cornbread & chili, and spiced apple cider. They need to be made at least once each year, if not more. If you have never had a whoopie pie, they’re sure to become one of your favorite fall treats as well!
I grind chia seeds in a (very dry) blender to make the ground chia seeds. These cookies are best eaten soon after they are assembled. Not that you’ll be able to resist for long anyways! Enjoy!
For the Whoopie Pies:
- 2 tablespoons ground chia seeds
- 1/3 cup hot water
- 6 tablespoons (78 grams) coconut oil, melted
- 1/2 cup almond butter
- 2/3 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 15oz can pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups (280 grams) Erin’s Grain-Free Flour Blend (or all-purpose gluten-free flour blend)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
For the Filling:
- 8 ounces cream cheese, softened (or dairy-free cream cheese)
- 1 stick butter, softened (or vegan buttery sticks)
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- Preheat the oven to 375F. Line a baking sheet with parchment paper or silpat liners.
- Whisk together the ground chia seeds and hot water. Let sit while you prepare the rest of the ingredients.
- In the bowl of a stand or hand mixer, beat together the coconut oil, almond butter, brown sugar, and granulated sugar until the mixer is smooth and slightly fluffy. Add the pumpkin, vanilla, and egg and beat to fully combine. Mix in the chia seed mixture until fully incorporated.
- In another bowl, stir together the baking powder, baking soda, pumpkin pie spice and salt. Add the flour mixture to the pumpkin mixture and mixed low speed until combined.
- Scoop out heaping tablespoons of the dough onto parchment or silpat-lined baking sheets, spacing them about 2 inches apart, 6 per baking sheet. Bake for 10-12 minutes until the cookies are puffed and baked through. Let the cookies cool for 5 minutes, then remove transfer to a wire rack to cool completely.
- For the filling, in a large bowl, beat together the softened cream cheese, butter, salt and vanilla until evenly combined. Add the powdered sugar and continue beating until the filling is fluffy and smooth.
- Just before serving and when the cookies are fully cool, match up the cookies according to similar size and shape. Spread half the cooled cookies with the cream mixture (load it on there!) and top with the remaining cookies. Best served soon after filling. Store leftovers in the refrigerator.