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Gluten-Free Pumpkin Whoopie Pies
{Dairy-Free Option}


  • Author: Erin Collins
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 12-14 whoopie pies

Description

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!


Ingredients

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

Instructions

  1. Preheat the oven to 375F. Line a baking sheet with parchment paper or silpat liners.
  2. Whisk together the ground chia seeds and hot water. Let sit while you prepare the rest of the ingredients.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.