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A close up of whoopie pies in a baking dish
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Meaningful Eats

Gluten-Free Pumpkin Whoopie Pies

16 whoopie pies
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!
Course Dessert, Snack
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour

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:

  • 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.

Notes

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. 

Nutrition

Calories: 301kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 265mg | Potassium: 144mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2781IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg