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Gluten-Free Pumpkin Whoopie Pies: 6 Easy Steps to Heaven

Gluten-Free Pumpkin Whoopie Pies
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Soft and fluffy gluten-free pumpkin whoopie pies with a creamy filling. Perfect for fall treats or holiday desserts.

Ingredients

Scale
  • 1 cup gluten-free flour blend
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a bowl, whisk gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In another bowl, mix pumpkin puree, brown sugar, granulated sugar, oil, egg, and vanilla extract.
  4. Combine wet and dry ingredients until smooth.
  5. Drop tablespoon-sized dough onto the baking sheet, spacing 2 inches apart.
  6. Bake for 10-12 minutes or until edges are firm. Cool completely.
  7. Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
  8. Spread filling on half the cookies and top with remaining cookies.

Notes

  • Store in an airtight container for up to 3 days.
  • For firmer filling, chill before assembling.
  • Use canned or homemade pumpkin puree.

Nutrition

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