Gluten-Free Pumpkin Whoopie Pies

Indulge in the cozy flavors of fall with these irresistible Gluten-Free Pumpkin Whoopie Pies! Perfectly spiced with cinnamon, ginger, and nutmeg, these tender pumpkin cake-like cookies are sandwiched around a luscious cream cheese filling, creating a dessert that's as visually stunning as it is delicious. Crafted with a gluten-free all-purpose flour blend, this recipe ensures that everyone at the table can enjoy a seasonal treat without compromise. Ready in just over 30 minutes, these whoopie pies are ideal for holiday gatherings or a weeknight indulgence. Serve them chilled for a creamy and comforting bite, or pair them with a warm cup of cider for the ultimate autumn experience!

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 12

Ingredients

• 300 g Gluten-free all-purpose flour blend
• 200 g Pumpkin puree
• 150 g Brown sugar
• 100 g Granulated sugar
• 115 g Unsalted butter, softened
• 2 Large eggs
• 2 tsp Pure vanilla extract
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Ground cinnamon
• 0.5 tsp Ground ginger
• 0.5 tsp Ground nutmeg
• 0.5 tsp Salt
• 225 g Cream cheese, softened
• 200 g Powdered sugar
• 2 tbsp Heavy cream
• 1 tsp Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

Step 3

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until creamy, about 2 minutes.

Step 4

Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and pumpkin puree until fully incorporated.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Step 6

Using a spoon or a cookie scoop, drop about 2 tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.

Step 7

Bake for 10-12 minutes or until the cakes spring back when lightly pressed. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 8

To prepare the filling, in a medium bowl, beat the softened cream cheese and powdered sugar on medium speed until smooth and creamy.

Step 9

Add the vanilla extract and heavy cream. Beat until the mixture is smooth and spreadable. If it’s too thick, add additional cream 1 tablespoon at a time.

Step 10

Once the cakes are completely cool, spread or pipe a generous spoonful of filling onto the flat side of one cake, then top with a second cake to create a sandwich.

Step 11

Repeat with remaining cakes and filling. Serve immediately or store in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1454.4 grams (1454.4g)

Amount per serving	% Daily Value*
Calories	4862

Total Fat 201.30g	258%
Saturated Fat 117.10g	586%
Polyunsaturated Fat 1.50g
Cholesterol 906mg	302%
Sodium 4315mg	188%
Total Carbohydrate 750.30g	273%
Dietary Fiber 16.30g	58%
Total Sugars 456.40g
Protein 35.80g	72%

Vitamin D 80IU	400%
Calcium 543mg	42%
Iron 9mg	48%
Potassium 1052mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 2.9%

Carbs: 60.6%