Gluten-Free Pumpkin Whoopie Pies

Introduction

There’s just something special about a whoopie pie, isn’t there? That soft, cake-like cookie sandwiching a creamy, delicious filling—it’s the perfect combination of fluffy and rich, sweet and satisfying. Now, imagine adding pumpkin to the mix. The warm spices, the fall flavors, and a gluten-free twist to make it accessible to everyone. That’s exactly what these Gluten-Free Pumpkin Whoopie Pies are all about.

These little treats were inspired by a chilly fall afternoon when I was craving something festive and fun. I had recently started experimenting with gluten-free baking, and I thought, “Why not try gluten-free whoopie pies?” After a few test batches, the perfect balance of pumpkin and spice emerged, and I knew I had to share it with friends. Needless to say, they were gone in no time! The pumpkin adds incredible moisture, while the gluten-free flour keeps them tender and light.

Whether you’re making these for a cozy family dessert, a festive Halloween treat, or even a Thanksgiving dessert table, these gluten-free pumpkin whoopie pies will be a hit. They’re surprisingly easy to make and bursting with fall flavor!

Why You’ll Love This Recipe

Here’s why these Gluten-Free Pumpkin Whoopie Pies will quickly become one of your favorite fall treats:

• Perfect Fall Flavor: The pumpkin and spices create a warm, cozy flavor profile that’s perfect for fall.
• Soft and Tender Texture: Despite being gluten-free, these whoopie pies are soft, moist, and tender.
• Gluten-Free: No one has to miss out! These whoopie pies are made with gluten-free flour, but they’re so delicious that even those without dietary restrictions will love them.
• Easy to Make: With just a few simple steps, you’ll have a batch of whoopie pies ready in no time.
• Great for Sharing: They make a fantastic treat for holiday gatherings, parties, or even as a gift for someone special.

Preparation Time and Servings

• Total Time: 1 hour (includes baking and cooling time)
• Servings: 12 whoopie pies (24 cookies sandwiched together)
• Calories per serving: Approximately 230 calories per whoopie pie
• Key Nutrients: Protein: 3g, Carbohydrates: 36g, Fat: 9g

Ingredients

For the soft pumpkin cookies and the creamy filling, you’ll need the following ingredients:

Pumpkin Cookies:

• 1 1/2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Filling:

• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional: a pinch of cinnamon or pumpkin spice to enhance the fall flavor

Ingredient Highlights

• Pumpkin Puree: Adds moisture and natural sweetness to the cookies, while also giving them a beautiful orange hue.
• Gluten-Free Flour Blend: Be sure to use a blend that contains xanthan gum, which helps with the structure and texture of the cookies.
• Cream Cheese: The tanginess of cream cheese balances the sweetness of the filling and complements the pumpkin flavor beautifully.

Step-by-Step Instructions

Here’s how to create these delightful Gluten-Free Pumpkin Whoopie Pies step by step:

1st Step: Preheat the Oven

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

2nd Step: Mix the Dry Ingredients

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

3rd Step: Cream the Butter and Sugar

• In a large mixing bowl, using an electric mixer, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. This step is crucial for achieving the perfect texture in the cookies!

4th Step: Add Wet Ingredients

• Add the egg, canned pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix on medium speed until combined. The batter may look slightly curdled at this point, but that’s okay—once you add the dry ingredients, it will come together beautifully.

5th Step: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure the cookies stay soft and tender.

6th Step: Drop the Dough onto Baking Sheets

• Using a cookie scoop or a tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread slightly as they bake, so be sure to leave enough room.

7th Step: Bake the Cookies

• Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges. The tops should spring back when lightly touched. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

8th Step: Make the Cream Cheese Filling

• While the cookies are cooling, prepare the filling. In a medium mixing bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until light and fluffy. If you like, you can add a pinch of cinnamon or pumpkin spice to the filling for an extra boost of fall flavor.

9th Step: Assemble the Whoopie Pies

• Once the cookies are completely cooled, spread or pipe the cream cheese filling onto the flat side of half of the cookies. Top with the remaining cookies to create sandwiches.

How to Serve

These Gluten-Free Pumpkin Whoopie Pies are the perfect treat to serve in a variety of ways:

• Halloween Party Treat: Arrange them on a festive platter, decorated with Halloween-themed sprinkles or edible glitter for a spooky twist.
• Fall Dessert: Serve them alongside a warm cup of spiced cider or a pumpkin spice latte for the ultimate fall indulgence.
• Gift for Friends and Family: Wrap them individually in parchment paper and tie with a ribbon for a thoughtful homemade gift.

Additional Tips

Here are a few tips to ensure your whoopie pies turn out perfectly every time:

1. Measure Flour Correctly: Be sure to spoon and level the gluten-free flour blend rather than scooping it directly from the bag, as this can result in too much flour and dense cookies.
2. Don’t Overmix: Once you add the dry ingredients to the wet, mix until just combined to keep the cookies light and tender.
3. Cool Completely Before Filling: Make sure the cookies are fully cooled before adding the filling to prevent it from melting and becoming too runny.
4. Chill the Filling: If your cream cheese filling seems too soft to spread, pop it in the fridge for 10-15 minutes to firm it up.
5. Use a Piping Bag: For a more professional look, pipe the filling onto the cookies instead of spreading it with a spoon.

Recipe Variations

These Gluten-Free Pumpkin Whoopie Pies are versatile and can be adapted in a variety of ways:

• Dairy-Free Version: Use dairy-free butter and cream cheese alternatives to make these whoopie pies completely dairy-free.
• Chocolate Whoopie Pies: Add 2 tablespoons of cocoa powder to the cookie batter for a pumpkin-chocolate combination.
• Maple Filling: Swap out the vanilla extract in the filling for maple extract to create a sweet, fall-inspired maple cream cheese filling.
• Nut-Free Version: Omit any nuts in the filling or cookie batter, and consider using sunflower seed butter instead of peanut butter to create a nut-free filling.
• Coconut Flour Variation: Experiment with a portion of the flour by substituting some of the gluten-free flour blend with coconut flour for a unique texture and flavor.
• Chai Spices: Enhance the flavor by adding chai spices (like cardamom, ginger, and cloves) to the batter for a warming, aromatic variation.
• Pumpkin Spice Filling: Create a pumpkin spice filling by incorporating pumpkin puree, cinnamon, nutmeg, and a touch of vanilla into the filling for extra pumpkin flavor.
• Lemon Zest: Add a hint of lemon zest to the filling for a refreshing contrast to the sweetness of the pumpkin cookies.

Freezing and Storage

If you have leftovers (or if you want to make a batch ahead of time), here’s how to store or freeze your whoopie pies:

• Storage: Store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.
• Freezing: You can freeze the individual cookies before adding the filling. Simply place the baked cookies on a baking sheet in the freezer until solid, then transfer them to a freezer-safe bag for up to 3 months. When ready to serve, thaw the cookies and fill them as directed.

Special Equipment

You don’t need any fancy tools to make these whoopie pies, but here are a few that can make the process easier:

• Cookie Scoop: For evenly sized cookies, a medium cookie scoop works great for portioning the dough.
• Electric Mixer or Stand Mixer: Essential for achieving a light and fluffy texture in both the batter and the filling.
• Spatula: Useful for scraping down the sides of the bowl and folding in ingredients.
• Piping Bag: If you want a neat, professional finish on your filling, use a piping bag fitted with a round tip to pipe the cream cheese filling.
• Baking Sheets: Standard or insulated baking sheets for even baking; you may also consider using parchment paper for easy removal.
• Cooling Rack: Essential for allowing the cookies to cool completely without becoming soggy on the bottom.
• Sifter: Optional, but useful for sifting the gluten-free flour blend to avoid clumps and ensure a light batter.
• Measuring Cups and Spoons: Essential for accurately measuring ingredients for the batter and filling.

FAQ Section

Here are some common questions about this recipe:

• Can I use regular all-purpose flour if I don’t need them to be gluten-free?
  Yes! You can substitute regular all-purpose flour in equal measure, and the recipe will work just as well.
• Can I make these dairy-free?
  Absolutely! Simply use dairy-free butter and cream cheese to make the filling dairy-free as well.
• What can I do if my filling is too soft?
  If your cream cheese filling is too soft to spread, refrigerate it for 10-15 minutes to firm it up.
• Can I freeze the whoopie pies?
  Yes! Freeze the cookies before filling them for up to 3 months. Thaw and assemble when ready to serve.

Print

Conclusion

These Gluten-Free Pumpkin Whoopie Pies are the perfect little treat to celebrate the fall season. They’re soft, tender, and filled with a luscious cream cheese filling that will have you reaching for seconds (or thirds!). Whether you’re making them for a holiday party or just to satisfy your pumpkin craving, they’re sure to be a hit. Don’t forget to share a photo if you make them—I’d love to see your whoopie pie creations!

Enjoy every sweet, pumpkin-filled bite!