These big, fluffy Gluten Free Pumpkin Whoopie Pies are one of my favorite fall treats. These soft pumpkin cookies are filled with frosting or marshmallow fluff. These homemade whoopie pies are full of delicious fall flavors. They are also dairy-free with a nut-free option.
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I am still testing some new pumpkin recipes this week. This week we are making whoopie pies! And even better, these whoopie pies have a healthier option! I use almond flour to help keep these soft and use no refined sugars. It will help reduce the sugar buzz!
If you love pumpkin as much as I do, you will want to check out all my yummy gluten free pumpkin recipes!
Why these gluten free pumpkin whoopie pies are so good:
- Whoopie pies are one of my favorite desserts. Anytime you sandwich a sweet glaze or frosting between two soft, moist cake-like cookies, it’s a good time for me!
- I kept these on the healthy side with no refined sugar.
- I include both a nut-free option for those who have a nut allergy.
- I use simple, easy-to-find ingredients that also are dairy-free.
- You can make these whoopie pies ahead, then fill them, and assemble them later when you need them.
If you are like me and you feel the need to hide veggies in other desserts, check out these Paleo Delicata Squash Brownies or this Kabocha Squash Mousse.
Sandi, These turned out great! I baked for 12 minutes at 360* to adjust for high altitude and added a few extra minutes for the batch baked on a double-layer aluminum pan to help them set up.?
lynn b., blog comment
Allergen Information:
These homemade pumpkin whoopie pies are gluten-free, dairy-free (if you use plant-based butter for the whipped frosting), oat-free, and soy-free. See the Frequently Asked Questions section below for a nut-free option.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use different mixes.
- Almond Flour – I prefer almond flour to almond meal because it is a finer grind. Anthony’s Almond Flour is one of my favorites, as is my local supermarket brand. Both are reasonably priced.
- Baking Powder – I always recommend using aluminum-free to avoid a bitter aftertaste.
- Pure Vanilla Extract – I do not recommend imitation vanilla.
- Pumpkin Puree – Canned is best because it is silky and smooth. Do not use pumpkin pie filling.
- Coconut Sugar – You can substitute brown sugar if you don’t have coconut sugar on hand.
- Coconut Oil – If you prefer, you can also use butter or another cooking oil.
- Eggs – Use size large.
If these whoopie pies sound good, wait until you try these Gluten Free Chocolate Pumpkin Swirl Muffins!
Step-By-Step Photos and Directions:
You will be surprised by the ingredients used in this recipe. Believe it or not, they are pretty healthy…except for the filling. These pumpkin whoopie pies are soft and melt in your mouth with a delicious hint of pumpkin spice.
Step 1: Preheat the oven to 350º F. Add the dry ingredients to a large
Step 2: Add your wet ingredients to a medium-sized bowl and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients. Mix them into a soft cookie batter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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Step 4: Use a cookie scoop to drop the batter onto a prepared baking sheet. I typically line my cookie sheet with parchment paper. Using a
Step 5: Use your hand or glass to smush down the cookies a bit. This will ensure they aren’t too tall and will fit in your mouth. Bake at 350º F for 9-10 minutes until done.
The actual baking time will depend on the size of your cookies. Remove the cookies from the oven and place them on a cooling rack.
Grab this deliciously easy vanilla frosting recipe. See below for more filling ideas.
Step 6: Use a piping bag filled with vanilla frosting to pipe the frosting onto the whoopie pies. Add a top cookie, and enjoy!
If you love whoopie pies, you will also want to try my chocolate Gluten Free Whoopie Pies recipe.
Filling Ideas:
The whoopie pie cream I used is the frosting that I bought, but you can fill yours with several delicious fillings.
- Whipped Cream
- Marshmallow Fluff
- Frosting
Frequently Asked Questions:
Omit the almond flour and add 2/3 cup additional gluten free flour blend.
You will know these cookies are done because they will be soft but firm to the touch.
These cookies will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.
Yes, you can easily freeze these whoopie pies. I store them in a large Ziplock freezer bag.
More Gluten Free Fall Cookie Recipes:
- Old-Fashioned Gluten Free Molasses Cookies
- Gluten Free Pumpkin Molasses Cookies
- Iced Gluten Free Pumpkin Cookies
- Easy Gluten Free Pumpkin Oatmeal Cookies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Pumpkin Whoopie Pies
Ingredients
- 1 cup gluten free flour blend *see note
- 1 cup almond flour *see note
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- 1 teaspoon baking powder aluminum-free
- ½ cup pumpkin puree
- 2 large eggs
- ¾ cup coconut sugar or brown sugar
- ½ cup coconut oil or butter
- 2 tablespoons maple syrup
- dash salt
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Instructions
- Preheat the oven to 350º F.
- Prepare your baking sheet by either using parchment paper or spray coconut oil on a baking sheet.
- In a large bowl, add all of the dry ingredients, and whisk to blend.
- In a small bowl, add all of the wet ingredients (egg, pumpkin, vanilla, and coconut oil) and mix well.
- Pour the wet ingredients into the dry ingredients and mix.
- Use a cookie scoop to drop dough onto the baking sheet.
- Use a clean hand or the bottom of a glass to flatten and shape, so all of the cookies are the same size.
- Bake 10 minutes until done.
- When the cookies are cool, add frosting to one cookie and put another cookie on top to make a sandwich.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Note, you can substitute brown sugar for coconut sugar and butter instead of coconut oil.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from the original 11/14 post with more details and tips.
Turned out well! I created powdered sugar in the blender from maple sugar and made a frosting mix with vegan butter and palm oil shortening with a couple tablespoons of non-dairy milk. Turned out excellent! Thank you for sharing your recipe!
That maple filling sounds delicious! Thank you for the suggestion.
Sandi, These turned out great!
I baked for 12 minutes at 360* to adjust for high altitude and added a few extra minutes for the batch baked on a double-layer aluminum pan to help them set up.
Hi Lynn, Thank you so much for sharing how you adjusted this recipe for high altitude baking. I am sure this will help several readers!
Can I use Almond flour only?
Hi Lynn, almond flour by itself will not work in gluten free baking. You need to add starch and a binder so they hold together. I haven not tested my recipe with just almond flour.
I am allergic to Almond, can I just add more of the 1 to 1 gluten free flour in its place?
Hi Kristina, To make these nut-free, omit the almond flour and add 1/2 cup additional flour. You may need to adjust the flour ratio slightly depending on the gluten free blend you are using.