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Gluten Free Pumpkin Whoopie Pies

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Big fluffy Gluten Free Pumpkin Whoopie Pies are my favorite fall treat. Giant soft pumpkin cookies with creamy filling make the best whoopie pies. Fun colorful sprinkles are optional :-).

If you love pumpkin as much as I do, you will want to check out ALL of my yummy gluten free pumpkin recipes!

gluten free pumpkin whoopie pies on a cupcake stand

I am still playing with pumpkin this week. My kids are starting to think I have an ulterior motive for all of these pumpkin recipes. This week we are making whoopie pies! And even better, these whoopie pies are pretty healthy!

Veggies Hidden in Desserts

My kids think I live to hide veggies and all I can say is “HA! At least orange is a lot easier to sneak in than green!” They seem willing to put up with this more when it is a dessert I hide veggies in!

If you are like me and you feel the need to hide veggies in other desserts, check out these Gluten Free Acorn Squash Cookies, Paleo Delicata Squash Brownies, or this Kabocha Squash Mousse.

Whoopie pies really are one of my favorite desserts. Anytime you sandwich a sweet glaze or frosting in between two soft and moist cake-like cookies is a good time for me! If you prefer a non-veggie whoopie pie, you will love this Gluten Free Banana Whoopie Pie recipe. 

lots of gluten free pumpkin whoopie pies

Are you ready to make this yummy fall treat?

Shopping List:

How to make gluten free pumpkin whoopie pies:

You will be surprised when you look at the ingredients of these cookies. Believe it or not, they are super healthy…except for the frosting. They are soft and melt in your mouth with a delicious hint of pumpkin spice.

The whoopie pie cream I used is frosting that I bought, but you can fill yours with whipped cream or frosting.

whisking dry ingredients

Whisk your dry ingredients until thoroughly blended.

whisking wet ingredients together

Add in your wet ingredients to a bowl and whisk to blend.

mixing the wet and dry ingredients together

Mixing in the wet and dry ingredients.

gluten free pumpkin cookie dough balls ready to bake on a baking sheet

After I used a cookie scoop to drop the batter onto the baking sheet, I pressed them down and shaped them so the cookies would all be roughly the same size.

whoopie pies ready to bake

Use your hand or glass and smoosh down the cookies a bit. This will ensure your cookies aren’t too tall and that they will fit in your mouth :-). Bake at 350F degrees for 8-10 minutes until done. (Baking time depends on the size of your cookies.)

filling whoopie pies with frosting

Use a piping bag filled with vanilla frosting to pipe the frosting onto the whoopie pies. Add a top cookie and enjoy! **Grab this deliciously easy Vanilla Cream Cheese Frosting recipe that I have in my gluten free vanilla cake recipe. The cream cheese frosting really pairs well with the pumpkin flavors!

two gluten free pumpkin whoopie pies stacked on top of each other

What is your favorite flavor of whoopie pies?

(*Note, all photos were updated from the original 11/14 post. Here is the older photo so you can see.)

older photo of pumpkin whoopie pies

If you are a gluten free cookie fanatic, try some of these gluten free cookie recipes:

Things You Need To Make This Recipe:

  1. My very favorite gluten free flour blend.
  2. Finely ground almond flour.
Gluten Free Pumpkin Whoopie Pies

Gluten Free Pumpkin Whoopie Pies

Yield: 10 whoopie pies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Gluten free pumpkin whoopie pies are a classic fall treat in our house. Added almond meal helps balance out the sugars, and maple syrup and coconut sugar sweeten these cookies, making them healthier.

Ingredients

  • 1 cup gluten free flour blend
  • 1 cup almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil
  • dash salt

Instructions

  1. Preheat the oven to 350.
  2. Spray coconut oil on a baking sheet.
  3. In a large bowl, add all of the dry ingredients, and whisk to blend.
  4. In a small bowl, add all of the wet ingredients (egg, pumpkin, vanilla, and coconut oil) and mix well.
  5. Pour the wet ingredients into the dry ingredients and mix.
  6. Use a cookie scoop to drop dough onto the baking sheet.
  7. Use a clean hand to flatten and shape so all of the cookies are the same size.
  8. Bake 8-10 minutes until done.
  9. When the cookies are cool, add frosting to one cookie and put another cookie on top to make a sandwich.

Notes

Note, you can substitute brown sugar for coconut sugar and butter instead of coconut oil.

Recommended Products

There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 385 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 37mg Sodium: 158mg Carbohydrates: 53g Fiber: 3g Sugar: 35g Protein: 5g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Gluten Free Dessert Recipes

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Reader Interactions

Comments

  1. Shiho

    I made this for my ceriac friend for morning tea, because she always miss out baking goods when we gather for meetings. She absolutely loved it.

    Reply

  4. Jean

    I love pumpkin whoopie pies! Edna’s makes a great one which I am usually able to get if I’m early enough at the Mtn View Farmer’s market (which moves to Palo Alto on 49ers home game days).

    I’ll have to try this recipe and too have not bought the TJ’s pumpkin caramel sauce so we shall see if I get lucky. I did buy 6 boxes of their gluten free pumpkin pancake mix which is fantastic. Can’t find it anywhere now 🙁

    Reply

    • Sandi Gaertner

      I am so jealous. I didn’t realize how good the Trader Joe’s gluten free pumpkin pancake mix was….until it was gone within a week 🙂 Definitely grab the pumpkin caramel. The Trader Joe’s in Los Gatos is down to 2 jars as of yesterday.

      I also like Edna’s. They are at our Campbell farmer’s market as well.

      Reply

  5. Shirley @ gfe & All Gluten-Free Desserts

    I’ve made classic whoopee pies gluten free, but not pumpkin ones. Sandi, these look great! I’m so jealous of all of you who have a TJ’s nearby. Pumpkin Caramel Sauce … I want some of that! For this recipe and many others or just for spreading on something or eating a little with a spoon. 😉

    Shirley

    Reply

      • Shirley @ gfe & All Gluten-Free Desserts

        You are too sweet, Sandi! We have one about 90 minutes away. I’ll ask a friend if she wants to pick up some for me. 😉 That would be easier than you shipping it to me! But thank so much for the super generous offer!

        Shirley

        Reply

  6. Heidy @TheMccallumsShamrockPatch

    Gluten Free Pumpkin Whoopie Pies sound like something I would love! I can’t wait to make this

    Reply

  7. Jessica @ Sprinkle Some Sugar

    These look so yummy! I saw that pumpkin caramel sauce last week at Trader Joe’s and am now kicking myself in the butt for not getting it because now it’s popping up everywhere!

    Reply

  10. Joanne/Wine Lady Cooks

    The gluten free Pumpkin Whoopie Pies are delicious………! I love them, I’m obsessed with using pumpkin this year. Thanks for sharing a delicious sweet treat.

    Reply

  12. Linda (Meal Planning Maven)

    In my wildest dreams, I cannot imagine being able to make gluten-free whoopie pies! I’m excited to make these for the holidays for my family friends who cannot have gluten. Thank you!

    Reply

    • Sandi Gaertner

      I hope your friends enjoy these Linda. It is really kind of you to want to make a special treat for your gluten free friends 🙂

      Reply

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