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!
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!
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.
Are you ready to make this yummy fall treat?
- gluten free flour blend
- almond flour
- pumpkin pie spice
- pumpkin puree
- pumpkin butter
- coconut sugar
- coconut oil
- dash salt
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.
Whisk your dry ingredients until thoroughly blended.
Add in your wet ingredients to a bowl and whisk to blend.
Mixing in the wet and dry ingredients.
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.
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.)
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!
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.)
If you are a gluten free cookie fanatic, try some of these gluten free cookie recipes:
- Old-Fashioned Gluten Free Molasses Cookies
- Gluten Free Brookies Cookies (A delicious cross between a cookie and a brownie)
- Easy Gluten Free Snickerdoodles
- Homemade Raspberry French Macarons (tons of step by step directions!)
Things You Need To Make This Recipe:
- 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
- Preheat the oven to 350.
- 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 to flatten and shape so all of the cookies are the same size.
- Bake 8-10 minutes until done.
- When the cookies are cool, add frosting to one cookie and put another cookie on top to make a sandwich.
Note, you can substitute brown sugar for coconut sugar and butter instead of coconut oil.
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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