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!
Why these are so good:
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!
These whoopie pies are pretty incredible, and they are full of pumpkin puree, which is full of vitamins. Fresh pumpkin makes these cookies soft, which is exactly what you want in a whoopie pie!
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.
What you need to make these:
- gluten free flour blend - I recommend either King Arthur Measure for Measure or Bob's Red Mill 1 to 1 GF Blend
- almond flour - I prefer almond flour instead of almond meal because it is a finer grind.
- pumpkin pie spice - fall flavors...need I say more?
- ground cinnamon
- pure vanilla extract - I do not recommend imitation vanilla
- pumpkin puree - canned is best because it is silky and smooth
- pumpkin butter - this adds some creaminess to the cookies
- eggs - size large
- coconut sugar - you can substitute brown sugar if you prefer
- coconut oil - you can use butter or another light oil too
Recipe step by step directions:
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.
Step 1: Whisk your dry ingredients until thoroughly blended.
Step 2: Add in your wet ingredients to a bowl and whisk to blend.
Step 3: Mixing in the wet and dry ingredients.
Step 4: Use 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.
Step 5: 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 350º F for 8-10 minutes until done. (Baking time depends on the size of your cookies.)
Step 6: 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!
Common Questions:
These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
You will know these cookies are done because they will be soft but firm to the touch.
Yes, you can easily freeze these whoopie pies. I store them in a large Ziplock freezer bag.
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!)
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Pumpkin Whoopie Pies
Ingredients
- 1 cup gluten free flour blend *see note
- 1 cup almond flour *see note
- 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 *see note
- 1/2 cup coconut oil
- dash salt
Instructions
- Preheat the oven to 350º F.
- 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.
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.
Nutrition
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(*This updated from the original 11/14 post. Here is the older photo so you can see.)
April J Harris
I have never made whoopie pies, but I can't wait to try this recipe when we are back at home! Thank you so much for sharing this post at the Hearth and Soul Link Party, Sandi. I really appreciate it, Sandi! Pinning of course, and I'm featuring it at this week's H&S.
Sandi Gaertner
You are so welcome April. Thank you so much!
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.
Sandi Gaertner
I am so glad she liked these!!
Jillian
Yum! These Whoopie Pies looks great!
Michelle @ The Complete Savorist
Whoopie Pies!!! Fantastic. I would love a dozen of these.
Sandi Gaertner
Thank you Michelle 🙂