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–+ servings
two pumpkin whoopie pies stacked on a white stand.

Gluten Free Pumpkin Whoopie Pies

Sandi Gaertner
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.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 10 whoopie pies
Calories 256 kcal

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

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

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 256kcalCarbohydrates: 23gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 33mgSodium: 92mgPotassium: 78mgFiber: 3gSugar: 9gVitamin A: 1954IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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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.