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+ servings

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 1 vote
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10 whoopie pies
Calories 256 kcal


  • 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
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup pumpkin puree
  • 2 large eggs
  • ¾ cup coconut sugar *see note
  • ½ cup coconut oil
  • dash salt


  • 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.


  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.


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