Gluten-Free Pumpkin Whoopie Pies
Indulge in the warm, autumn-inspired flavors of Gluten-Free Pumpkin Whoopie Pies, the perfect sweet treat for cozy gatherings or seasonal celebrations. These delightful handheld desserts feature soft, spiced pumpkin cake rounds made with a gluten-free flour blend, paired with a creamy, tangy cream cheese filling that's irresistibly smooth. Infused with aromatic spices like cinnamon, ginger, and nutmeg, every bite delivers a taste of fall, while the gluten-free base ensures everyone can enjoy. With a prep time of just 20 minutes and quick baking, it's an easy yet impressive recipe that's perfect for pumpkin lovers. Serve these charming whoopie pies fresh or store them in the refrigerator for a delicious treat on demand.
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Recipe Information
Ingredients
- 300 g Gluten-free all-purpose flour blend
- 200 g Pumpkin puree
- 150 g Brown sugar
- 100 g Granulated sugar
- 115 g Unsalted butter, softened
- 2 Large eggs
- 2 tsp Pure vanilla extract
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.5 tsp Ground nutmeg
- 0.5 tsp Salt
- 225 g Cream cheese, softened
- 200 g Powdered sugar
- 2 tbsp Heavy cream
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until creamy, about 2 minutes.
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and pumpkin puree until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a spoon or a cookie scoop, drop about 2 tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the cakes spring back when lightly pressed. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To prepare the filling, in a medium bowl, beat the softened cream cheese and powdered sugar on medium speed until smooth and creamy.
Add the vanilla extract and heavy cream. Beat until the mixture is smooth and spreadable. If it’s too thick, add additional cream 1 tablespoon at a time.
Once the cakes are completely cool, spread or pipe a generous spoonful of filling onto the flat side of one cake, then top with a second cake to create a sandwich.
Repeat with remaining cakes and filling. Serve immediately or store in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 750.3 g | 273% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 456.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 543 mg | 42% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
