Gluten-Free Pumpkin Whoopie Pies

Table of Contents

• Introduction
• Why You’ll Love These Gluten-Free Pumpkin Whoopie Pies
• The Secret to the Perfect Gluten-Free Texture
• Choosing the Right Pumpkin Puree
• How to Store and Serve
• Key Takeaways

Key Takeaways

• These gluten-free pumpkin whoopie pies are soft, fluffy, and filled with a creamy, spiced filling.
• Perfect for fall gatherings, holiday desserts, or as an everyday treat.
• They store well in the fridge, making them a great make-ahead dessert option.

Introduction

Welcome to Betty Cooks! If you’re a fan of seasonal treats and looking for a delicious gluten-free dessert, these Gluten-Free Pumpkin Whoopie Pies are just what you need. Combining the warm flavors of pumpkin spice with a luscious, creamy filling, these little pies are the ultimate indulgence for fall. Whether you’re making them for a cozy weekend treat or a festive holiday gathering, they are guaranteed to impress.

Why You’ll Love These Gluten-Free Pumpkin Whoopie Pies

Finding a gluten-free dessert that tastes just as good as the classic version can be a challenge, but these pumpkin whoopie pies deliver on both flavor and texture. They’re moist, perfectly spiced, and have a delightful cream cheese filling that melts in your mouth. Plus, they fit right into your collection of easy recipes that don’t compromise on taste!

The Secret to the Perfect Gluten-Free Texture

The key to achieving the perfect texture in gluten-free baking is using the right combination of flours. A high-quality gluten-free all-purpose flour blend ensures that these whoopie pies stay soft and fluffy. Adding canned pumpkin puree provides natural moisture, keeping the cakes tender without being too dense.

Choosing the Right Pumpkin Puree

Not all pumpkin purees are created equal. For the best results, use 100% pure pumpkin puree rather than pumpkin pie filling, which contains added sweeteners and spices. The natural pumpkin flavor shines through in these whoopie pies, making them one of the best dinner recipes turned dessert you’ll ever try!

How to Store and Serve

These gluten-free pumpkin whoopie pies taste even better after they’ve had time to chill. Store them in an airtight container in the refrigerator for up to three days. For a firmer filling, let them rest for at least 30 minutes before serving. Want to take them up a notch? Try pairing them with a warm cup of tea or coffee for a cozy, satisfying treat!

Final Thoughts

Whether you’re new to gluten-free baking or a seasoned pro, these pumpkin whoopie pies are a must-try. Their rich flavor, balanced sweetness, and soft texture make them an instant favorite. Plus, they fit right in with other easy recipes that are simple to make yet totally delicious. If you’re ready to embrace the flavors of fall, head over to Betty Cooks for more fantastic baking ideas!

Gluten-Free Pumpkin Whoopie Pies

Soft and fluffy gluten-free pumpkin whoopie pies filled with a luscious cream cheese filling. Perfect for fall treats!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Desserts

Cuisine: American

Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner

Servings: 10 whoopie pies

Author: Betty

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Filling

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

Instructions

For the Whoopie Pies

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, beat pumpkin puree, oil, brown sugar, and granulated sugar until smooth.
4. Add the egg and vanilla extract, then mix well.
5. Gradually add the dry ingredients to the wet mixture and stir until combined.
6. Scoop tablespoon-sized portions onto the prepared baking sheet.
7. Bake for 12-15 minutes or until firm and slightly golden. Let cool completely.

For the Filling

1. Beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar and vanilla extract, mixing until fluffy.

To Assemble

1. Spread or pipe filling onto the flat side of one cookie and top with another.
2. Refrigerate for 30 minutes before serving for the best texture.

Notes

For extra flavor, add a teaspoon of maple syrup to the filling. Store in the fridge for up to 3 days.