Gluten-Free Pumpkin Whoopie Pies
Soft and fluffy gluten-free pumpkin whoopie pies filled with a luscious cream cheese filling. Perfect for fall treats!
Servings: 10 whoopie pies
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
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, beat pumpkin puree, oil, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, then mix well.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Scoop tablespoon-sized portions onto the prepared baking sheet.
- Bake for 12-15 minutes or until firm and slightly golden. Let cool completely.
For the Filling
- Beat cream cheese and butter until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until fluffy.
To Assemble
- Spread or pipe filling onto the flat side of one cookie and top with another.
- Refrigerate for 30 minutes before serving for the best texture.