Table of Contents
- Why You’ll Love These Gluten-Free Pumpkin Whoopie Pies
- The Perfect Fall Treat: Soft and Spiced
- How to Make the Best Whoopie Pies
- Tips for a Fluffy and Creamy Filling
- Storing and Serving Your Whoopie Pies
- Frequently Asked Questions
- Key Takeaways
Key Takeaways
Gluten-Free Pumpkin Whoopie Pies are the perfect fall dessert, combining soft, spiced pumpkin cookies with a creamy filling. They’re easy to make, require simple ingredients, and store well for a few days. These treats are a delicious gluten-free alternative to traditional whoopie pies, making them great for family gatherings, holidays, or a cozy autumn snack.
Why You’ll Love These Gluten-Free Pumpkin Whoopie Pies
These Gluten-Free Pumpkin Whoopie Pies are a game changer for anyone who loves pumpkin spice treats but wants a gluten-free alternative. The soft, cake-like cookies are bursting with warm fall spices, while the creamy filling adds just the right amount of sweetness. Whether you’re gluten-sensitive or just love a good seasonal dessert, this recipe is sure to become a favorite.
The Perfect Fall Treat: Soft and Spiced
Fall baking is all about comforting flavors, and these pumpkin spice treats fit right in. With cinnamon, nutmeg, and ginger, each bite is a warm and cozy experience. They make a fantastic addition to any Thanksgiving table, holiday party, or casual family dessert night. Plus, their gluten-free nature means more people can enjoy them without worries.
How to Make the Best Whoopie Pies
Getting the perfect texture for your gluten free cookies is all about the right balance of ingredients. Using canned pumpkin ensures a moist, fluffy texture, while the blend of gluten-free flour and leavening agents gives these cookies their signature rise. For best results, make sure your wet and dry ingredients are fully combined, and don’t overmix the batter.
Tips for a Fluffy and Creamy Filling
The filling is what makes these whoopie pies truly irresistible. For a rich and smooth texture, be sure to beat the butter and sugar until light and fluffy. If you’re looking for a dairy-free alternative, swap in coconut cream or a dairy-free butter substitute. This creamy goodness brings all the elements together for a satisfying bite.
Storing and Serving Your Whoopie Pies
These homemade fall treats can be enjoyed right away, but they also store beautifully. Keep them in an airtight container in the fridge for up to three days, or freeze them for longer storage. If you like a firmer filling, let them chill for an hour before serving. They’re perfect with a warm cup of coffee or tea on a crisp autumn day.
Frequently Asked Questions
Can I make these whoopie pies dairy-free? Yes! Simply use a dairy-free butter alternative and a non-dairy milk for the filling.
Can I substitute another flour for the gluten-free blend? A high-quality gluten-free flour blend works best, but almond flour or oat flour may be used with some adjustments.
Can I add chocolate chips or nuts? Absolutely! Adding mix-ins like chocolate chips or chopped pecans can add extra texture and flavor.
Conclusion
These Gluten-Free Pumpkin Whoopie Pies are a must-try for any fall baking lover. With their soft, spiced cookies and creamy filling, they capture the essence of autumn in every bite. Whether you’re making them for a festive gathering or just treating yourself, this recipe from Clara Cooks is sure to become a seasonal favorite.
Gluten-Free Pumpkin Whoopie Pies
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or dairy-free alternative
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin puree, brown sugar, granulated sugar, vegetable oil, vanilla extract, and eggs until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until well combined.
- Scoop batter onto the prepared baking sheet, forming small rounds.
- Bake for 12-15 minutes until firm and slightly golden. Let them cool completely.
- For the filling, beat butter, powdered sugar, vanilla extract, and milk until smooth and fluffy.
- Spread or pipe filling onto one cookie and top with another to create a sandwich.
- Enjoy immediately or chill in the fridge for a firmer texture.
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