Gluten-Free Pumpkin Whoopie Pies
Gluten-Free Pumpkin Whoopie Pies – a soft, spiced pumpkin cookie sandwich with a luscious cream filling. Perfect for fall treats!
Servings: 8 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.