Gluten Free Pumpkin Whoopie Pies

Gluten Free Pumpkin Whoopie Pies are easy to make and are full of rich pumpkin flavors. They consist of two soft and cakey pumpkin cookies sandwiched together with a luscious and creamy maple cream cheese filling, creating a delectable handheld dessert. These moist and tender gluten free sandwich cookies make for the ideal autumn indulgence.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this recipe for Gluten Free Pumpkin Whoopie Pies with Bob's Red Mill 1-1 and King Arthur Measure for Measure. The sandwich cookies made with King Arthur were more compact and spread less. So be aware of this when you use King Arthur's Measure for Measure Gluten Free Flour. I am not saying other brands will not work in this recipe. I just have not tested them in this application.

Pumpkin Pie Spice: Pumpkin Spice consists of a mixture of warm, aromatic spices that complement the natural sweetness and earthiness of pumpkin. It also helps to bring out the pumpkin flavor. You can either buy this at the store or make a homemade pumpkin spice blend.

Oil: I have tested this recipe with melted butter and neutral oil, like grapeseed oil or canola oil. While both recipe variations of these pumpkin whoopie pies had an exceptional taste, the one made with oil state moist and soft longer. This is because oil is a liquid and stays liquid at room temperature while butter is actually solid at room temperature. Therefore cakes made with butter tend to have a denser crumb and are not as tender.

Pumpkin Puree: Canned pumpkin puree is a convenient alternative to making homemade pumpkin puree, especially when pumpkins are not in season or when you want to save time in the kitchen. Be sure to check the label to ensure you are getting 100% pure pumpkin without any added spices or sweeteners.

Cream Cheese: For the maple cream cheese filling I use a full-fat block/brick of cream cheese. My brand of choice if Philadelphia which is gluten-free according to the Kraft-Heinz website. I always recommend checking the packaging or the manufacturer’s website to ensure the products used are celiac safe.

Recommended Tools

To successfully make Gluten Free Pumpkin Whoopie Pies, you'll need a few kitchen tools. Most of them are available on Amazon, but you probably already have them in your kitchen.

The batter for the whoopie pies is made in a mixing bowl with just the help of a whisk. I do use an electric handmixer (or stand mixer) to make the cream cheese frosting.

While you can use a medium sized cookie scoop to portion out the pumpkin whoopie pie batter, I really recommend using a piping bag to portion it out. Not only will the cookies be uniform but also have a smoother surface.

For piping the whoopie pies, I use round, plain piping tip (Ateco 809, 807, 808). I also recommend investing in disposable piping bags. They not only come in handy when making but this recipe but you can also use them to decorate cupcakes and of course make Gluten Free Ladyfingers. You can use a zip lock bag with a corner cut-off in case you do not own piping tips or a pastry bag.

What is a Whoopie Pie?

Whoopie Pies are a beloved classic treat that originated in Pennsylvania and are cherished throughout New England. These delectable handheld snacks consist of two soft chocolate cookies embracing a luscious vanilla frosting or fluffy marshmallow fluff filling. While the original flavor was chocolate, many variations can be found these days. Like my Gluten Free Gingerbread Whoopie Pies.

There are many stories about how a whoopie pie got its name. Pennsylvania claims that whoopie pies go back centuries in their state, originating in Amish kitchens. Amish women would create little pies/cakes for their families, who would find them in their lunch boxes and shout out “Whoopie!”

Cookies for Gluten Free Pumpkin Whoopie Pies

The dough for the Gluten Free Pumpkin Whoopie Pies is very straightforward. Make sure to chill the dough for at least 10-15 minutes (up to a day) to give the flour a chance to hydrate. This will also make piping the cookies a lot easier.

Step 1: In a medium bowl sift together gluten free flour, cornstarch, baking powder, baking soda, pumpkin pie spice, cinnamon, and kosher salt.

Step 2: In a large bowl combine the light brown sugar, pumpkin puree, room temperature egg and egg yolk, oil and vanilla extract. Whisk until smooth and fully combined.

Step 3: Add the sifted ingredients to the wet ingredients and whisk together. You may need to switch to a flexible spatula to make sure everything is combined and no flour clumps remain.

Step 4: Transfer the gluten-free pumpkin donut batter to a pastry bag or a large ziplock bag. If you have a round pastry tip, I recommend using it. Place the pumpkin whoopie pie batter in the fridge for 15-20 minutes.

Step 5: While the cookie batter is resting, line two baking sheets with parchment paper. Also preheat the oven to 350 degrees.

Step 6: Pipe 8 cookies on each baking sheet making sure to leave enough room for them to spread. I aim for them to be around 2.5" big. I wouldn't go much smaller than that but clearly you can always make them bigger. Use a little water to dampen your fingers and smooth out the pointy middles from piping the cookie dough.

Step 7: When the oven is fully preheated to 350F, bake one tray at a time of pumpkin whoopie pies for 10-11 minutes. The cookies are ready when the centers appear dry and fully set.

Step 8: Remove the pumpkin cookies from the oven and allow them to cool on the sheet tray for 5-10 minutes before moving them to a cooling rack to cool completely. I recommend using an offset knife or butter knife to remove them from the parchment. The cookies can stick to the parchment paper.

Maple Cream Cheese Filling

To make the cream cheese frosting, combine the room temperature unsalted butter, cream cheese, maple syrup, salt, and a generous teaspoon vanilla extract in a medium bowl, and with an electric hand mixer mix to combine. You may also do this in your stand mixer using the paddle attachment. Mix until light and fluffy.

Carefully add the powdered sugar (also known as icing sugar) – I recommend doing this in two steps (powdered sugar has a mind on its own). Remember you can always add more sugar if the frosting is not sweet enough to your liking. Mix until light and fluffy.

Place the maple cream cheese frosting in the fridge for 15 minutes to allow for it to set up. This way it will be nice and firm for filling the whoopie pies.

How to assemble Pumpkin Whoopie Pies

To assemble the Gluten Free Pumpkin Whoopie Pies, use a medium-sized cookie scoop and place the filling in the middle of one cookie. Top with a second cookie and gently press them together. Refrigerate the whoopie pies for 30 minutes before serving. Or eat them right away. The filling may squish out on the sides but who said Whoopie pies can’t be messy.

Storage & Freezing

It's best to refrigerate Pumpkin Whoopie Pies. Place them in an airtight container or wrap them individually in plastic wrap or foil. Chilling helps preserve the filling's freshness and prevents the cookies from becoming too soft. Consume them within 3-5 days when refrigerated. Baked goods made with pumpkin can become sticky if they sit at room temperature for too long. Especially if it's warm and/or humid in your kitchen.

To freeze Whoopie pies, freeze them on a sheet tray first and then wrap each individual pie in plastic wrap before transferring them to a ziplock bag or airtight container. Freeze up to 3 months. Thaw in your refrigerator.

You may also just freeze the unfilled gluten-free pumpkin cookies for up to 3 months and fill them as directed when thawed.

FAQ - Gluten Free Pumpkin Whoopie Pies