Gluten Free Pumpkin Whoopie Pies
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These Gluten Free Pumpkin Whoopie Pies are he softest, chewy pumpkin cookies, paired with a sweet maple cream cheese.
These babies scream fall! Gluten free, refined sugar free, and can easily be made dairy free, too!
Seriously, the filling was SO good I was eating it by the spoonful!
BONUS – you can easily make these single cookies with the filling as a piped frosting instead of sandwiching two cookies together!
Why You’ll Love These Gluten Free Pumpkin Whoopi Pies
- They’re gluten free, refined sugar free, and can be dairy free
- They cookies themselves are super soft
- They’re sure to impress at any of your fall gatherings
- The maple cream cheese filling is delicious enough to eat by the spoonful!
Serves: 8
Ingredients
Cookies
- 1 cup Gluten-Free Flour, + 2 Tbsp flour
- 1/2 Tbsp Pumpkin Pie Spice
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 pinch Salt
- 1 cup Pumpkin Purée
- 2/3 cup Coconut Sugar
- 1/3 cup Avocado Oil
- 1 whole Egg
- 1/2 tsp Vanilla Extract
Cream Cheese Filling
- 2 Tbsp Butter, Unsalted
- 2 Tbsp Cream Cheese, Full Fat
- 1 Tbsp Pure Maple Syrup
- 1 cup Powdered Sugar, (or powdered monkfruit)
Process
- Preheat oven to 350
- Combine dry ingredients together in one bowl
- Combine pumpkin, sugar, oil, egg, and vanilla in another bowl into smooth. Then combine with dry ingredients
- Use a greased cookie scoop to form 1.5-2tbsp balls of dough (the dough is pretty wet, but they make for the SOFTEST cookies). Flatten slightly
- Bake for 10-12 min. Let rest of pan for 5 minutes, then transfer to a cooling rack
- Make your filling by whipping all ingredients together until smooth
- Pipe or spoon onto half the cookies, then top with remaining cookies
- Enjoy!
- Keep refrigerated
Variations for Dietary Preferences
- Coconut sugar– can sub organic light brown sugar
- Avocado Oil– You can use any neutral oil here, such as algae oil, refined coconut oil, etc
- Egg– I haven’t tried myself, but I think a flax egg would hold up well here
- Dairy free- you can use vegan butter & vegan cream cheese ( I like Miyokos and Kite Hill brands ) to keep these pumpkin whoopie pies dairy free
Ingredients
Cookies
- 1 cup Gluten-Free Flour + 2 Tbsp flour
- 1/2 Tbsp Pumpkin Pie Spice
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 pinch Salt
- 1 cup Pumpkin Purée
- 2/3 cup Coconut Sugar
- 1/3 cup Avocado Oil
- 1 whole Egg
- 1/2 tsp Vanilla Extract
Cream Cheese Filling
- 2 Tbsp Butter Unsalted
- 2 Tbsp Cream Cheese Full Fat
- 1 Tbsp Pure Maple Syrup
- 1 cup Powdered Sugar (or powdered monkfruit)
Instructions
- Preheat oven to 350
- Combine dry ingredients together in one bowl
- Combine pumpkin, sugar, oil, egg, and vanilla in another bowl into smooth. Then combine with dry ingredients
- Use a greased cookie scoop to form 1.5-2tbsp balls of dough (the dough is pretty wet, but they make for the SOFTEST cookies). Flatten slightly
- Bake for 10-12 min. Let rest of pan for 5 minutes, then transfer to a cooling rack
- Make your filling by whipping all ingredients together until smooth
- Pipe or spoon onto half the cookies, then top with remaining cookies
- Enjoy!
- Keep refrigerated