Gluten-Free Pumpkin Whoopie Pies
Soft, spiced pumpkin cookies with a creamy cinnamon cream cheese filling—ready in 30 minutes! A gluten-free fall treat perfect for dessert or snacking.
Ingredients
For the Pumpkin Cookies:
- 1 ½ cups gluten-free all-purpose flour blend with xanthan gum
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
For the Filling:
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- Optional: Pinch of cinnamon or pumpkin spice
Instructions
- Baking the Cookies:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk dry ingredients (flour, baking powder, spices, salt) in a bowl.
- Cream butter and sugar until fluffy. Add egg, pumpkin, and vanilla.
- Mix dry ingredients into wet ingredients until combined.
- Scoop dough onto sheets and bake 10–12 minutes. Cool completely.
- Making the Filling & Assembly:
- Beat butter, cream cheese, powdered sugar, and vanilla until smooth.
- Spread or pipe filling onto half the cookies. Sandwich with remaining cookies.
Notes
- Room-Temperature Ingredients: Ensure butter and cream cheese are softened for smooth mixing.
- Storage: Store assembled whoopie pies in the fridge for 3–4 days. Freeze unfilled cookies for up to 3 months.
- Substitutions: Use dairy-free butter and vegan cream cheese for a plant-based version.
- Pro Tip: Add 1–2 tsp of maple syrup to the filling for extra fall flavor!