These Gluten Free Pumpkin Spice Whoopie Pies are made with an oat and almond flour blend, and plenty of pumpkin and spice. The whoopie pies are soft, perfectly sweet, filled with a velvety maple cinnamon cream cheese frosting, and are the ideal fall dessert!
Prep Time15 minutesmins
Cook Time14 minutesmins
Total Time29 minutesmins
Course: Dessert
Cuisine: American
Keyword: Fall Dessert, Gluten Free, Pumpkin Spice, Sandwich Cookie, Small Batch, Whoopie Pie
Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
In a small mixing bowl, whisk together the oat flour, almond flour, sweet rice flour, tapioca flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a medium mixing bowl, add the sugar, maple syrup, egg yolk, sour cream, oil, pumpkin puree, and vanilla extract. Whisk until blended and smooth. Sprinkle half of the dry ingredients over the wet ingredients and stir until just incorporated. Then sprinkle in the remaining dry ingredients and mix until no dry streaks remain.
1/4 cup organic cane sugar, 2 tablespoons pure maple syrup, 1 large egg yolk, room temperature, 3 tablespoons full fat sour cream, room temperature, 2 tablespoons cold pressed refined coconut oil, melted, 1/4 cup + 1 tablespoons pure canned pumpkin, 1/2 teaspoon vanilla extract
Let the batter rest for at least 5 minutes - this allows the gluten free flours to hydrate.
Using a cookie scoop scoop 8 equal portions of the batter onto the prepared baking sheet - at least 2 inches apart. Note - I use a cookie scoop that holds approximately 2 tablespoons of batter.
Bake for 12 to 14 minutes, or until the tops of the cookies are set and spring back when gently touched with your finger. Cool the cookies on the baking sheet set on wire cooling rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely.
Dollop equal portions of the frosting on half of the pies, assemble, and Enjoy!
Cinnamon Maple Cream Cheese Frosting
Notes
Oat Flour - You can purchase oat flour, or grind gluten free rolled oats into flour in a food processor or blender.
Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!
Storing Leftovers - I recommend storing the whoopie pies covered in the refrigerator because of the dairy in the filling.
Substitutions - I have only tested the recipe as written. The cane sugar is easily swapped 1:1 with coconut sugar or granulated sugar.