Gluten Free Pumpkin Spice Whoopie Pies

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

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Diet: GF

Servings: Whoopie Pies

Calories: 414kcal

Author: Erin Cernich

Equipment

Baking Sheet Lined with Parchment Paper

Ingredients

Cinnamon Maple Cream Cheese Frosting

2 ounces cream cheese, room temperature cool temp.
2 tablespoons pure maple syrup
¼ cup heavy whipping cream cool temp.
2 tablespoons powdered sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt

Pumpkin Spice Whoopie Pies

6 tablespoons gluten free oat flour
3 tablespoons blanched almond flour
2 tablespoons sweet white rice flour
2 tablespoons tapioca flour
¼ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
1 teaspoon pumpkin pie spice
¼ cup organic cane sugar sub granulated sugar or coconut 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 or melted butter
¼ cup, plus 1 tablespoon pure canned pumpkin
½ teaspoon vanilla extract

Instructions

Cinnamon Maple Cream Cheese Frosting

The Cinnamon Maple Cream Cheese Frosting can be made in advance and refrigerated, or while the whoopie pies are baking and cooling. See the link to the separate recipe post for the frosting for more tips and FAQ's!
In a small mixing bowl, add the cream cheese and maple syrup. Use a hand held mixer on medium speed to beat the cream cheese until it is smooth and creamy.
2 ounces cream cheese, room temperature, 2 tablespoons pure maple syrup
Add the heavy cream, powdered sugar, cinnamon, and salt. Continue to beat on medium high speed until light and fluffy. This may take about 2 minutes. Do not overmix, or the frosting may separate. Note - If you prefer a much thicker frosting, add more powdered sugar 1 tablespoon at a time until you reach your desired consistency.
1/4 cup heavy whipping cream, 2 tablespoons powdered sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon salt
The frosting is ready to use immediately, or it can be covered and refrigerated where it will thicken as it chills. Note - The frosting is not intended to be thick like buttercream.

Pumpkin Spice Whoopie Pies

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.
6 tablespoons gluten free oat flour, 3 tablespoons blanched almond flour, 2 tablespoons sweet white rice flour, 2 tablespoons tapioca flour, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 1 teaspoon 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, plus 1 tablespoon 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!

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.

Nutrition