There’s something cozy about eating spiced cake and pumpkin everything at this time of year. I love sandwich cookies, but these are more like little cakes that you can eat with your hands…light and fluffy and quite easy to make! Adapted from Dreamy Desserts. Yield: about 18 cookies.
Cookie Ingredients:
- 1 1/2 c. gluten free flour blend
- 2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/2 c. dark brown sugar
- 1/2 c. granulated sugar
- 1/2 c. vegetable oil
- 1/2 can of pumpkin puree
- 1 egg (alternately use your favorite egg alternate)
- 1 tsp. vanilla extract
Directions:
- Preheat oven to 350 degrees
- Mix dry ingredients in a bowl and set aside.
- Beat together sugars, oil, and pumpkin. Add egg or egg alternate, then vanilla, and mix thoroughly.
- Add dry ingredients a little at a time, until everything is mixed.
- Set cookie batter aside for 30 minutes. This allows the gluten free flour to absorb some moisture and your end product won’t be “grainy”. DO NOT SKIP THIS STEP!
- Using a pastry bag or plastic bag with corner snipped out, squeeze 2″ diameter circles of batter onto a greased cookie sheet. I use THESE disposable pastry bags because I absolutely hate cleaning pastry bags.
- Cook for about 8-10 minutes or until the cookies are cooked through and starting to brown.
- Remove cookies from pan and let cool on wire rack
- While cookies are cooling, make cinnamon buttercream frosting
Cinnamon Buttercream Ingredients:
- 1 stick of butter at room temperature (works well with non-dairy butter)
- 1 Tbs. ground cinnamon
- 2 c. powdered sugar
- 1 tsp. vanilla
- 1-3 Tbs. milk or non-dairy milk, as needed
Buttercream Directions:
- Beat butter, cinnamon and vanilla until mixed.
- Add powdered sugar a little bit at a time, adding milk to thin out the consistency as needed.
- Once the frosting looks “right” (not too stiff and dry, not too watery), beat on medium speed for a minute or two.
- Using another disposable pastry bag, pipe a fat swirl of cinnamon buttercream on one cookie and top with another. Repeat until all cookies are done.
- Eat and enjoy!
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I made these and they turned out great!!! I added a little almond extract to my frosting!! Thanks for the recipe!!
I’m so glad you liked them! Thanks for taking the time to comment. ~Megan
[…] Gluten Free Pumpkin Spice Whoopie Pies from Megan Lierman Pictured […]
Wondering about what size pumpkin to buy? They sound great and thx for the tip to wait or rest to avoid grainy textures!
1/2 can of pumpkin purée… As in a small can or a 15 oz can? What would that be in cups?
Roughly 1 c. Of pumpkin purée as the cans tend to be 15-16 ounces.
Hi, I made these tonight and they tasted good, however they were a “wet” consistency and never became “fluffy” like the picture shows? I followed the recipe exactly as stated above, any suggestions?
Thanks!
Without being there to watch exactly what you did, my first bet would be that your oven cooks differently than mine. Mine is a commercial grade oven, so it cooks very hot. Next time, press down on the cookies a bit with your finger to make sure that it bounces back and doesn’t leave an imprint, indicating that it has cooked thoroughly. It should have a bit of a “sponge”-like texture. Sorry they didn’t turn out like the picture for you, but I’m glad you liked the flavor!
What gluten free flour blend do you use?
I use Cup4Cup Multipurpose Flour, but please note that it contains dairy, so you should use another one if you have dairy allergies or if you are vegan. Here’s a link to the flour on Amazon: http://amzn.to/2cD6eDf. If you have dairy allergies, you can use the Cup4Cup Wholesome flour, but I haven’t tried that flour blend yet, so I can’t comment on how it is or how well it works.
Hi would one stick of butter be one cup or half a cup?
Sorry for the late response. One stick of butter should be 1/2 c.
Holy cow! These turned out amazing! I used oat flour in mine, but everything else I kept the same. It’s so nice to see gluten free recipes that actually turn out!
YAY! I’m so glad you liked them and that they turned out for you!! Thank you so much for the positive comment.
Just made these with a flax egg and they are fantastic!!
So glad you like them!!
would I be able to make these with regular flour, canola oil and light brown sugar?
Yes, I’m sure it would work well. Let me know how it turns out.
[…] are the links to each recipe in the pictures above: Peanut Butter Bread, Pumpkin Whoopie Pies, and Hot Chocolate […]
can you make these with regular flour?
Oh my goodness; these are so cute and look yummy!
hey, i was just wondering before trying this if anyone has tryed it with the gluten free flour, with an egg substitute, non dairy butter stick and non dairy milk. Im allergic to wheat, egg and im lactose intollerant and im limited on money so am hoping to get an idea if it will turn out good before trying it if possible if no one has tryed it lile that in a few days i guess ill go for it and ill let you all know how it goes.
I made them for Thanksgiving and they were sooooo good!! Do you have a chocolate whoopie pie recipe?
Sorry for the VERY delayed response–some comments have been hidden. I do not have a chocolate whoopie pie recipe (yet).
Thank you for the wonderful recipe. These turned out great. I used a flaxseed egg.