Gluten Free Pumpkin Spice Whoopie Pies

pumpkin spice whoopie pies

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


  • 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!


19 comments to Gluten Free Pumpkin Spice Whoopie Pies

  • kim  says:

    I made these and they turned out great!!! I added a little almond extract to my frosting!! Thanks for the recipe!!

    • Megan  says:

      I’m so glad you liked them! Thanks for taking the time to comment. ~Megan

  • 25 Gluten-Free Christmas Cookies | Only Taste Matters  says:

    […] Gluten Free Pumpkin Spice Whoopie Pies from Megan Lierman Pictured […]

    • Sharon  says:

      Wondering about what size pumpkin to buy? They sound great and thx for the tip to wait or rest to avoid grainy textures!

  • Candi  says:

    1/2 can of pumpkin purée… As in a small can or a 15 oz can? What would that be in cups?

    • Megan  says:

      Roughly 1 c. Of pumpkin purée as the cans tend to be 15-16 ounces.

  • Danielle Alpert  says:

    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?


    • Megan  says:

      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!

  • Amanda  says:

    What gluten free flour blend do you use?

    • Megan  says:

      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: 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.

  • Michelle  says:

    Hi would one stick of butter be one cup or half a cup?

    • Megan  says:

      Sorry for the late response. One stick of butter should be 1/2 c.

  • Laurel Brown  says:

    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!

    • Megan  says:

      YAY! I’m so glad you liked them and that they turned out for you!! Thank you so much for the positive comment.

  • Hannah  says:

    Just made these with a flax egg and they are fantastic!!

    • Megan  says:

      So glad you like them!!

  • Amber diaz  says:

    would I be able to make these with regular flour, canola oil and light brown sugar?

    • Megan  says:

      Yes, I’m sure it would work well. Let me know how it turns out.

  • Hello classmates! | Controlling the Chaos  says:

    […] are the links to each recipe in the pictures above: Peanut Butter Bread, Pumpkin Whoopie Pies, and Hot Chocolate […]

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