Last week I invited, J, my very good friend over to do some Fall themed baking. She recently had an allergy test done and discovered she has a slight allergy to gluten like so many other people out there. Because of this, she had two requirements for our baking date. One, our desserts needed to contain pumpkin and two, they needed to be gluten-free.
I had no problem saying yes to my friend since even if I’m not sensitive to gluten, I’m always up for expanding my baking repertoire and learning to make items for those who are. J had mentioned whoopie pies ages ago and I’ve never baked them, so I thought they would be the perfect dessert for us to try.
Pumpkin, spice, and cream cheese? Yes, please!
I have to say that we were and are in love with these whoopie pies! The cookie/cakes were moist with a great pumpkin flavor and the spiced cream cheese filling was so delicious. One of the parts we enjoyed most was the taste and slight texture from the almond flour. The almond added an extra nuttiness that really complimented the pumpkin and made these bites even more Autumn appropriate. Honestly, the only way these pies could be better is if they were not only gluten-free, but calorie free as well.
Ah, I love my baking dates with J and I look forward to our next non gluten baking adventure!
Gluten-free Pumpkin Whoopie Pies
Inspired by Land O Lakes
Makes: about 20-24 cookies, Difficulty: Beginner
- 1/2 cup cornstarch
- 1/2 cup brown rice flour
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup firmly packed brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup canned pumpkin
- 1/4 cup skim milk
- 1 egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese
- 1/4 cup unsalted butter
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 tablespoon heavy whipping cream
Heat oven to 350 degrees F. Line two baking sheets with parchment paper.
Make the cookies: Combine cornstarch, flours, xanthan gum, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl. Set aside.
Combine brown sugar and butter in bowl of a stand mixer; beat at medium speed until creamy. Add pumpkin, milk, egg and vanilla, beat until well mixed. Add flour mixture; beat at low-speed until well mixed.
Drop batter by level measuring tablespoonfuls (I used a cookie scoop) onto lined cookie sheets. Bake 10-12 minutes or until set and lightly browned around the edges. You can also test by using a toothpick inserted into the center. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Make the filling: Mix the butter and cream cheese on medium speed until combined. Add in powdered sugar and beat until smooth; scrape bowl down as needed. Add in vanilla, pumpkin pie spice, cinnamon, and whipping cream and beat for an additional 2 minutes until creamy.
Spread about a heaping tablespoonful onto the bottom side of one cookie. Top with another cookie, bottom side down. Repeat with remaining cookies and filling.
- Note: These cookies will store well in the refrigerator for a few days.