Gluten Free Pumpkin Whoopie Pies Recipe

Name: Gluten Free Pumpkin Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7- 1/2 ounces, weight All Purpose Gluten Free Flour Mix; 1 teaspoon Xanthan Gum; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 2 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Ginger; ⅛ teaspoons Ground Cloves; 1 Egg, Slightly Beaten; 3/4 cups Pure Pumpkin; 1/2 cups Vegetable Oil; 1 cup Brown Sugar, Firmly Packed; 1/2 teaspoons Vanilla Extract; 3 ounces, weight Cream Cheese, Softened; 3/4 cups Marshmallow Fluff

Servings: persons

7- 1/2 ounces, weight All Purpose Gluten Free Flour Mix
1 teaspoon Xanthan Gum
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Ginger
⅛ teaspoons Ground Cloves
1 Egg, Slightly Beaten
3/4 cups Pure Pumpkin
1/2 cups Vegetable Oil
1 cup Brown Sugar, Firmly Packed
1/2 teaspoons Vanilla Extract
3 ounces, weight Cream Cheese, Softened
3/4 cups Marshmallow Fluff

1
Preheat oven to 350 degrees F. Cover a baking sheet with parchment paper.
2
In a large bowl combine flour mix, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
3
Set aside.
4
In a medium bowl combine egg, pumpkin, oil, sugar, and vanilla.
5
Add this to the dry ingredients and mix until smooth.
6
Drop dough (it will be thin) by heaping tablespoonfuls onto the prepared pan leaving room for the cookies to spread.
7
Bake 10-12 minutes.
8
Then remove from the oven and allow cookies to cool on racks.
9
Meanwhile, make filling.
10
Combine softened cream cheese and marshmallow fluff until smooth.
11
Spread the filling onto the bottom of one cookie and top with another cookie to form a sandwich.

1228

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 7- 1/2 ounces, weight All Purpose Gluten Free Flour Mix, 1 teaspoon Xanthan Gum, 1/2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Gluten Free Pumpkin Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Pumpkin Whoopie Pies

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