Fall's Fave: Gluten-Free Pumpkin Whoopie Pies!
Pumpkin Whoopie Pies: bake this amazing gluten-free dessert for a perfect taste of fall. Soft, spiced cookies with a creamy filling.
Ingredients
- 1 1/2 cup gluten-free 1:1 baking flour (225 grams)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ⅔ cup vegetable oil (150 grams)
- ¾ cup light brown sugar (150 grams, firmly packed)
- ¼ cup granulated sugar (50 grams)
- 1 cup pumpkin puree (225 grams (100% pumpkin))
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the gluten-free 1:1 baking flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. Set aside.
- In a large bowl, whisk together the vegetable oil, light brown sugar, and granulated sugar. Add the pumpkin puree, eggs, and vanilla extract and mix very well to combine.
- Add the dry ingredients to the wet ingredients and stir until the dough is thoroughly combined and smooth.
- Drop batter by rounded tablespoon-sized scoops onto a parchment paper lined baking sheet, spacing scoops at least 2" apart. Bake for 10-12 minutes.
- Let the cookies cool on the baking sheet completely before filling.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.