Soft Gluten Free Pumpkin Whoopie Pies | Creamy Fall Dessert Perfection

These Gluten Free Pumpkin Whoopie Pies are soft, spiced, and filled with creamy frosting — a perfect fall dessert that melts in your mouth! Each bite delivers warm pumpkin spice flavor with a tender, cake-like texture. Nobody will believe they’re gluten free!

Why these gluten free pumpkin whoopie pies are so good:

These pumpkin whoopie pies are irresistible because they combine the best of both cookies and cake!

• They’re soft, moist, and flavorful, filled with cozy fall spices.
• Made with real pumpkin puree and a gluten free flour blend.
• Perfect for Thanksgiving, fall gatherings, or bake sales.
• You can fill them with cream cheese frosting, buttercream, or marshmallow fluff.
• Nobody will notice they’re gluten free — guaranteed!

Ingredient Notes:

Here’s what makes these gluten free pumpkin whoopie pies amazing:

• Pumpkin Puree: Use pure canned pumpkin (not pumpkin pie filling).
• Gluten Free Flour Blend: Choose a 1:1 baking blend that already includes xanthan gum.
• Brown Sugar: Adds a rich molasses depth that complements pumpkin beautifully.
• Pumpkin Pie Spice: A cozy mix of cinnamon, nutmeg, and cloves — essential for that fall flavor.
• Eggs: Help bind the batter and give it lift.
• Baking Powder & Baking Soda: Make the cookies soft and cake-like.
• Butter or Coconut Oil: Adds richness and moisture.
• Vanilla Extract: Enhances sweetness and flavor.

Step-By-Step Photos and Directions:

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Mix the wet ingredients: In a large bowl, whisk together pumpkin purée, brown sugar, white sugar, melted butter, eggs, and vanilla.

• Combine the dry ingredients: In a separate bowl, whisk gluten free flour, baking powder, baking soda, pumpkin spice, and salt.

• Make the batter: Slowly add dry ingredients to the wet mixture and stir until smooth.

• Scoop and bake: Use a cookie scoop to drop even portions onto the baking sheet. Bake for 10–12 minutes until set and slightly springy.

• Cool completely: Allow the cookies to cool before filling.

• Fill: Spread or pipe frosting onto the flat side of one cookie, then sandwich with another.

Filling Ideas:

• Classic Cream Cheese Frosting: Tangy and sweet — perfect with pumpkin!
• Vanilla Buttercream: Smooth and rich.
• Marshmallow Fluff Filling: Light and fluffy for extra sweetness.
• Maple Frosting: Add maple syrup for a fall twist.

Frequently Asked Questions:

Can I make these dairy free?
Yes! Use vegan butter and dairy-free frosting.

Can I freeze pumpkin whoopie pies?
Absolutely. Wrap each individually and store in an airtight container for up to 2 months.

How long do they stay fresh?
They’ll stay soft for about 3 days when stored in the refrigerator.

Can I use almond flour instead of gluten free flour blend?
No, almond flour won’t hold the same texture. Use a proper 1:1 gluten free baking blend.

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Ingredients

• 1 cup pumpkin purée
• 1 cup brown sugar
• ½ cup white sugar
• ½ cup melted butter (or coconut oil for dairy-free)
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups gluten free 1:1 flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tsp pumpkin pie spice
• ¼ tsp salt

Instructions

▢ Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

▢ In a large bowl, whisk together pumpkin puree, eggs, oil, sugar, and vanilla until well combined.

▢ Add gluten-free flour, baking soda, salt, and spices. Stir until the batter is smooth.

▢ Drop spoonfuls of batter onto the prepared baking sheets and bake for 12–14 minutes, until soft and springy. Let them cool completely.

▢ For the filling, beat softened butter, cream cheese, and powdered sugar until creamy and smooth.

▢ Spread the filling between two cookies to create whoopie pies. Chill before serving for the best texture.

Notes

• For best texture, use a high-quality gluten-free flour blend with xanthan gum.
• Let the cookies cool fully before adding filling — this prevents melting.
• You can refrigerate the dough for 15 minutes before baking for puffier pies.

Special Note

These whoopie pies stay soft and moist for days! Perfect for make-ahead treats or sharing during fall gatherings. They’re also kid-friendly and can be made dairy-free by swapping butter and cream cheese for plant-based alternatives.

Nutrition (Per Serving)

Calories: 215
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
Sodium: 160mg
Carbohydrates: 30g
Fiber: 2g
Sugars: 18g
Protein: 3g

Nutrition Disclaimer

Nutritional values are estimated based on standard ingredients and may vary depending on brands and measurements used.