Description
Delight in these soft and spiced Gluten Free Pumpkin Whoopie Pies, featuring tender pumpkin-flavored cookies paired with a luscious maple cream cheese filling. Perfectly gluten free and bursting with fall flavors, these whoopie pies offer a delicious seasonal treat ideal for gatherings and cozy dessert cravings.
Ingredients
Dry Ingredients
- 140 grams gluten free multi-purpose flour
- 10 grams cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin spice mix
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Wet Ingredients for Cookies
- 60 grams neutral oil
- 100 grams light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk
- 125 grams canned pumpkin
- 1 teaspoon vanilla extract
Maple Cream Cheese Filling
- 120 grams cream cheese, at room temperature
- 60 grams unsalted butter, at room temperature
- 30 grams maple syrup
- 1 teaspoon vanilla extract
- 120-150 grams powdered sugar (adjust for sweetness)
- Pinch of kosher salt
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the gluten free flour, cornstarch, baking powder, baking soda, pumpkin spice mix, cinnamon, and kosher salt. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the light brown sugar, canned pumpkin, room temperature egg and egg yolk, neutral oil, and vanilla extract. Whisk together until the mixture is smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Add the sifted dry ingredients to the wet ingredients and whisk gently until a uniform batter forms.
- Chill Batter: Transfer the batter into a pastry bag or a large ziplock bag. Use a round piping tip if available. Refrigerate the batter for 15-20 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: While chilling the batter, line two baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- Pipe Cookies: Pipe 8 cookies onto each baking sheet, spacing them adequately to allow spreading. Aim for each to be approximately 2.5 inches in diameter.
- Smooth Cookie Tops: Dampen your fingers with a little water and gently smooth out any pointy edges or peaks created from piping.
- Bake Cookies: Bake one tray at a time for 10-11 minutes at 350°F. The cookies are done when their centers appear dry and fully set.
- Cool Cookies: Remove from the oven and allow to cool on the baking sheet for 5-10 minutes. Then transfer to a cooling rack to cool completely.
- Prepare Maple Cream Cheese Filling: In a medium bowl, beat the room temperature cream cheese and unsalted butter together with an electric mixer until light and fluffy. Add maple syrup, vanilla extract, and a pinch of kosher salt, mixing until combined.
- Add Powdered Sugar: Gradually add the powdered sugar in two additions, mixing thoroughly until the frosting is smooth, light, and fluffy. Adjust sweetness by adding more powdered sugar if desired.
- Chill Filling: Place the maple cream cheese frosting in the refrigerator for 15 minutes to firm up, making it easier to spread or pipe onto the cookies.
- Assemble Whoopie Pies: Once cookies and filling are cooled and set, spread or pipe a generous amount of the maple cream cheese filling onto the flat side of one cookie, then sandwich with another cookie. Repeat to form all whoopie pies.
Notes
- Ensure eggs and cream cheese are at room temperature for smoother mixing and better texture.
- Adjust powdered sugar quantity in the filling to suit your desired sweetness level.
- Use a round piping tip for even cookies; if unavailable, carefully snip the corner of a ziplock bag.
- Store assembled whoopie pies in the refrigerator to maintain filling firmness, best enjoyed within 3-4 days.
- For added flavor, consider dipping the whoopie pies partially in melted dark chocolate once assembled.