Gluten Free Pumpkin Whoopie Pies with maple cinnamon filling

Aurelia Brogan
Oct 3, 2020
2 min read

Little pumpkin cakes, filled with fluffy maple cinnamon deliciousness? Yes please! I won’t call these healthy, but I did cut the sugar in 1/2, made these gluten free and used a couple different fillings to make the perfect fall treat. After many experiments these are just delicious little sandwich cookies! Hope you enjoy!

Print Recipe

Gluten Free Pumpkin Whoopie Pies with cinnamon maple filling

Welcome fall with these gluten free moist and tasty little cake cookies, full of healthy pumpkin and with half the normal amount of sugar.

Prep Time25 mins

Cook Time15 mins

Course: Cookies, Dessert, Snack

Keyword: Cookies, Easter Gluten free, Gluten Free cookies, Gluten Free desserts, Mini cakes, Pumpkin, Sandwich Cookies

Servings: 14 cookies

Ingredients

t tbsp Apple cider vinegar
1 tsp Orange zest (optional)
2 tbsp molasses
2 eggs
1 cup pumpkin puree
1/2 cup canola oil
3 tbsp coconut oil
1 cup brown sugar, not packed
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup Gluten Free Flour (I used King Arthur cup for cup)
1/4 cup almond flour
1/4 cup oat flour

Filling #1- Quick maple cinnamon cream cheese filling

1/4 cup unsalted butter, at room temperature
1/2 cup cream cheese, room temperature
2 cups confectioners sugar
1 tablespoon heavy cream
2 tbsp maple syrup
1/2 tsp cinnamon and nutmeg

Filling #2- 7 minute maple cinnamon marshmallow filling (Preferred filling)

3 egg whites
1/3 cup water
1 1/2 cups sugar
1/2 tbsp maple syrup
1/4 tsp cinnamon
1/2 tsp cream of tarter

Instructions

Preheat oven to 350°. Prepare the baking sheet with a parchment paper sheet. Whisk all the wet ingredients and sugar together. In another small bowl, whisk the dry ingredients.

With a whisk combine the dry and wet ingredients. The batter should be like a thick but not too thick muffin batter. Not as firm as cookies, but the batter should not spread too far out. If it does, refrigerate for 1/2 hour – 1 hour. With a cookie scooper or spoon, spoon onto the cookie sheet. Bake for 13-15 minutes until firm but with a little give. They will be golden all over. Cool on a rack while making the filling. (this makes about 28 separate cookies, 14 total matched pairs)You can enjoy these plain, sprinkled with a little powdered sugar, or with one of the fillings below.

Filling #1-

Beat the butter and cream cheese until smooth. Add the remaining ingredients and beat until smooth.

Filling #2-

Over a double broiler (bottom filled with 1-2 inches of simmering water), combine egg whites, water, cream of tarter and sugar.

Beat with a whisk about 3-5 minutes until foaming, boiling gently and hot (about 140°). Transfer to a stand mixer or a bowl to beat with hand mixer. Beat for about 6-8 minutes. Mixture will begin to thicken.

When it begins to stiffen and form soft peaks add maple and cinnamon and beat until peaks stiffen.