As the leaves turn golden and the air becomes crisp, there's no better way to embrace the flavors of fall than with a batch of gluten-free pumpkin whoopie pies. These delightful treats combine the warm, spiced flavors of pumpkin with a creamy filling, all while being completely gluten-free. Whether you're hosting a fall gathering or simply craving a seasonal treat, these whoopie pies are sure to impress.
Pumpkin whoopie pies are a classic American dessert that originated in New England. They consist of two soft, cake-like pumpkin cookies sandwiched together with a creamy filling, often made with cream cheese or marshmallow fluff. The combination of the spiced pumpkin cookies and the sweet filling creates a perfect balance of flavors that is irresistible.
For those with celiac disease or gluten sensitivity, enjoying traditional baked goods can be a challenge. Gluten-free baking has come a long way, and with the right ingredients, you can create delicious treats that everyone can enjoy. Gluten-free pumpkin whoopie pies are a great option for those who want to indulge in a fall favorite without the worry of gluten.
To make gluten-free pumpkin whoopie pies, you'll need a few key ingredients. Here's a list of what you'll need:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 2 cups |
| Pumpkin puree | 1 cup |
| Brown sugar | 1 cup |
| Eggs | 2 large |
| Butter (or dairy-free alternative) | 1/2 cup |
| Vanilla extract | 1 tsp |
| Pumpkin pie spice | 1 tsp |
| Baking powder | 1 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Cream cheese (or dairy-free alternative) | 8 oz |
| Powdered sugar | 2 cups |
Follow these simple steps to create your gluten-free pumpkin whoopie pies:
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the gluten-free flour blend, pumpkin pie spice, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract and pumpkin puree. Gradually mix in the dry ingredients until a smooth batter forms.
Drop spoonfuls of the batter onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set and lightly golden around the edges. Allow them to cool completely on a wire rack.
While the cookies are cooling, prepare the filling. In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, mixing until the filling is creamy and well combined. If desired, you can add a splash of vanilla extract for extra flavor.
Once the cookies are completely cool, spread a generous amount of the cream cheese filling onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
Here are some tips to ensure your gluten-free pumpkin whoopie pies turn out perfectly:
Yes, you can easily make these whoopie pies dairy-free by using a dairy-free butter alternative and a dairy-free cream cheese substitute. Just make sure to check the labels to ensure they are also gluten-free.
Absolutely! If you prefer to use fresh pumpkin, simply roast or steam a small sugar pumpkin, then puree the flesh until smooth. Make sure to drain any excess liquid to achieve the right consistency.
Look for a gluten-free flour blend that contains a mix of flours and starches, such as rice flour, tapioca starch, and potato starch. These blends are typically designed to mimic the texture of all-purpose flour and work well in baking.
Gluten-free pumpkin whoopie pies are a delightful treat that captures the essence of fall in every bite. With their soft, spiced pumpkin cookies and creamy filling, they are sure to become a seasonal favorite. Whether you're gluten-free by necessity or choice, these whoopie pies are a delicious way to enjoy the flavors of autumn. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible treats. Happy baking!