Gluten Free Pumpkin Whoopie Pies
Whoopie pies are believed to have originated in the United States and are considered a traditional Amish dessert.
This is vegetarian and gluten free recipe. Dish can be prepared in 62 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2 cup Gluten-free flour
- 1 cup Canned pumpkin puree
- 1 cup Brown sugar
- 1/2 cup Vegetable oil
- 1 Egg
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 4 cup Cream cheese
- 1/4 cup Butter
- 2 cup Powdered sugar
- 1/2 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Drop spoonfuls of batter onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the pies spring back when lightly touched.
- Remove from the oven and let cool completely.
- In a separate bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese filling onto the flat side of one pie and sandwich with another.
- Repeat with the remaining pies.
- Allow the whoopie pies to rest for 30 minutes before serving.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 40g14%
- Sugars 24g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.