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Pumpkin Whoopie Pies

Laura's Gluten-Free Pumpkin Whoopie Pies

The perfect post-Thanksgiving or Christmas dinner dessert, that even the celiacs in your family can enjoy!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

For the pies:

  • 2 cups brown sugar
  • 1 cup vegetable (I've used olive oil and sunflower oil in the past.)
  • 1 can pumpkin puree (You can find canned pumpkin the UK at Whole Foods!)
  • 2 eggs
  • 2 cups rice flour (You can find rice flour at most retails in the UK - I use Dove's Farm brand.)
  • 1/2 cup tapioca flour (You can find this at Whole Foods in the UK.)
  • 1/2 cup potato starch (I ordered this from Amazon.co.uk)
  • 3 tsp xantham gum (Much easier to find and cheaper in the UK than US!)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 1/2 tbsp cinnamon
  • 1/2 tbsp ground ginger
  • 1/2 tbsp ground cloves

For the American filling:

  • 1 egg white (beaten)
  • 2 tbsp milk
  • 1 tsp vanilla
  • 2 cups confectioner's sugar
  • 3/4 cup shortening

For the UK filling, from Betty Crocker's Vanilla Buttercream Frosting recipe:

  • 3 cups icing sugar
  • 1/3 cup softened butter
  • 1 1/2 tsp vanilla
  • 1-3 tbsp milk

Instructions

For the pies:

  1. Preheat oven to 350 degrees. Grease a cookie sheet.

  2. In a mixer or food processor, mix the sugar and oil. Add the pumpkin and eggs. Mix well.

  3. In a separate bowl, mix the remaining pie ingredients. Add the flour mixture to the egg mixture, and mix well. 

  4. Drop the dough by heaping tablespoons onto the cookie sheet.

  5. Bake 10 to 12 minutes. Let cool completely before adding filling.

For the American filling:

  1. Mix the egg white, milk, vanilla and 1 cup of the sugar in a food processor or mixer. 

  2. Add the second cup of sugar and the shortening. Mix well.

  3. To assemble the pies, spread a dab of filling on the flat side of one cookie. Top with another cookie to form a sandwich.

For the UK filling, from Betty Crocker:

  1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

  2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Recipe Notes

You can find the original Betty Crocker Vanilla Buttercream Frosting recipe here.