Gluten Free Pumpkin Whoopie Pies or Cupcakes (Edit recipe)

This Gluten Free Pumpkin Whoopie Pies recipe is a healthy gluten free fall dessert. It’s made of soft and chewy pumpkin sugar cookies which are filled with creamy and sweet pumpkin maple frosting. It’s delicious while also being dairy free and AIP/Paleo. And can easily be made into cupcakes.

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	621
Fat:	36 g
Carbohydrates:	68 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	561 mg
Fiber:	8 g
Sugars:	16 g
Calculated per serving.

by Beth Blends

View original recipe

Serves: 6

Ingredients

For the Cookies

1.25 cups Beth Blends Nut/Cassava Free Flour Blend (8oz bag)
2 Tbsp Unflavored Gelatin
1 tsp Ground Cinnamon
3/4 tsp ground Ginger
1/4 tsp ground Cloves
1/3 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, plus extra for greasing the mold
1/2 cup Pumpkin Purée
1/3 cup Pure Maple Syrup

For the Filling

1/4 cup Pumpkin Purée
1 tsp Vanilla Extract
1/2 cup Maple Sugar
2/3 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
1/4 cup Arrowroot Flour

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Combine all the dry ingredients into a medium size mixing bowl.
In a separate, small mixing bowl mix the palm shortening, pumpkin puree and maple syrup.
Add the shortening mixture to the dry ingredients then stir to combine.
Using spoons or a cookie scoop, make 12 dough balls and place them at least 3 inches apart on the baking sheet. The dough will spread into round cookies and they need room to grow.
Place the tray into the oven for about 10-12 minutes. Let cool completely before assembling the whoopie pies.
While the cookies are cooling, create the filling/frosting by combining all the ingredients in a small bowl. Then using a hand mixer, blend until smooth.
To assemble the whoopie pies, place a dollop of frosting on a cookie and then place another cookie on top of the frosting. Repeat until all the cookies are used. Then serve immediately.

Notes

The AIP/Paleo glaze won’t harden in warmer temperature or climates. // If you want to make muffins or cupcakes with this recipe, add to 6-8 muffin tins and bake for about 15 minutes. // You’re welcome to skip the frosting and just enjoy the cookies. They taste like pumpkin spice sugar cookies but with the texture of a muffin top. // Store on the counter or in the refrigerator in an airtight container. Best if eaten the day of baking but must be eaten within 2-3 days.