Pumpkin whoopie pies with ginger cream bring the warm spiced flavors of fall to a fluffy handheld dessert. Perfect for holiday party tables!
recipe originally published October 4, 2012
TABLE OF CONTENTS - Jump to any section:
Gluten Free Whoopie Pies
This pumpkin whoopie pies recipe is both gluten free and vegan. I have so much feedback that y'all love when I list each flour instead of having "gluten free flour blend" as a single line item, so this recipe lists the flours I use.
I always have all of these flours because we do use them all frequently, but I definitely understand having a pantry full of gluten free flours is ... a lot. If your store has bulk flour options, that is a great way to buy exactly the amount you need! Otherwise, this original recipe was made with this store bought gluten free flour blend. That one has a similar flour mixture, AND it already has xanthan gum, so you can omit adding that ingredient.
How To Make Whoopie Pies
For decades I have been using this Whoopie Pie pan to make these pumpkin whoopie pies, and can definitely recommend it. I bought this exact one in 2011, use it several times a year, and it still looks brand new. It is the perfect size for a whoopie pie.
If you don't want to purchase yet another niche kitchen item, you can absolutely use a muffin tin you might already have - just add a small amount of batter for a shallow muffin shape.
Once you choose your flour preference as detailed above, the rest of the ingredients are simple and common. It takes minutes to mix this batter and not even 15 minutes more to bake!
Did You Make This Recipe?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
Pumpkin Whoopie Pies with Ginger Cream
Pumpkin whoopie pies with ginger cream bring the warm spiced flavors of fall to a fluffy handheld dessert. Perfect for holiday party tables!
Ingredients
Whoopie Pies
- 2 tablespoons flax seed
- ⅓ cup + 1 tablespoon water
- ¾ cup pumpkin puree
- ¾ cup vegan granulated sugar
- ½ cup dairy free butter, softened
- 1 teaspoon pure vanilla extract
- 1 ¼ cup rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 teaspoon xanthan gum
- 1 teaspoon cardamom
- ½ teaspoon baking powder
Ginger Cream Frosting
- 8 ounces dairy free cream cheese
- ½ inch fresh ginger, peeled and grated
- 1 teaspoon cardamom
- 2 – 2 ½ cups powdered sugar
Instructions
- Preheat oven to 350°.
- Grind flax seed in blender or coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Set aside to gel (this equals / replaces two eggs).
- Cream together pumpkin, sugar, softened butter, and vanilla. Stir in flax mixture.
- Sift together flours, xanthan gum, cardamom, and baking soda. Fold into pumpkin mixture and stir until just combined.
- Fill prepared whoopie pie (or cupcake tin) ⅔ full, or divide between two 9 inch rounds. Bake 13-17 minutes for whoopie pie or muffins, 28-33 minutes for large cakes, or until inserted toothpick comes clean.
- Cool completely before frosting.
- For frosting: Whip cream cheese, grated ginger and cardamom until softened, gradually adding powdered sugar until desired consistency is reached.
- Transfer to piping bag or frost as desired.
Notes
dairy, egg, and gluten free, vegan recipe
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 470Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 137mgCarbohydrates: 44gFiber: 2gSugar: 11gProtein: 4g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Mrs. GV says
I tweeted the link!
Sarah L says
Your pumpkin whoopie pies look amazing! I'd also like to see you use the cranberry sauce (maybe the whole berry one) in a cookie recipe.
spabettie says
oooh, great idea! I will think on this...
Sarah L says
I'd like to try the pho starter and the condensed cream of chicken soup for a slow cooker enchilada recipe.
Sarah L says
What a great giveaway! I love pumpkin and I'd probably mix it with Greek yogurt, but I'd also be tempted to make some pumpkin spice cookies with it!
Mrs. GV says
I have tried and like the veggie broth, but would like to try the mushroom broth for fall holiday cooking.
Mrs. GV says
I would use pumpkin puree to make pumpkin spiced cookies.
melissa heath says
BTW I'm already planning on making those pumpkin whoopie pies for Thanksgiving dinner dessert! I go to my oldest friend's house, she has 40 - 50 people for Thanksgiving every year & I bake bread and take a dessert. Gives me an opportunity to show folks how yummy vegan can be!
spabettie says
oh, that is so great, Melissa! I love that it will be my recipe that helps you share vegan deliciousness! Cheers!
melissa heath says
I'd love to see what entree you could come up with using the cashew carrot ginger creamy soup! or maybe a spicy dessert with that as the basis? such interesting flavors...
melissa heath says
visited the Pacific Foods website - they have lots of things I had not seen on the shelf before! I already know many of their great soups. I 'd love to try the 7 Grain Vanilla beverage as a shift from soymilk! The whole-cranberry sauce looks terrific, I could do a lot with that!
Sarah (appifanie) says
I love pumpkin SO MUCH. My current favorite pumpkin recipe are these cookies from manifest vegan - http://www.manifestvegan.com/2011/10/super-soft-chocolate-chip-pumpkin-cookies/ - and so i'd make those
yum!