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
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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!
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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
- â…“ 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) â…” 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
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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...
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sarah beth says
I'd definitely make pumpkin pie. It's my all time favorite pumpkin thing.
Kat says
Okay so I think I figured out what I would choose...
Most of their non-dairy milks (I've never had hazelnut milk before), all their vegan soups (the spicy black bean in particular sounds awesome), all their vegan soup stocks, and pumpin puree.
This prospect is so cool for me. Right now I'm vegan and living in a tiny dorm on a meal plan that is not always vegan friendly. Sometimes I go to the dining hall and not even the steamed broccoli is vegan. Seriously, why steam the broccoli if you were just going to put butter on it?
My sacred place is my room where my mini fridge is stocked with fresh fruits and veggies and my closet is like my pantry. I usually get a lot of kitchen time because other kids just use it to heat up ramen noodles in the microwave. Grocery money is limited, though, so it would be amazing if I won this and got to stock up on such top quality products.
I hope that the numbers are on my side!
Kat says
I literally cannot get enough pumpkin. I recently won a five pound pumpkin from a festival for guessing four random herbs correctly. One week later, it's mostly gone! Pumpkin and me...any time of the year. It'd be nice to have it canned/boxed for occasions when I can't get to the store.
Let's see, if I had the pumpkin puree, I'd use it for everything. Smoothies, oats, breads, pancakes, stir fries, casseroles... Oh the possibilities.
Andrea says
Chipotle Sweet Potato Soup and The Organic Hazelnut Chocolate Beverage ( I will buy this without a doubt!!!) are some of the things I want!!
Andrea says
I love pumpkin, mostly on savory dishes.
I would do a pumpkin soup with corn, chorizo and green onions 🙂 and some cayenne on top.
Kate says
I love pumpkin! I would definitely make pumpkin chocolate chip cookies with the puree.
kendy says
i followed pnf on twitter!
kendy says
I am interested in the tortilla soup starter. I like anything with a spicy kick. I never know how to get a soup base just right so this would help!
MelodyJ says
You should make soups. the weather is starting to change.
melodyj(at)gmail(dot)com
MelodyJ says
There Vanilla Almond Milk looks good.
melodyj(at)gmail(dot)com