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!

recipe originally published October 4, 2012

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Gluten free pumpkin whoopie pies
   2. How to make this recipe
   3. Pumpkin Whoopie Pie - Jump To Recipe

 

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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Yield: 10 whoopie pies

Pumpkin Whoopie Pies with Ginger Cream

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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

1. Preheat oven to 350°.
2. 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).
3. Cream together pumpkin, sugar, softened butter, and vanilla. Stir in flax mixture.
4. Sift together flours, xanthan gum, cardamom, and baking soda. Fold into pumpkin mixture and stir until just combined.
5. 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.
6. Cool completely before frosting.
7. For frosting: Whip cream cheese,  grated ginger and cardamom until softened, gradually adding powdered sugar until desired consistency is reached.
8. 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.

• 
  Whoopie Pie Pan (12)
• 
  Spatula Whisk Set of 6
• 
  Glass Mixing Bowl Set
• 
  Cardamom, Ground
• 
  Maple Sugar-Free
• 
  Organic Ground Flaxseed

Nutrition Information:

Yield:

10

Serving Size:

1
Amount 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.