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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- 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
- 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.
dairy, egg, and gluten free, vegan recipe
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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.
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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