Fluffy Gluten-Free Pumpkin Whoopie Pies
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
Directions:
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and spices.
3. In a large bowl, beat butter and brown sugar until light and fluffy.
4. Add egg, pumpkin puree, and vanilla extract to the butter mixture and mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Drop tablespoon-sized dollops of batter onto prepared baking sheets, spacing about 2 inches apart.
7. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool completely on a wire rack.
9. For the filling, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
10. Spread or pipe the filling onto the flat side of half the cakes, then sandwich with the remaining cakes.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 280 kcal | Servings: 12 whoopie pies
Tips:
Use room temperature ingredients for smoother batter and filling consistency.
Chill the filling before assembling to prevent it from becoming too soft during sandwiching.