Gluten-Free Pumpkin Whoopie Pies
This pumpkin version of a whoopie pie is soft and cakelike. Fill it with marshmallow filling or your favorite cream cheese icing.
Serves: 12Hands-on: 25 minutesTotal: 1 hour 40 minutesDifficulty: Medium
- 2 cups plus 2 Tbsp. brown rice flour
- 2 cups plus 2 Tbsp. arrowroot starch
- 1 1⁄2 tsp. xanthan gum
- 1⁄2 tsp. ground cinnamon
- 1 1⁄2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1 tsp. salt
- 1 1⁄2 cup softened butter, divided
- 3⁄4 cup brown sugar
- 2 large eggs
- 3⁄4 cup pure pumpkin purée
- 1⁄2 cup plus 2 Tbsp. almond milk
- 2 tsp. vanilla extract, divided
- 1 cup marshmallow cream
- 1 cup butter, softened
- 1 1⁄4 cup confectioners’ sugar, divided
- 1 tsp. vanilla extract
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together brown rice flour, arrowroot starch, xanthan gum, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, cream 1⁄2 cup butter and brown sugar together until well incorporated, about 2 minutes. Beat in the eggs, pumpkin, milk, and 1 teaspoon vanilla. Reduce speed to low and slowly add dry ingredients to form a thick batter.
- Scoop 1⁄4 cup of batter per cake onto the prepared baking sheets and separate each by 2 inches. Bake for 15 minutes, rotating trays and switching racks halfway through baking, until tops of cakes are puffed and spring back when you touch them. Cool completely on a wire rack.
- In a large bowl, beat marshmallow cream and 1 cup butter for 3 to 4 minutes until light and fluffy. Add 1 cup confectioners’ sugar and remaining vanilla. Gradually increase speed to medium-high and beat to smooth and creamy. Frost half the cookies and top with remaining cookies. Dust tops with the remaining confectioners’ sugar.