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
- 1½ tsp. xanthan gum
- ½ tsp. ground cinnamon
- 1½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1½ cup softened butter, divided
- ¾ cup brown sugar
- 2 large eggs
- ¾ cup pure pumpkin purée
- ½ cup plus 2 Tbsp. almond milk
- 2 tsp. vanilla extract, divided
- 1 cup marshmallow cream
- 1 cup butter, softened
- 1¼ 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 ½ 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 ¼ cup of batter per cake onto the prepared baking sheets and separate each by 2". 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 3–4 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.