Pumpkin Whoopie Pies – Gluten, Dairy, Egg, Soy and Nut Free

Who doesn’t love whoopie pies? They are basically an inverted cupcake, right? The origin of the whoopie pie is said to have come from the Amish in Pennsylvania. The pies were made from leftover cake batter and, according to Amish legend, children would scream “whoopeee!” when they found them packed in their lunches.  As for when the whoopie pie made it to the commercial world, they were first sold almost 100 years ago in 1925, in the Labadie Bakery, located in Lewiston, Maine. Needless to say, the whoopie pie has been a long loved American treat that has spanned 2 centuries!

This recipe came from my desperate need to create a dessert for my children’s school fall festival that my son could have, and that ALL of the kids would think was delicious and cool.  Since their original success, I have kept them in my fall pumpkin rotation for school or dinner party treats to bring.  Soft spice infused pumpkin cake/cookies that sandwich a thick layer of “cream cheese” frosting, or vanilla whichever fits your food needs. My kids love to spread the frosting and make the sandwiches for me since thicker frosting is better with whoopie pies.  But these cakes/cookies are absolutely delicious on their own, they don’t even need the frosting if you find it too sweet for you! I will tell you that my kids devoured the entire plate of these for breakfast while I was sleeping a bit later on a Saturday, so don’t blame me if this happens in your household.  Hide them!  Enjoy!

Pumpkin Whoopie Pies – Gluten, Dairy, Egg, Soy and Nut Free

Pumpkin Whoopie Pies – Gluten, Dairy, Egg, Soy and Nut Free

Ingredients

  • 2 cups gluten free flour (I used Bob's Red Mill 1 to 1)
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1 t. pumpkin pie spice
  • 1/2 t. salt
  • 1/2 cup softened dairy free soy free "butter" (I use Earth Balance)
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup pumpkin
  • 1/4 cup non-dairy milk
  • 1 t. vanilla
  • 1 egg replacer (I used 1 Tblsp. ground chia + 3 Tblsp. water - let rest 10 minutes)
  • FROSTING:
  • 8 oz. non-dairy cream cheese*
  • 2tblsp. non-dairy butter
  • 2-3 cups powdered sugar
  • 1 t. cinnamon
  • 1 t. vanilla
  • *As an alternative to the non-dairy cream cheese, substitute 8 total ounces of butter to make a buttercream filling. Add more powdered sugar if you would like it sweeter or a thicker consistency.

Instructions

  1. Make Cookies:
  2. Preheat oven to 350.
  3. Combine dry ingredients through salt in bowl. Set aside.
  4. Blend butter and brown sugar at medium speed until dreamy, about a minute. Add pumpkin, milk, egg replacer and vanilla and beat until thoroughly combined.
  5. Using a spoon or scoop, drop 2 tablespoons batter onto an ungreased cookie sheet, lightly flattening dough with the back of a spoon, dipped in water to prevent sticking.
  6. Bake cookies for 10-11 minutes. Cool on cookie sheet for 3 minutes before removing to cool completely onto a cooling rack.
  7. Once cooled, sandwich a large dollop of "cream cheese" frosting" between 2 sandwiches!
  8. TO MAKE THE FROSTING:
  9. Blend all ingredients except for the powdered sugar, until smooth and fluffy. Make sure to scrape down the sides of the bowl several times and re-blend. Slowly add powdered sugar and again, blend and scrape down sides until frosting is smooth and creamy!
https://buddysaf.com/2018/10/pumpkin-whoopie-pies-gluten-dairy-egg-soy-and-nut-free/

** This recipe is based off of one I found years ago on the Land O’Lakes website.

1Comment
  • laura
    Posted at 16:13h, 19 November Reply

    I haven’t tried! But I would think that would be just fine. I would suggest wrapping each one individually and then storing in a large ziplock bag. Please let me know how it turns out!

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