I hope you enjoy these Pumpkin Whoopie pies.  My Aunt Cathy was a wonderful baker, and made Chocolate Whoopie Pies for as long as I can remember.  I developed this recipe one year based upon her chocolate whoopie pies and my pumpkin bread recipe.  I have also included my recipe that uses my gluten free flour. The Gluten free version is very similar  to the original flour version, in my opinion.

Pumpkin Whoopie pies

Pre-heat oven to 350° (340°convection oven)

• 1-1/2 cups whole wheat white flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp cloves
• 1 cup brown sugar
• 2 tsp fresh ginger (1 tsp ground dried)
• 1 tsp vanilla
• 2 Tbsp molasses
• 3 Tbsp aquafaba whipped
• 1- 1/2 cups of canned or homemade pumpkin puree
• 1/2 cup unsweetened apple sauce

Gluten Free Pumpkin Whoopie Pies

Pre-heat oven to 350° (340° convection)

• 210 grams Gluten free Flour (recipe below)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp cloves
• 200 grams (1 cup) brown sugar
• 2 tsp fresh ginger (1 tsp ground dried)
• 1 tsp vanilla
• 2 Tbsp molasses
• 3 tbsp aquafaba or 2 flax egg substitute
• 350 grams of canned or homemade pumpkin puree
• 105 grams (1/2 cup) unsweetened applesauce
• 1 tsp psyllium husk  (add to the wet)

You don’t need to set out your ingredients.  I don’t always.  But if you are doing multiple things at the same time it does make sure that you don’t forget an ingredient.

• In a large bowl add all dry ingredients

 

• Mix until well combined, using a whisk if you like.

•  In a separate bowl or in the bowl of a mixer add all the wet ingredients

 

 

• Using a whisk or rubber spatula stir ingredients

• Mix until all ingredients are blended

• Pour the wet mixture into the flour and still until incorporated.

• Ta-Da.. seriously you don’t need a mixer.. but you can… This batter is slightly thicker than cupcake batter

• I use an ice cream scoop for these too.  It makes the whoopie pies uniform in size.

• Scoop batter on a cookie sheet covered in parchment paper 2 inches apart.
• Place in pre-heated oven for 16 minutes (approximately)

• Remove from oven.  Let cool on baking sheet for 5 minutes
• Place on cooling rack to cool completely

• Using your favourite icing or my Cashew Cream cheese icing recipe fill one side of the cookies with icing
• Place the cookie together

CASHEW CREAM CHEESE ICING RECIPE

• I swirl the icing on with a piping bag, but you can use a spoon to put a dollop.

These are the finished Pumpkin Whoopie Pies made from regular All-purpose flour.

Here are the Pumpkin Whoopie pies made with Gluten free flour.

Each has a very soft texture.

These keep best in the refrigerator, especially with the Cream Cheese icing.

*Gluten Free Flour Recipe

• 200 grams brown rice flour
• 150 grams sorghum flour
• 250 grams sweet rice flour
• 200 grams potato starch
• 100 grams tapioca powder
• 100 grams cornstarch

This is easiest when you weigh all the ingredients using an electric kitchen scale.  Combine all ingredients and store in an airtight container.  (Post to come)