Pumpkin Whoopie Pies Original & Gluten free


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




  • 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)

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