Gluten Free Chocolate Pumpkin Whoopie Pies
Author: 
Recipe type: Dessert
Serves: 12
 
I love this gluten-free version of my favorite whoopie pie recipe made with gluten-free 1 to 1 baking flour and almond flour. This recipe is surprisingly simple, and it's a kid (and adult) fave! Pumpkin makes its way into both the cookie dough and the filling.
Ingredients
For the Cakes
  • 1 cup gluten-free 1 to 1 baking flour
  • ¾ cup almond flour
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 large egg, beaten
  • 1 cup 1% low-fat milk
  • ¾ cup granulated sugar
  • ¼ cup canned pumpkin purée
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • For the Filling:
  • One 8-ounce package ⅓ less fat cream cheese, softened at room temperature for about 30 minutes
  • ¼ cup canned pumpkin purée
  • 1 teaspoon vanilla extract
  • ½ cup powdered sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
Instructions
  1. Preheat the oven to 400° F. Line two large baking sheets with parchment paper and set aside, Whisk together the gluten-free flour, almond flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a large bowl. Set aside.
  2. Combine the egg, milk, sugar, pumpkin, lemon juice, and vanilla in a medium bowl and whisk together until well combined. Whisk or stir the milk mixture into the dry ingredients until well combined.
  3. Drop heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1 inch between the cakes. Bake, 1 sheet at a time, about 8 minutes, or until the cakes are puffed and springy to the touch. Cool for 5 minutes on the baking sheet before transferring to a wire rack. Repeat with the remaining batter. You should make a total of 24 cakes.
  4. For the filling, place the cream cheese, pumpkin, and vanilla extract in a large bowl, and whisk until smooth and combined. Gradually whisk in the powdered sugar, cinnamon, and salt until blended.
  5. To assemble, spread about 2 tablespoons of the filling on the flat side of half of the cakes (a total of 12), and then top with the remaining cakes to create the pies.
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2020/10/27/gluten-free-chocolate-pumpkin-whoopie-pies-why-i-love-canned-pumpkin-puree/