Believe it or not, but I made it all the way to my late 20’s before I had ever tried a Whoopie Pie. Hard to believe I know, but for some reason, these glorious sandwich cookie type creations never crossed my path. I loved them from the get go, so when I had to change my diet due to food intolerance’s, I was more than ready to come up with a Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe.
Disclosure: This post may contain affiliate links.
Allergy Friendly Whoopie Pies
When I first started baking gluten-free and dairy-free desserts I found it really hard. Gluten is what binds the dough and helps it be light and airy, so without it… well…you basically get rocks.
That is, until you practice and make A LOT of mistakes and then finally figure out what it takes to make an allergy friendly treat work.
Gluten & Dairy Free Pumpkin Whoopie Pies
These delicious, gluten-free and dairy-free Pumpkin Whoopie Pie are all things Fall.
- Prep Time: 30
- Cook Time: 10
- Total Time: 40
- Yield: 12 Whoopie Pies 1x
- Category: Dessert
Ingredients
Pumpkin Cookies
- 2 cups Gluten-Free Flour Blend (the one I use)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon pumpkin pie spice (the one I use)
- 1/2 teaspoon salt
- 1 cup firmly packed brown sugar
- 8 Tablespoons melted vegan butter or butter flavored coconut oil (the one I use)
- 1/2 cup pumpkin puree
- 1/4 cup dairy-free milk
- 1 flax egg* or 1 egg
- 1 teaspoon pure vanilla
Maple Cream Filling
- 1 cup of raw cashews
- 1 cup of filtered water
- 1 teaspoon pure vanilla
- 4 Tablespoons vegan butter, softened
- 2 teaspoons maple syrup
- 4 cups powdered sugar
Instructions
- Place cashews in a medium bowl with filtered water and vanilla. Let soak at least 1 hour.
- Place cashews and vanilla water in blender and blend until smooth.
- Pour cashew mixture into an air-tight container and refrigerate until needed.
- Preheat oven to 350′ F
- Line two large baking sheets with parchment paper and set aside.
- Whisk together flour blend, baking soda, baking powder, pumpkin spice, and salt in a bowl and set aside.
- In a mixing bowl, combine brown sugar and melted butter. Beat on medium speed until creamy. Add pumpkin puree, milk, flax egg, and vanilla. Beat until well combined.
- Add in flour mixture and beat at a low speed until well mixed.
- Using a large spoon, drop batter by tablespoonful onto prepared cookie sheets.
- Place in oven and bake for 9 to 10 minutes or until cookies are springy to the touch.
- Transfer to a cooling rack and allow to cool completely
- While cookies are cooling, remove cashew cream from refrigerator and place in a large bowl.
- Add in vegan butter, maple syrup, and then sift powder sugar into the mixture to keep from creating lumps.
- Using a hand mixer, blend until creamy and smooth.
- Spread the filing on the flat side of the cookies. Using about 2 Tablespoons per cookie. Top with another cookie.
- Keep in air-tight container in refrigerator until ready to serve.
Notes
*Flax Egg – In a small bowl, combine 1 TBSP of Flax Seed Meal with 3 TBSP of water. Whisk gently and allow to sit for a few minutes to thicken.
You Need A Little Whoopie In Your Life
Once I figured out what it takes to make gluten-free and dairy-free foods, I started having fun again in the kitchen. Making tasty, healthy, allergy friendly foods for my family was so much fun.
I know.. I know… You’re thinking… are these healthy?
To be honest, probably not. There is A LOT of powdered sugar and vegan butter in these things. Yet, even with that, part of being ‘happy in healthy‘ is knowing when it’s OK to treat yourself.
Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe
I definitely wouldn’t suggest eating these or making these every day, but when Fall comes around and you just want something festive to eat, these are a delicious, allergy friendly treat everyone will love.
Pulling It All Together
This recipe is a lot of fun to make. It takes a little bit of prep when it comes to soaking the cashews, but once you have that, it all comes together easily.
Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe
Soaking the cashews with the vanilla allows the nuts to soak up the vanilla flavoring. It allows the vanilla to stand out more and blend with the maple syrup flavor nicely.
The batter for the cookies alone is amazing. If you weren’t able to make the filling, you could easily make a glaze or even just shake some powdered sugar on these sandwich goodies and they would be fine on their own.
But, I do suggest making the filling..
it’s what makes the Whoopie in the Whoopie Pie.
Make Them & Let Me Know What You Think
I love getting comments and messages from readers who have tried my recipes and enjoyed them. So, if you decided to try these out… or have any questions… please come back and leave me a comment and let me know.
Pin It and Make It
Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe
Abbey Sharp
October 16, 2017 at 10:36 amI’ve actually never had whoopie pies. These look so delicious and also super pretty
★★★★★
Mikki
October 16, 2017 at 11:12 amOh my Abbey!! They are a must try!! Sooo delicious!! 🙂
Deborah @ Confessions of a mother runner
October 16, 2017 at 12:30 pmI love the flavors that you have here! What a fun idea
Mikki
October 17, 2017 at 8:40 pmThanks Deborah. They are definitely packed with flavor for sure.
Nicole @ Fitful Focus
October 16, 2017 at 2:51 pmOMG! I can’t WAIT to make these! PINNED!
Mikki
October 17, 2017 at 8:39 pmThanks so much Nicole. Let me know what you think of them if you make them.
Michelle Hartgraves
October 16, 2017 at 3:21 pmLooks like a fun recipe to make. I have never worked with cashews this way but may have to give it a try.
Mikki
October 17, 2017 at 8:38 pmThanks Michelle. I’m learning more and more of how I can use cashews. They are such a great substitute for a dairy cream or cheese type thing.
Rachel
October 16, 2017 at 7:05 pmThese look yummy. I’ll have to make them!
Mikki
October 17, 2017 at 8:38 pmThanks Rachel. If you try them out, come back and let me know what you think.
Emily
October 16, 2017 at 7:47 pmThese look so good and I’m loving the ingredients list! Can’t wait to add these to my pumpkin recipe list 🙂
Mikki
October 17, 2017 at 8:37 pmThanks Emily. Be sure to come back by and let me know if you try them out.
Kalee
October 16, 2017 at 8:00 pmYum! These look so light and airy! I’m glad it hear it’s normal to get rocks when perfecting a recipe though – gluten-free is hard! I’m so thankful for this yummy idea!
Mikki
October 17, 2017 at 8:37 pmHa ha. I know. I usually stand and say a prayer over any kind of gluten free batter I’m making because they can flop so easily.
Rebecca
October 16, 2017 at 8:02 pmI’m so intrigued! I love pumpkin & whoopie pies
Mikki
October 17, 2017 at 8:36 pmThanks Rebecca. They are really easy to make a quite simple to make with regular ingredients too.
Christina Bauer
October 16, 2017 at 10:44 pmYep, 1000x yep. I’m totally making these for the next party.
Mikki
October 17, 2017 at 8:35 pmThanks Christina! Let me know how they turn out!!
Julie @ Running in a Skirt
October 17, 2017 at 9:43 amThese look so cozy and fun! I love a good whoopie pie!
Mikki
October 17, 2017 at 8:35 pmThanks Julie. There are a very comfy treat!