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Gluten & Dairy Free Pumpkin Whoopie Pies

October 16, 2017 by Mikki 20 Comments

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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.

Plate of 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.

Ingredients in various bowls for Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe

Print

Gluten & Dairy Free Pumpkin Whoopie Pies

Plate of Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe

★★★★★

5 from 1 reviews

These delicious, gluten-free and dairy-free Pumpkin Whoopie Pie are all things Fall.

  • Author: Mikki
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40
  • Yield: 12 Whoopie Pies
  • 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

  1. Place cashews in a medium bowl with filtered water and vanilla. Let soak at least 1 hour.
  2. Place cashews and vanilla water in blender and blend until smooth.
  3. Pour cashew mixture into an air-tight container and refrigerate until needed.
  4. Preheat oven to 350′ F
  5. Line two large baking sheets with parchment paper and set aside.
  6. Whisk together flour blend, baking soda, baking powder, pumpkin spice, and salt in a bowl and set aside.
  7. 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.
  8. Add in flour mixture and beat at a low speed until well mixed.
  9.  Using a large spoon, drop batter by tablespoonful onto prepared cookie sheets.
  10. Place in oven and bake for 9 to 10 minutes or until cookies are springy to the touch.
  11. Transfer to a cooling rack and allow to cool completely
  12. While cookies are cooling, remove cashew cream from refrigerator and place in a large bowl.
  13. Add in vegan butter, maple syrup, and then sift powder sugar into the mixture to keep from creating lumps.
  14. Using a hand mixer, blend until creamy and smooth.
  15. Spread the filing on the flat side of the cookies. Using about 2 Tablespoons per cookie. Top with another cookie.
  16. 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.

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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.

Close up of hand holding a Close up of stacked Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe

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.

Cashews soaking in water for Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe

 Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe

Powder sugar in sifted for 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.

Batter for pumpkin cookies in mixer for Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe

Pumpkin cookie parts on cooling rack for Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe

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

Pinnable Picture for the Gluten Free Dairy Free Pumpkin Whoopie Pies Recipe

Gluten Free Dairy Free Pumpkin Whoopie Pies with Maple Cream filling. Taste one of these and your pumpkin will be satisfied for sure

Filed Under: Gluten Free Recipes, Recipes

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Previous Post: « Gluten-Free Pasta with Roasted Butternut Squash
Next Post: Simple Steps To A Healthier Lifestyle – Step Two – Ask Yourself »

Reader Interactions

Comments

  1. Abbey Sharp

    October 16, 2017 at 10:36 am

    I’ve actually never had whoopie pies. These look so delicious and also super pretty

    ★★★★★

    Reply
    • Mikki

      October 16, 2017 at 11:12 am

      Oh my Abbey!! They are a must try!! Sooo delicious!! 🙂

      Reply
  2. Deborah @ Confessions of a mother runner

    October 16, 2017 at 12:30 pm

    I love the flavors that you have here! What a fun idea

    Reply
    • Mikki

      October 17, 2017 at 8:40 pm

      Thanks Deborah. They are definitely packed with flavor for sure.

      Reply
  3. Nicole @ Fitful Focus

    October 16, 2017 at 2:51 pm

    OMG! I can’t WAIT to make these! PINNED!

    Reply
    • Mikki

      October 17, 2017 at 8:39 pm

      Thanks so much Nicole. Let me know what you think of them if you make them.

      Reply
  4. Michelle Hartgraves

    October 16, 2017 at 3:21 pm

    Looks like a fun recipe to make. I have never worked with cashews this way but may have to give it a try.

    Reply
    • Mikki

      October 17, 2017 at 8:38 pm

      Thanks 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.

      Reply
  5. Rachel

    October 16, 2017 at 7:05 pm

    These look yummy. I’ll have to make them!

    Reply
    • Mikki

      October 17, 2017 at 8:38 pm

      Thanks Rachel. If you try them out, come back and let me know what you think.

      Reply
  6. Emily

    October 16, 2017 at 7:47 pm

    These look so good and I’m loving the ingredients list! Can’t wait to add these to my pumpkin recipe list 🙂

    Reply
    • Mikki

      October 17, 2017 at 8:37 pm

      Thanks Emily. Be sure to come back by and let me know if you try them out.

      Reply
  7. Kalee

    October 16, 2017 at 8:00 pm

    Yum! 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!

    Reply
    • Mikki

      October 17, 2017 at 8:37 pm

      Ha 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.

      Reply
  8. Rebecca

    October 16, 2017 at 8:02 pm

    I’m so intrigued! I love pumpkin & whoopie pies

    Reply
    • Mikki

      October 17, 2017 at 8:36 pm

      Thanks Rebecca. They are really easy to make a quite simple to make with regular ingredients too.

      Reply
  9. Christina Bauer

    October 16, 2017 at 10:44 pm

    Yep, 1000x yep. I’m totally making these for the next party.

    Reply
    • Mikki

      October 17, 2017 at 8:35 pm

      Thanks Christina! Let me know how they turn out!!

      Reply
  10. Julie @ Running in a Skirt

    October 17, 2017 at 9:43 am

    These look so cozy and fun! I love a good whoopie pie!

    Reply
    • Mikki

      October 17, 2017 at 8:35 pm

      Thanks Julie. There are a very comfy treat!

      Reply

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Hey there~

I’m Mikki. I am Certified Health Coach and the owner and writer of this here blog.

This is where I share a little of my crazy Florida life and a lot about my love for all things healthy. I love cooking, recipe creating, eating lots of veggies, and could possibly have a slight addiction to coffee and dark chocolate.

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