These pumpkin whoopie pies are a simple gluten-free treat for fall. Making whoopie pies from scratch can seem intimidating, but this recipe breaks it down step-by-step.
Key takeaways
- Use 100% pure pumpkin puree, not pie filling.
- Measure gluten-free flour accurately using the spoon and level method.
- Do not overmix the batter once dry ingredients are added.
- Bake until a toothpick comes out with moist crumbs attached.
Fall’s Fave: Gluten-Free Pumpkin Whoopie Pies!
Ingredients
Method
- Preheat the oven to 375F and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the gluten-free 1:1 baking flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. Set aside.
- In a large bowl, whisk together the vegetable oil, light brown sugar, and granulated sugar. Add the pumpkin puree, eggs, and vanilla extract and mix very well to combine.
- Add the dry ingredients to the wet ingredients and stir until the dough is thoroughly combined and smooth.
- Drop batter by rounded tablespoon-sized scoops onto a parchment paper lined baking sheet, spacing scoops at least 2″ apart. Bake for 10-12 minutes.
- Let the cookies cool on the baking sheet completely before filling.
Notes
– If your batter seems too thick, resist the urge to add more liquid; it should be a scoopable consistency.
– Store leftover whoopie pies in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the unfilled cookies for up to 2 months and fill just before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique That Makes It: Emulsification and Hydration
The success of these gluten-free pumpkin whoopie pies hinges on two key principles: proper emulsification of the wet ingredients and the precise hydration provided by the pumpkin puree. The combination of vegetable oil, brown sugar, and granulated sugar creates a base that, when beaten, begins to emulsify. This process traps air and helps to create a tender crumb. The pumpkin puree is the star hydrator here. Unlike recipes that rely solely on eggs or dairy for moisture, pumpkin puree provides significant liquid content. It’s crucial to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that would alter the flavor and texture. The puree’s high moisture content, combined with the sugars, contributes to the characteristic soft, cake-like texture of a whoopie pie. Overmixing after adding the dry ingredients can disrupt the gluten-free flour’s structure and lead to a tough or gummy texture, so a gentle fold is essential.
Troubleshooting
- Problem: Pies are too flat and spread excessively.
Fix: Ensure your baking powder is fresh and active. Over-creaming the wet ingredients can also incorporate too much air, causing them to spread. Cream the sugars and oil until just combined, then gently mix in the pumpkin. Avoid overmixing when adding dry ingredients. Chilling the batter for 30 minutes can also help prevent excessive spreading. - Problem: Pies are dry or crumbly.
Fix: This is often due to insufficient moisture or overbaking. Double-check that you used the correct amount of pumpkin puree and that it was 100% pumpkin. Measure your gluten-free flour accurately (spoon and level method). Bake only until a toothpick inserted into the center comes out with moist crumbs attached, not completely clean. - Problem: Pies have a gummy texture.
Fix: Gummy texture in gluten-free baking can result from overmixing the batter after the dry ingredients are added, which can make the starches swell unevenly. Mix the dry ingredients into the wet ingredients until *just* combined. Another cause can be underbaking; ensure the pies are baked through until a toothpick comes out with moist crumbs. - Problem: Unevenly baked or browned pies.
Fix: Ensure your oven temperature is accurate by using an oven thermometer. Rotate your baking sheets halfway through the baking time to promote even heat distribution. Avoid overcrowding the baking sheet, allowing air to circulate around each pie.
Substitutions
- Gluten-Free Flour: A good quality gluten-free 1:1 baking blend containing xanthan gum is essential. Substituting with a single type of gluten-free flour (like almond or coconut) will significantly alter the texture and may require rebalancing of liquids and fats. The result will likely be denser and less cake-like.
- Vegetable Oil: Melted coconut oil or a neutral-flavored oil like canola or grapeseed oil can be used. The flavor profile might be slightly altered depending on the oil chosen. Using butter is not recommended as it has a different fat composition and will change the texture significantly, likely making them more cakey and less chewy.
- Brown Sugar: Coconut sugar or a dark brown sugar can be substituted. This may impart a slightly different flavor and color. The texture might be a bit less moist due to the different moisture content of these sugars compared to light brown sugar.
- Pumpkin Puree: Sweet potato puree can be used as a substitute. This will result in a slightly different flavor and a potentially denser, more moist texture. Ensure it is plain puree and not seasoned or sweetened.
Pro tips
- For the most intense pumpkin flavor, make sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- If your batter seems too thick, resist the urge to add more liquid; it should be a scoopable consistency.
- Store leftover whoopie pies in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the unfilled cookies for up to 2 months and fill just before serving.
These gluten-free pumpkin whoopie pies are a delightful way to celebrate the flavors of the season. Experiment with different filling variations like cream cheese or maple buttercream. Enjoy!
Frequently asked questions
What is the best way to measure gluten-free flour for these pies?
For gluten-free baking, it’s crucial to measure flour accurately. Use the “spoon and level” method: spoon the flour into your measuring cup until it’s overflowing, then sweep the excess off with a straight edge. This prevents packing too much flour, which can lead to dry, dense pies.
Can I use pumpkin pie filling instead of pumpkin puree?
No, it is essential to use 100% pure pumpkin puree. Pumpkin pie filling contains added sugars, spices, and thickeners that will significantly alter the flavor, sweetness, and texture of your whoopie pies, likely resulting in a confection that is too sweet and has an undesirable consistency.
How do I prevent my gluten-free whoopie pies from spreading too much?
Ensure your baking powder is fresh. Avoid over-creaming the wet ingredients. Chilling the batter for about 30 minutes before scooping can also help firm it up, reducing spread during baking and maintaining a better shape.
My whoopie pies came out dry. What did I do wrong?
Dryness usually indicates insufficient moisture or overbaking. Double-check that you used the correct amount of 100% pumpkin puree and measured your gluten-free flour correctly. Bake only until a toothpick inserted into the center comes out with moist crumbs, not completely clean, to retain moisture.
Try this next: Gluten-Free Pumpkin Pie Cupcakes Recipe
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