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
- 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. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- 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.