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–+ servings

Pumpkin Whoopie Pies

Gluten Free Pumpkin Whoopie Pies are soft, cake-like spiced pumpkin cookies filled with a silky dark chocolate ganache that is surprisingly easy to make!
5 from 4 votes
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Prep Time: 25 minutes
Cook Time: 15 minutes
Cooling Time:: 2 hours
Total Time: 2 hours 30 minutes
Servings: 14 whoopie pies
Calories: 352kcal

Ingredients  

For the whoopies:

  • 1 cup sugar
  • 1 cup butter
  • 1 egg
  • 1 cup canned 100% pumpkin
  • 2 cups gluten free flour blend with xanthan gum - I like Bob's Red Mill 1 to 1 Baking Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon Salt

For the ganache:

  • 1 cup chocolate chips - dark or semi-sweet
  • ½ cup heavy cream
  • 4 tablespoon butter
  • ¼ cup sugar
  • ¼ teaspoon salt

Instructions

Make the ganache first:

  • Combine the chocolate, cream, sugar and salt into a microwaveable bowl and heat until the cream just begins to boil, about 1-2 minutes.
  • Slowly and carefully stir the mixture until the cream fully incorporates into the chocolate mixture. Add butter a little at a time and stir until combined completely.
  • Transfer the chocolate ganache into a ziplock bag, squeezing the air out completely as you seal it.  Let cool and thicken until it is as thick as peanut butter.  It will take several hours at room temp or an hour or two in the fridge.  If you live in a warm climate, it may not thicken up enough at room temp.

For the Whoopies:

  • Preheat oven to 375 degrees.
  • In a large bowl, blend sugar and butter.
  • Add egg, then pumpkin and blend until well combined.
  • Add flour, baking soda, baking powder, cinnamon and salt. Mix by hand until combined.
  • Put batter into a gallon sized ziplock bag.
  • Cut ½ inch off of one corner. Pipe 1-2 inch circles of batter onto a parchment lined cookie sheet. I draw circles on the underside of the parchment as a guide for the batter.
  • Bake for 12-15 minutes until whoopies are slightly browned. Remove from oven and let cool completely before filling.

Assembly:

  • Cut ½ inch off the corner of the bag with the ganache in it. Pipe the ganache onto the flat side of one cookie.
  • Use another cookie to create the “sandwich” or whoopie pie. Repeat until all whoopie pies are made.

Notes

*Recipe updated 4.25.22

Nutrition

Nutrition Facts
Pumpkin Whoopie Pies
Amount per Serving
Calories
352
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
67
mg
22
%
Sodium
 
332
mg
14
%
Potassium
 
54
mg
2
%
Carbohydrates
 
37
g
12
%
Fiber
 
2
g
8
%
Sugar
 
24
g
27
%
Protein
 
3
g
6
%
Vitamin A
 
3371
IU
67
%
Vitamin C
 
1
mg
1
%
Calcium
 
47
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.