Soft, spiced, and perfectly pumpkin-y — these gluten-free pumpkin whoopie pies are a fall favorite that combine the warmth of pumpkin spice with a creamy, tangy filling. Perfect for parties, holidays, or simply indulging at home, they’re a dessert everyone will love!

Why You’ll Love This Recipe

• 100% gluten-free but just as fluffy as classic whoopie pies.
• Rich pumpkin flavor enhanced with warm spices.
• Cream cheese filling adds a tangy, creamy balance.
• Fun handheld dessert that’s great for sharing.
• Easy to make in just over 30 minutes!

Ingredients

For the pumpkin pies:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract

For the filling:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 oz cream cheese, softened

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 whoopie pies

Step-by-Step Instructions

Step 1: Preheat and prepare pans

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Mix dry ingredients

In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Step 3: Cream butter and sugar

In a large bowl, beat butter and brown sugar until light and fluffy.

Step 4: Add wet ingredients

Mix in egg, pumpkin puree, and vanilla until combined.

Step 5: Combine mixtures

Gradually add dry ingredients to wet ingredients, stirring until just incorporated.

Step 6: Shape cookies

Drop tablespoon-sized dollops of batter onto prepared sheets, spacing 2 inches apart.

Step 7: Bake

Bake for 12–15 minutes, or until a toothpick comes out clean. Cool completely on wire racks.

Step 8: Make the filling

Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.

Step 9: Assemble whoopie pies

Spread or pipe filling onto the flat side of half the cakes, then sandwich with the remaining cakes.

Frequently Asked Questions

Can I make these dairy-free?
Yes! Use dairy-free butter and cream cheese alternatives for both the cakes and the filling.

How should I store pumpkin whoopie pies?
Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.

Can I freeze them?
Yes, freeze assembled pies individually wrapped for up to 2 months. Thaw overnight in the fridge.

Do I need a specific gluten-free flour blend?
Any 1:1 gluten-free baking flour blend should work well for this recipe.

Final Thoughts

These Fluffy Gluten-Free Pumpkin Whoopie Pies are everything you love about pumpkin season in one delicious bite! With their soft, spiced cakes and creamy filling, they’re guaranteed to impress — whether you’re baking for family, friends, or just yourself.