The Pioneer Woman Tasty Kitchen
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Gluten Free Pumpkin Whoopie Pies

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Pillowy soft, sweet, wholesome, portable delights. No difference between these and the glutenous kind!

Ingredients

  • FOR THE COOKIES:
  • 7-½ ounces, weight All Purpose Gluten Free Flour Mix
  • 1 teaspoon Xanthan Gum
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Ginger
  • ⅛ teaspoons Ground Cloves
  • 1  Egg, Slightly Beaten
  • ¾ cups Pure Pumpkin
  • ½ cups Vegetable Oil
  • 1 cup Brown Sugar, Firmly Packed
  • ½ teaspoons Vanilla Extract
  • FOR THE FILLING:
  • 3 ounces, weight Cream Cheese, Softened
  • ¾ cups Marshmallow Fluff

Preparation

Preheat oven to 350 degrees F. Cover a baking sheet with parchment paper.

In a large bowl combine flour mix, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

In a medium bowl combine egg, pumpkin, oil, sugar, and vanilla. Add this to the dry ingredients and mix until smooth.

Drop dough (it will be thin) by heaping tablespoonfuls onto the prepared pan leaving room for the cookies to spread.

Bake 10-12 minutes. Then remove from the oven and allow cookies to cool on racks.

Meanwhile, make filling. Combine softened cream cheese and marshmallow fluff until smooth.

Spread the filling onto the bottom of one cookie and top with another cookie to form a sandwich.

Makes about 14 Whoopie Pies.

One Comment

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momwhoprays05 on 11.23.2011

Im thinking these need refrigerated if made ahead of time bc of the cream cheese? Im making theme tonight form Thanksgiving tomorrow instead of pie.

One Review

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Brittany on 11.24.2011

The cookie portion came out as the most delicious gluten free cookies I’ve made, so I wanted to rate these higher. However the cream for between them was way too runny so we completely nixed that aspect of it and just ate them as cookies. Also, note for others that want to use this recipe: I used 1.75 cups of gluten free flour.

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