Closeup of Pumpkin Whoopie Pies in white dishes with some fully assembled and others open-faced to show the chocolate filling

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 1 vote
Closeup of Pumpkin Whoopie Pies in white dishes with some fully assembled and others open-faced to show the chocolate filling
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Pumpkin Whoopie Pies

Prep Time20 mins
Cook Time20 mins
Fridge Time2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 15 whoopie pies
Calories: 331kcal
Author: Shay Ryan

Ingredients

For the chocolate ganache filling:

  • 1 cup (180 g) dark or semi-sweet chocolate chips
  • ½ cup (120 mL) heavy cream
  • ¼ cup (50 g) granulated sugar
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • 4 tablespoons (60 g) butter

For the whoopie pies:

  • 1 cup (226 g) butter
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 1 cup (240 mL) canned pure pumpkin puree
  • 2 cups (240 g) gluten-free all-purpose flour (I’ve used Pillsbury and Bob's Red Mill 1-to-1 GF Baking Flour)
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (4 g) baking powder
  • 2 teaspoons (5 g) ground cinnamon
  • ¼ teaspoon (1.5 g) kosher or fine sea salt

Instructions

  • Make the chocolate ganache filling: Put chocolate, cream, sugar, and salt in a small bowl.
  • Heat in the microwave until it barely starts to boil. Approximately 1-2 minutes.
  • Slowly and carefully stir the mixture until the cream fully incorporates into the chocolate mixture and the sugar dissolves. Add the butter in small pieces and stir until it has melted and combined completely with the chocolate.
  • Transfer to a plastic food storage 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 temperature or 1-2 hours in the fridge. If you live in a warm climate, it may not thicken up enough at room temp.
  • Make the pumpkin whoopie pies: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • In a large bowl, blend butter and sugar. 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 plastic food storage bag. Cut ½ inch off one corner. Pipe 1-2 inch circles of batter (depending on how large you’d like them to be) onto the baking 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 the oven and let cool completely.
  • Cut ½ inch off the corner of the ganache bag. 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.

Nutrition

Nutrition Facts
Pumpkin Whoopie Pies
Amount Per Serving
Calories 331 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 13g65%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 53mg18%
Sodium 300mg13%
Potassium 132mg4%
Carbohydrates 37g12%
Fiber 3g12%
Sugar 22g24%
Protein 4g8%
Vitamin A 3061IU61%
Vitamin C 1mg1%
Calcium 85mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chocolate Fall Pumpkin Shay Ryan Whoopie Pie
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