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Gluten-Free, Grain-Free Pumpkin Whoopie Pies

Gluten-Free, Grain-Free Pumpkin Whoopie Pies

These whoopie pies make for a great spongy cookie on their own – the cookies almost taste a bit like muffin tops. Two spiced cookies are paired together with whipped butter, cream cheese and maple syrup to sweeten.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 12 pies
Calories 282 kcal
Author Carrie Vitt


For the Cookies:

  • 8 tablespoons unsalted butter melted (or coconut oil)
  • 1/4 cup honey or maple syrup I prefer a light honey such as clover
  • 2 large eggs room temperature
  • 3/4 cup pure pumpkin purée
  • 1 teaspoon vanilla extract
  • 1 3/4 cups almond flour
  • 3 tablespoons coconut flour add an extra teaspoon
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 3 teaspoons pumpkin pie spice blend
  • 1/2 teaspoon Celtic sea salt

For the Filling:

  • 1/2 stick unsalted butter softened
  • 8 ounces cream cheese room temperature
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F and adjust rack to middle position. Whisk together melted butter, honey, eggs, pumpkin purée, and vanilla. In a separate bowl whisk together the flours, baking powder, baking soda, pumpkin pie spice, and sea salt. Pour flour mixture into wet mixture and whisk until just mixed.
  2. Using a 2-inch ice cream scoop, drop 18 mounds this will only make 9 pies, since you need 2 mounds per pie batter onto a baking sheet lined with parchment paper. Bake 12 minutes, until springy to the touch. Cool completely. Repeat with remaining batter.
  3. Whisk together the butter, cream cheese, maple syrup, and vanilla until fluffy (if it’s not sweet enough for your taste, simply add a bit more maple syrup). Spread the flat side of 8 cakes with the cream cheese frosting and top with another cake.