These Pumpkin Whoopie Pies are soft, cake-like cookies filled with a creamy marshmallow center that tastes just like fall. They're made with warm spices and real pumpkin, creating a dessert that feels like something straight out of Grandma's kitchen.
I've always loved the smell of pumpkin baking in the oven. It reminds me of cozy afternoons back home when we'd mix up something sweet just as the leaves started to turn. If you enjoy my Soft Pumpkin Cookies with Butter Rum Frosting, you'll love this nostalgic twist that's just as soft and full of fall flavor.
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Why You'll Love This Recipe
Soft centers: each cookie bakes up tender and cake-like, the perfect texture for sandwiching that sweet filling.
Fall flavors: cinnamon, ginger, and pumpkin make every bite taste like autumn.
Gluten-free goodness: you'd never guess these pumpkin whoppie pies are made without wheat flour.
Key Ingredients for Gluten-Free Whoopie Pies
See the recipe card below for a full list of ingredients and instructions.
- Pumpkin puree: brings moisture and natural sweetness, giving that unmistakable pumpkin flavor.
- Rice flours: a blend of white and sweet rice flour keeps the cookies sot with just the right crumb.
- Cinnamon and ginger: these spices add warmth and depth to every bite.
- Marshmallow filling: a mix of butter, shortening, and marshmallow cream makes a fluffy, nostalgic center that holds the pies together beautifully.
Ingredient Substitutions
- Use potato starch in place of cornstarch if needed.
- Substitute all butter for the shortening in the filling for a richer flavor.
- Try maple extract instead of vanilla for a fun fall twist.
Variations on Pumpkin Whoopie Pies
- Chocolate chip pumpkin pies: stir mini chocolate chips into the batter for extra sweetness.
- Cream cheese filling: replace the marshmallow cream with cream cheese buttercream for a tangier contrast.
- Mini whoopie pies: use a teaspoon scoop for bite-sized treats perfect for sharing.
Tips for the Best Gluten Free Cookies
- Use room temperature ingredients. This helps the batter blend smoothly and evenly.
- Don't overmix. Mix just until combined to keep the cookies tender.
- Cool completely before filling. This keeps the marshmallow cream from melting into the cookies.
How to Store and Reheat
Store whoopie pies in an airtight container in the refrigerator for up to 5 days. To enjoy them again, let them sit at room temperature for about 15 minutes before serving so the filling softens.
More Fall Desserts You'll Love
If you enjoy baking with pumpkin, try my Pumpkin Spice Waffles, Pumpkin Granola, Pumpkin Snickerdoodle Cookies, and Pumpkin Pie Pudding Dessert.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pumpkin Whoopie Pies
Equipment
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Ingredients
For the cookies
- 1 cup white rice flour
- ½ cup sweet rice flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- ½ cup butter , softened
- 1 cup granulated sugar
- 2 large eggs , room temperature, lightly beaten
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Marshmallow Filling
- ½ cup unsalted butter , room temperature
- ¼ cup vegetable shortening
- ¾ cup confectioners' sugar
- 7½ ounces marshmallow cream
- 1 teaspoon pure vanilla extract
Instructions
- Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together dry ingredients. In a large bowl of a cream together butter and sugar until thick.
- Add eggs, one at a time and mix until incorporated, Scrape sides of the bowl as you are going along.
- Add half of the dry ingredients. Mix until thoroughly incorporated. Add pumpkin and vanilla extract. Mix until combined. Add remaining ingredients and mix until a thick batter forms.
- Using a small cookie scoop, (about 1 tablespoon sized scoop), place batter on cookie sheet covered with parchment paper, about 2 inches apart. Bake for 15 minutes, or until cakes are golden brown and firm to the touch.
- While cakes cool, prepare filling. In a medium bowl, cream together the butter and vegetable shortening until light and fluffy. Use high speed on a handheld mixer. Add the powdered sugar and mix until combined. Add the marshmallow creme and vanilla extract. Mix until fluffy. Sandwich cooled whoopie pies together with marshmallow filling.
Rachelle says
Oh Shelby, these sound wonderful. You know I am gluten free (and blog it), I have been craving pumpkin lately but have limited my sweets also. I may have to break that. 🙂
Krista {Budget Gourmet Mom} says
Those look delicious! I've never tried baking gluten-free but I want to. Thanks for sharing!
Tangled Noodle says
Gluten-free or totally wheat-y, these pumpkin whoopie pies look so tempting! I've used rice flour in baked recipes before, but usually for cookies or Filipino treats. It's great to see that it can work for more cake-y recipes, too! 😎
Donalyn says
they look so good and anything pumpkin draws me right in!
Kathleen says
Another hit Shelby! Who knew gluten free could be so delicious?!!!
marla {family fresh cooking}a says
These are the ultimate pumpkin whoopie pies!
Anonymous says
Thanks for thinking of Phil's coworker that can't have gluten (that would be me!). These were a very welcome treat on a cold fall morning. I was just complaining to my husband last night that I was getting sick of the lack of variety in my food life.
Thanks again!
Heather
Nutmeg Nanny says
Yum! I love whoopie pies!
Elizabeth Barbone says
These look fantastic! I am so glad you were able to have fun with the recipe!
Fallon says
mmm that actually sounds really good. I think this is the first time I've seen a gluten free whoopie pie!
vanillasugarblog says
its amazing how many good recipes we have now for those in need of gluten free. i mean even walking thru whole foods they have a whole isle dedicated to it.
these look good Shel!
Suzanne says
Wow, they turned out perfect! Congrats, they're beautiful! Great post and sweet to do something so nice for your friend. 😀
honeyb says
Wow, you've never guess those were gluten free. They look great!
claudia @Whats cookin says
These are perfect cookies, and you did a great job making them healthier tasting and the look is perfect.
Shelby says
Definitely Val...if I was told I had to eat gluten free it might be difficult at first, but knowing there is gluten free food out there that does taste good would be encouraging!
bellini says
For those with gluten intolerance these whoppies would be a welcome treat, but then from the sounds of it so we would all.