Soft pumpkin cookies sandwich a delicious marshmallow cream filling for a gluten free whoopie pie the whole family will love.
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This is my first ever official Gluten Free post. Neither Grumpy or I need to eat gluten free, but the number of friends we have that do seems to have really grown. However, two things prompted me to make these goodies. Price Chopper and my friend Theresa.
How did Price Chopper prompt me? They invited me to a baking class that was going to feature two cookbook authors, one of them being Elizabeth Barone. Elizabeth is the author of Easy Gluten-Free Baking. and has her own website with free recipes.
I had photos of the event but since I loaded them onto my computer the hard drive has failed and I can't retrieve the photos. So, until Justin (my favorite computer programmer and wonderful son) tries to recover any data from the dead drive I don't have any of my files that were on my computer. Big lesson - back your computer files up every day that you use them because one day you may lose every one of them!
If I had to eat gluten free I wouldn't be missing out on anything when it came to whoopie pies! Even Grumpy said they were good (and more than once!)! This is definitely a recipe to make if your craving some goodies and can't eat gluten. I believe I made my friend Theresa, who was visiting me and who is gluten free, very happy! Grumpy will be taking a few of them to a co-worker who is gluten free and who doesn't get to eat the other goodies I send with him to work.
Thank you to Price Chopper for the invitation, my registration fee was comped in exchange for blogging.
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Gluten Free Whoopie Pies
Soft pumpkin cookies sandwich a delicious marshmallow cream filling for a gluten free whoopie pie the whole family will love.
Ingredients
For the cookies
- 1 cup white rice flour
- ½ cup sweet rice flour
- ½ cup cornstarch (or potato starch)
- 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.
Nutrition
Calories: 219kcalCarbohydrates: 31gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 36mgSodium: 154mgPotassium: 39mgFiber: 1gSugar: 18gVitamin A: 1848IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Rachelle
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}
Those look delicious! I've never tried baking gluten-free but I want to. Thanks for sharing!
Tangled Noodle
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
they look so good and anything pumpkin draws me right in!
Kathleen
Another hit Shelby! Who knew gluten free could be so delicious?!!!
marla {family fresh cooking}a
These are the ultimate pumpkin whoopie pies!
Anonymous
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
Yum! I love whoopie pies!
Elizabeth Barbone
These look fantastic! I am so glad you were able to have fun with the recipe!
Fallon
mmm that actually sounds really good. I think this is the first time I've seen a gluten free whoopie pie!
vanillasugarblog
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
Wow, they turned out perfect! Congrats, they're beautiful! Great post and sweet to do something so nice for your friend. 😀
honeyb
Wow, you've never guess those were gluten free. They look great!
claudia @Whats cookin
These are perfect cookies, and you did a great job making them healthier tasting and the look is perfect.
Shelby
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
For those with gluten intolerance these whoppies would be a welcome treat, but then from the sounds of it so we would all.