For a fun healthy baking idea perfectly fit for the holidays, try out this Pumpkin Whoopie Pies recipe from Anne Colagioia. This gluten free whoopie pies recipe also shows you how to make a lighter whoopie pie filling.
2 Cup (32 tbs)
Dark brown sugar
1 Cup (16 tbs), firmly packed
Pumpkin pie spice
1 Cup (16 tbs)
1⁄3 Cup (5.33 tbs)
1⁄3 Cup (5.33 tbs), beaten
1⁄4 Cup (4 tbs), softened
Light cream cheese
1⁄2 Cup (8 tbs), softened
1 1⁄4 Cup (20 tbs)
1. Preheat the oven to 350 degree F or 175 degrees C.
2. Line 2 baking sheets with parchment paper or spray them with non-stick spray.
3. Add the Bisquick, brown sugar, and pumpkin pie spice to a medium bowl, then stir with a wire whisk to get everything well combined.
4. In a large bowl, whisk together the pumpkin puree, oil, eggs and vanilla until well combined.
5. Using a rubber spatula, stir the dry ingredients into the wet ingredients until the mixture is well combined (the batter will be fairly thick).
6. Use a medium scooper or two spoons to divide the batter evenly into 24 cookies onto the two prepared baking sheets.
7. Bake for 12 minutes, then rotate the pans and bake for another 6 minutes.
8. Remove them from the oven and allow cooling completely before filling.
9. For the filling, beat together the cream cheese and butter then add the sugar and vanilla, and beat until smooth and creamy.
10. When the cookies are completely cooled, turn half of the cookies upside down.
11. Place a generous dollop of the filling onto the centers of those cookies.
12. Top each with a second cookie and press down so that the filling just reaches the edges.
13. Leftovers should be stored in the refrigerator.
Gluten free desserts have a another jewel in the crown. This Gluten Free Pumpkin Whoopie Pie is worth trying for every sweet tooth. It is a rare recipe that doesn't take much to prepare but looks gorgeous. Watch the video to try it out!