PUMPKIN WHOOPIE PIES with SPICED CREAM CHEESE FILLING
Ingredients:
For Cookies:
1¾ cups brown rice flour
¾ cup almond flour
¼ cup tapioca flour
1½ tsp. baking powder
1½ tsp. xanthan gum
1 tsp. baking soda
½ tsp. salt
1 tablespoon cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
¼ tsp. ground nutmeg
½ cup unsalted butter, at room temperature
1½ cups light brown sugar, packed
2 eggs
1 15-ounce can pumpkin puree
2 tsp. vanilla extract
For Filling:
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups powdered sugar
2 tsp. vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Pinch of salt
Directions:
Preheat oven to 350 F.
In a medium sized bowl, sift together brown rice flour, almond flour, tapioca flour, baking powder, xanthan gum, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
In a large mixing bowl, cream the butter and brown sugar together using a hand mixer. Next, mix in the eggs one at a time, then stir in pumpkin puree and vanilla.
Fold the dry ingredients into the wet ingredients in 3 batches, gently mixing with a spatula until thoroughly combined.
Using a 2-inch kitchen scoop or tablespoon measure, scoop dough onto a baking sheet lined with parchment paper. Note, this dough is VERY sticky, so a kitchen or ice cream scoop with a lever works best. If using a tablespoon, use your finger to gently round the dough so no edges are sticking up! This batch of dough makes roughly 45 cookies, so I did 3 different baking sheets of 15 cookies a piece.
Bake cookies 14 - 17 minutes, just until cookies are slightly golden but still soft.
Remove cookies from baking sheet, place on a cooling rack, and allow to cool entirely before adding the filling.
To make filling, cream butter and cream cheese together in a medium sized mixing bowl using a hand mixer. Add in 1 cup of powdered sugar at a time until combined. Finally, mix in vanilla, cinnamon, nutmeg, and salt.
Once cookies are cooled, place 1 tablespoon of filling on the flat side of one cookie, then gently top with another cookie, making a perfect whoopie pie. This recipe will make roughly 45 cookies, or 22 whoopies!
............................................................................................................................................................
Happy Thanksgiving week, friends!! For my third and final pumpkin dessert I decided to bring y’all whoopie pies. :) I grew up on the west coast, and honestly had never even heard of a whoopie pie until I moved to the south. This dessert is genius! It’s a spongey cake-like cookie sandwich, with a delicious cream cheese filling in the middle! It took a few tries to get this recipe just right, but my gosh it was so worth the effort... these whoopie pies are so so tasty and I think you’ll love them just as much as I do!
Wherever you are celebrating, I hope you have a wonderful week full of good food! :)
Cheers,
Little Dixie
“The Lord is with me; he is my helper...” (Psalm 118:7)







