Pumpkin Whoopie Pies

 

YIELD 10-12 Pies  |  PREP TIME 45 MINUTES  |  COOK TIME 10 MINUTES

INGREDIENTS

For the Gluten Free Flour Blend

  • 2 cups of freshly milled Congaree and Penn rice flour
  • 2/3 cup of potato flour or potato starch
  • 1/3 cup of tapioca flour
  • 1 teaspoon of xanthan gum

For the "PIE CRUST"

  •  2 cups of the above gluten free flour blend
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • 1/8 teaspoon of ground clove
  • 2 tablespoons of sorghum syrup
  • 1/2 teaspoon of salt
  • 1 cup of brown sugar
  • 4 ounces of softened butter
  • 1/2 can of pumpkin
  • 1/4 cup of milk
  • 1 large egg
  • 1 teaspoon of vanilla extract (ensure gluten free brand) 

For the Filling 

  • 2 tablespoons of softened butter
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoons of vanilla extract
  • 4 cups of confectioner's sugar

 

METHOD

The Pie Crust

  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Sift rice flour to remove larger pieces.
  3. In a medium sized mixing bowl, mix all dry ingredients: flour, spices, baking soda, baking powder, and salt. Cover and leave to the side. 
  4. In a stand mixer, or in another medium mixing bowl with electric hand mixer, beat brown sugar and 1/2 cup of butter in the bowl until creamy. 
  5. Then, add pumpkin, egg, milk, vanilla, sorghum, and mix together well. Add dry mix, and slowly beat until well incorporated. 
  6. On parchment lined cookie sheets, drop 1 tablespoon scoops, evenly spaced. 
  7. Bake cookies for 9-10 minutes. Cool down for several minutes before transferring off of cookie sheet, and shingle on a cooling plate until ready to assemble. 

Filling 

  1. Combine butter, spices, and extract and beat at medium speed until smooth.
  2. Slowly, and little by little, add the confectioner's sugar until all is mixed in and filling is creamy. 


Assembly

  1. Spread 2 tablespoons of filling between 2 cookies and sandwich together. 

  2. Sprinkle with confectioners sugar. Enjoy!

Recipe by Trey Hartinger  |  Photo by Lindsay Meyer