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Gluten Free Pumpkin Whoopie Pies

Whoopie pies are easy to make and fun to eat. These pumpkin sandwiches are filled with cream cheese and are a delicious bite sized treat.

pumpkin whoopie pies

I originally created this recipe last fall when I was 9 months pregnant and waiting on baby to make his appearance. I stayed busy in the kitchen (and passed the time, trying not to lose my mind) creating new and delicious recipes and this one quickly became a family favorite! If you love all things pumpkin, you’re going to want to add this to your list of recipes to make.

How to Make Gluten Free Pumpkin Whoopie Pies

  • These flourless whoopie pies start with a base of cashew butter and pumpkin puree, mixed together.
  • Next you’ll add in your eggs and mix till combined and then add in your baking soda, cinnamon and vanilla extract (lately I’ve been substituting vanilla extract for baker’s extract…it won’t cost you your first born child aka it’s affordable)
  • When your batter is ready, you’ll measure and drop using a tablespoon onto a parchment paper lined baking sheet and bake at 350 for 10 minutes.
  • After removing from the oven, you’ll transfer to a cooling rack. While the pies are cooling, you can prepare your cream cheese filling.

pumpkin whoopie pies cooling

How to make Cream Cheese Filling

  • In a glass mixing bowl you’ll add your softened cream cheese & butter (microwave for 30 seconds, if needed) and blend on low speed with a hand mixer.
  • Once the cream cheese & butter have come together, add your vanilla (or baker’s) extract, powdered sugar & milk (I use unsweetened almond milk).
  • Blend, on low speed, until mixture is combined and creamy.
  • Put cream cheese mixture in the fridge for 10 minutes to let set up and become firm.

pumpkin whoopie pie filling

Once your pumpkin whoopie pies are cooled and your cream cheese is firm, you’re ready to assemble.

How to assemble Pumpkin Whoopie Pies

  • Take one pumpkin whoopie pie and spoon cream cheese mixture on the flat side of the cookie.
  • Take another pumpkin whoopie pie and place on top, making a sandwich.
  • Repeat for each sandwich and store in fridge until ready to eat.

Gluten Free Pumpkin Whoopie Pies

Whoopie pies are easy to make and fun to eat. These pumpkin sandwiches are filled with cream cheese and are a delicious bite sized treat. 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 whoopie pies
Author Melissa


  • 1/2 cup cashew butter
  • 1/2 cup pure pumpkin puree
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 4 oz cream cheese softened
  • 1/4 cup butter softened
  • 1 tsp pure vanilla extract
  • 2 cups powdered sugar
  • 2 tbsp milk


  1. Preheat oven to 350 degrees and line baking sheet with parchment paper. 

    For the pies, mix cashew butter & pumpkin together. Add in eggs and mix till combined. Mix in baking soda, cinnamon & vanilla. 

    Using a tablespoon, drop the mixture onto parchment paper. 

    Bake for 10 minutes, remove from oven and let cool.

    In a mixing bowl, combine cream cheese & butter with a hand blender on low speed. Add in vanilla, powdered sugar and milk and continue blending till creamy. Place filling in fridge for 10 minutes until firm. 

    To assemble pumpkin whoopie pies, take one pumpkin cookie and spoon cream cheese filling on the flat side. Place another pumpkin cookie on top, making a sandwich. Repeat till all whoopie pies are assembled. 


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