Gluten Free Pumpkin Whoopie Pies

Updated at: Thu, 21 Nov 2024 09:04:16 GMT

Step 1

Preheat oven to 350F.

Step 2

Whisk together the pumpkin puree, coconut sugar, softened butter, agave nectar, eggs, and vanilla in a large bowl.

Step 3

Once combined, add the almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt to your bowl and whisk until incorporated.

Step 4

Line a baking sheet with parchment paper and use an ice cream scooper to scoop six large cookies onto the sheet (you’ll bake 2 batches).

Step 5

Bake the cookies for 20 minutes.

Step 6

Allow them to cool for about 10 minutes before transferring the cookies to a cooling rack.

Step 7

Allow the cookies to come to room temperature on the cooling rack.

Step 8

Once they are set and room temp, whisk together the softened cream cheese frosting, agave, and cinnamon in a medium bowl until smooth and combined.

Step 9

Transfer the frosting to a plastic sandwich bag or piping bag and cut off one corner.

Step 10

Squeeze the frosting in a circular motion around the bottom of the cookie and place another one, bottom-side on the frosting to create a sandwich.

Step 11

Set aside and continue until you have 6 cookie sandwiches.

Step 12

Serve at room temperature and store leftovers in the fridge.

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