Friday, October 4, 2013

Gluten-Free Pumpkin Whoopie Pies

I made these for my daughters church group last year. They were devoured and no one could tell they were gluten-free. These are perfect for any Halloween or Thanksgiving get together. They taste like pumpkin pie topped with whipped cream.

Gluten-Free Pumpkin Whoopie Pies
adapted from Gluten-Free on a Shoestring

1 1/4 cups better batter gluten-free flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup brown sugar
1 cup pumpkin puree
2 tablespoons butter, at room temperature
2 tablespoons vegetable shortening, melted 

1 teaspoon vanilla extract
1 egg at room temperature, beaten
1/2 cup + 2 tablespoons milk, at room temperature

6 ounces cream cheese, at room temperature
2 tablespoons butter, at room temperature
1 1/2 cups powdered sugar
1 tsp pumpkin pie spice

Preheat your oven to 350°F. Line rimmed baking sheets with parchment paper and set them aside.

In a large bowl, place the flour, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar and whisk until well-combined, making sure to work out any lumps in the brown sugar. Add the butter, shortening, vanilla, pumpkin, egg and milk, mixing well after each addition. The batter should be smooth and thick, but soft.

Fill a pastry bag or a large ziplock bag with the dough.  I find this easiest by placing the bag over a bowl. 
Cut off 1/2 inch of one corner. Pipe rounds about 1 1/2 inches in diameter, about 1 1/2 inches apart on the prepared baking sheets. With wet fingers smooth and flatten the rounds until they are about 2 inches in diameter and 1/2 inch thick. Repeat with the remaining batter.
Place in the center of the preheated oven and bake until lightly golden brown all over, and the center springs back when pressed lightly, about 12 minutes. Remove from the oven and allow to cool completely on the baking sheet.

While the cakes are cooling, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, place the butter and cream cheese, and mix on medium-high speed until light and fluffy. Add the confectioners’ sugar and salt, and mix until all of the sugar is absorbed and the filling has thickened.

Once the pies are completely cool, place them in pairs of similar shape and size. Place the filling in a clean pastry bag fitted with a clean large, plain tip, or just cut off the corner and pipe filling onto the underside of one pie of each pair, stopping just short of the edge of the pie. Cover the filling with the other pie in each pair, and press down gently to force the filling to the edge of the pie. Chill until the filling is firm. Serve chilled.

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