Forget about turkey, stuffing, mashed potatoes, string beans, gravy, and apple pie. Thanksgiving at my house means one thing: gluten-free pumpkin whoopie pies! These delicious treats have been a staple during the holidays in my house since I was a little girl. Over the years my mother has adapted a recipe she found in the Boston Globe to the perfect gluten-free version. May your family enjoy them as much as we do, and happy Thanksgiving!
Laura’s Gluten-Free Pumpkin Whoopie Pies
Ingredients
For the pies:
- 2 cups brown sugar
- 1 cup vegetable oil
- 1 1/2 cups canned pumpkin
- 2 eggs
- 2 cups rice flour
- 1/2 cup tapioca flour
- 1/2 cup potato starch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 1/2 tablespoon cinnamon
- 1/2 tablespoon ginger
- 1/2 tablespoon ground cloves
For the filling:
- 1 egg white, beaten
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2 cups confectioners sugar
- 3/4 cup shortening
To make the pies:
Preheat oven to 350 degrees. Grease a cookie sheet.
In a mixer or food processor, mix the sugar and oil. Add the pumpkin and eggs. Mix well.
In a separate bowl, mix the remaining pie ingredients. Add the flour mixture to the egg mixture, and mix well. Drop the dough by heaping tablespoons onto the cookie sheet. Bake 10 to 12 minutes. Let cool completely before adding filling.
To make the filling:
Mix the egg white, milk, vanilla and 1 cup of the sugar in a food processor or mixer. Add the second cup of sugar and the shortening. Mix well. To assemble the pies, spread a dab of filling on the flat side of one cookie. Top with another cookie to form a sandwich. Makes about three dozen.
The Gluten-Free Guru 