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  • Serves 9 (5.2 lb)
Gluten-Free Tuesday: Pumpkin Whoopie Pies

Ingredients

  • 1 cup pure pumpkin puree 1 cup pure pumpkin puree
  • Cream Cheese Filling Cream Cheese Filling
  • 7 ounces (1 cup) granulated sugar 7 ounces (1 cup) granulated sugar
  • 3/4 cup powdered sugar 3/4 cup powdered sugar
  • 4 ounces (1 cup) white rice flour 4 ounces (1 cup) white rice flour
  • 1/2 cup (1 stick) butter, softened 1/2 cup (1 stick) butter, softened
  • 2 large eggs, at room temperature, lightly beaten 2 large eggs, at room temperature, lightly beaten
  • 2 ounces (1/2 cup) cornstarch or potato starch 2 ounces (1/2 cup) cornstarch or potato starch
  • 1/4 cup vegetable shortening 1/4 cup vegetable shortening
  • Marshmallow Filling Marshmallow Filling
  • 2 teaspoons milk 2 teaspoons milk
  • 1 teaspoon baking powder 1 teaspoon baking powder
  • 1 teaspoon baking soda 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract 1 teaspoon vanilla extract
  • 1/2 teaspoon salt 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum 1/4 teaspoon xanthan gum

Nutritional values
Per serving (9 oz)

% Daily Values*
  • Total fat 56.7g 73%
  • Saturated fat 32.1g 160%
  • Protein 7g 14%
  • Salt 762.1mg 33%
  • Total carbs 120.5g 44%
  • Fiber, total dietary 1.8g 6%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on seriouseats.com
Gluten-Free Tuesday: Pumpkin Whoopie Pies on seriouseats.com
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