Our delicious GF Pumpkin Spice Whoopie Pies from the Native Sun Bakery are featured in this month’s issue of Jacksonville Magazine just in time for the holidays! Pick up a copy in-store* or use the recipe below. Enjoy!
PUMPKIN WHOOPIE PIES
3 c. Any Gluten-Free Flour Blend
1 t. Baking Powder
1 t. Baking Soda
2 T. Organic Cinnamon
1 T. Organic Ginger
1 T. Organic Cloves
½ t. Organic Nutmeg
2-1/4 t. Xanthan gum
2 c. Organic Dark Brown Sugar
1 c. Organic Canola Oil
3 c. Chilled Pumpkin Puree
1 t. Gluten-Free Vanilla Extract
2 Large Eggs
1 t. Sea Salt
SPICED CRÈAM CHEESE FILLING
4 oz. Organic Unsalted Butter
8 oz. Organic Cream Cheese
1 tsp. Gluten-Free Vanilla Extract
16 oz. Organic Powdered Sugar
1 tsp. Organic Pumpkin Pie Spice
Dash Sea Salt
For the Whoopie Pies: Preheat oven to 350 degrees. Combine flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and xanthan gum in a large bowl and set aside. In another bowl, use a whisk to stir brown sugar and oil until there are no visible lumps. Add pumpkin puree and blend well, then stir in eggs and vanilla. Now, gradually add flour mixture to puree mixture and blend well. Using a heaping tablespoon, drop pie batter onto parchment lined baking sheets. Bake for approximately 10 minutes.
For the Cream Cheese Filling: Combine butter and cream cheese until smooth and creamy. Add powdered sugar, dash of salt, pumpkin pie spice and 1 tsp. vanilla extract. Blend until smooth and creamy.
Use a tablespoon to place the Spiced Cream Cheese Filling on the flat side of one Pumpkin Whoopie Pie and press second Whoopie Pie on top forming a sandwich.
If you are baking these for someone on a gluten-free diet, please read ingredient labels to ensure your ingredients are 100% gluten-free before consumption!
*Please Note: Jacksonville Magazine’s printed version of this recipe calls for 13 cups of flour vs. the correct amount of 3 cups.