Pumpkin Spiced Whoopee Pies

What are they like?

-Lightly spiced, moist '“cakes”

-Pillowy soft nutmeg-cinnamon filling

gluten free dairy free whoopee pie recipe


This recipe can made as cupcakes or a cake, instead of whoopee pies. Although if you wish to make a 9-inch round cake, it would need to be doubled.

Makes about 8 whoopee pies, this recipe can be doubled

3/4 (96g) cup flour
1/2 tsp baking soda
1 tsp psyllium powder
1/4 tsp salt
Spices: 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp allspice, 1 tsp cocoa powder (optional)

1/4 cup plus 2 tbsp (64g) sunflower oil
1/2 cup (100g) sugar
1 egg

1/4 cup (19g) apple sauce

Filling (see note)
1 stick (113g) butter or vegan substitute like Earth Balance, at room temperature
1 cup (125g) powdered sugar, or to taste
1/8 tsp cinnamon
1/8 tsp nutmeg
salt to taste


1. Preheat the oven to 350°F.
2. Grease two whoopee pie pans even if they are nonstick, for about 18 whoopee pies.
3. In a medium bowl whisk together the dry ingredients.
4. In another medium bowl whisk together the wet ingredients. Add the dry to the wet ingredients and stir just until the lumps are gone.
5. Bake for 8 minutes or until the pies bounce back when the center is pressed on.
While they bake, prepare the buttercream. In a medium sized bowl mix together all of the filling ingredients.
6. Once the whoopee pies have cooled, they can be frosted and stored at room temperature for two days or in the fridge for 5 days.

Alternatively you can make a Swiss Meringue Buttercream which is great for Whoopee Pies. Or you can make a traditional buttercream and substitute some Marshmellow Fluff for some of the powdered sugar.

Here is a Swiss Meringue Buttercream recipe: https://prettysimplesweet.com/swiss-meringue-buttercream/