Gluten-Free Pumpkin Whoopie Pies

Using The Really Great Food Company Pumpkin Bread Mix




  • 1 box RGF Pumpkin Bread Mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 1 cup eggs(approx 4 eggs) or egg replacement
  • 1 cup pure pumpkin(preferably Libby’s brand)



  • Vanilla Frosting(your brand preference)





  1. Line cookie sheet with parchment paper or spray lightly with cooking spray
  2. Beat eggs, oil, water together in large mixing bowl for 1 minute
  3. Add pumpkin bread mix to wet ingredients. Mix until both are blended together
  4. Add pure pumpkin to contents in mixing bowl. Beat with electric mixer at medium speed for 1 minute.
  5. Pour batter into 1 gallon resealable ziploc plastic bag. Seal bag and cut small hole in 1 corner. (can use spoon as well)
  6. Pipe batter onto cookie sheet in medium size circles,about 2 tablespoons each. Or spoon out 2 tablespoons.
  7. Bake for 10-12 minutes. Leave on rack until completely cool.
  8. Once cooled completely, turn half of the pies upside down and spread frosting on flat side of cake. Top with remaining cakes to make a sandwich.  Press gently so filling spreads evenly. Keep chilled until ready to serve.




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