Grandma's Whoppie Pies (gluten free pumpkin version)

September 21, 2013

A recipe for chocolate whoopie pies has been in my family for years. I remember eating them often as a kid. I created a gluten free version that celebrates the spirit of fall without getting rid of any of the original yumminess. Makes 24 whoopie pies.

6 tablespoons shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
2 cup gluten free flour (I used Bob's Red Mill all purpose flour)
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup milk ( I used unsweetened almond milk)
1 teaspoon vanilla
1/4 cup pureed pumpkin
Frosting: 3/4 cup shortening, 3/4 cup powdered sugar, 1/4 teaspoon vanilla, 2 tablespoons brown sugar

Cream shortening, sugar, and egg. Add all other ingredients and mix. Drop by large spoonfuls onto greased cookie sheet. Bake at 400 degrees for 10 minutes. While bakes, mix together frosting. Cool and fill with frosting.

Nutritions

Calories
116

Sodium
185mg
7% DV

Fat
3g
5% DV

Protein
1g
2% DV

Carbs
19g
6% DV

Fiber
0.30000000000000004g
1% DV