Lightened Up Gluten Free Pumpkin Whoopie Pies

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gluten free pumpkin whoopie pies with mascarpone filling

if you’re looking for the ultimate cozy fall dessert, these gluten free pumpkin whoopie pies are so it.

they’re thick, fluffy, perfectly spiced, and filled with a lightened up mascarpone cream and greek yogurt that makes them feel indulgent but not heavy.

i made 6 huge ones for this recipe — so each serving is really just half a whoopie pie.

of course, you can make them smaller if you prefer, just monitor baking time since they’ll bake faster.

taste + texture

the cookies bake up super soft, cakey, and thick — almost like little pumpkin cakes.

they’re packed with warm pumpkin spice and balanced sweetness from date sugar and maple syrup.

the mascarpone filling is creamy and smooth, with just enough sweetness to feel decadent without being overly rich.

it’s the kind of dessert where one bite is never enough.

a lightened up twist

traditional whoopie pies are usually loaded with sugar and heavy fillings, but this version is a little more balanced.

the cookies themselves use better-for-you ingredients and have less sugar overall.

the filling is made with mascarpone and greek yogurt, which creates that same indulgent creaminess but with a lighter, tangier twist.

the secret ingredient

the star that makes these cookies so moist and fluffy is native forest® organic unsweetened simple coconut cream.

it’s my favorite for baking because it has no gums, no fillers, and it’s incredibly versatile — perfect for baked treats, no-bake desserts, and even savory recipes.

here, it adds richness and moisture while keeping the cookies tender and light.

how to make them vegan

if you’d like to make these vegan, you can swap the egg in the cookie base for a flax egg and replace mascarpone + greek yogurt in the filling with thick coconut yogurt or a dairy-free cream cheese.

just note that the cookie texture may be denser without the egg, but they’ll still taste amazing.

substitution options

• sweetener: swap date sugar for coconut sugar if you prefer a slightly lighter crumb.
• flour: a gluten free 1:1 baking blend works best, but you can replace the almond flour with more gf flour if needed (just add a splash more liquid if the dough feels dry).
• filling: mascarpone can be replaced with cream cheese for a tangier filling.

storage

store your whoopie pies in the fridge in an airtight container for up to 3 days.

let them sit out for about 10 minutes before eating so the filling softens a little.

you can also freeze the cookies (unfilled or assembled) for up to a month — just thaw in the fridge overnight before serving.

if you love Lightened Up Gluten Free Pumpkin Whoopie Pies, then try these other recipes from upbeetandkaleingitblog!

Healthier No Bake Reese’s Peanut Butter Cup Bars

Nourishing Banana Date Cobbler With Homemade Ice Cream

Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

No Bake Pistachio Cheesecake Brownie Cups

8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

are you going to make Lightened Up Gluten Free Pumpkin Whoopie Pies!?

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