Gluten Free Gluten Free Pumpkin Empanadas {Dairy Free Option}

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The first time I ate a pumpkin pie, I remember thinking it was the best "thing" I had ever eaten. Not just the best baked pumpkin or dessert, but the most delicious creation possible.

The cream cheese frosting and the squash were made for each other. I often use dairy-free cream cheese and vegan butter in the filling to keep them dairy-free.

Making gluten-free whoopie cakes was a bit tricky. My first attempts resulted in a brittle cookie that disintegrated when the filling was added. No thanks! (Although the disintegrated cookies still tasted delicious …)

I ended up adding a mix of chia seeds and almond butter to give these cookies the cake structure I was looking for. Cookies don't taste like almond butter thanks to the pumpkin pie and pumpkin spice.

The resulting cookie is lightly spiced and beautifully held with cream cheese filling.

Making whoopie pumpkin pies is definitely on my list of fall traditions.

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Along with cornmeal, cornbread and chili, and spiced apple cider. They should be done at least once a year, if not more.

If you've never eaten a whoopie cake, they are sure to become one of your favorite fall treats too!

More gluten-free pumpkin treats:

Gluten-free pumpkin bread from Vegetarian Mama

Pumpkin cupcakes from Texanerin Baking

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Gluten Free Gluten Free Pumpkin Empanadas {Dairy Free Option}

I will grind the chia seeds in a blender (very dry) to make the ground chia seeds. These cookies are best eaten shortly after assembly. Not that you can resist for long anyway! Enjoy!

Ingredients

For the Whoopie pies:

  • 2 tablespoons ground chia seeds
  • 1/3 cup hot water
  • 6 tablespoons 78 grams coconut oil, melted
  • 1/2 cup of almond butter
  • 2/3 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 15 oz can of pumpkin puree
  • 1 teaspoon of vanilla extract
  • 1 large egg
  • 2 cups Erin's grain-free flour (or all-purpose gluten-free flour mix), 280 grams
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of pumpkin pie spices
  • 1/2 teaspoon salt

For filling:

  • 8 ounces cream cheese, softened (or dairy-free cream cheese)
  • 1 tablespoon butter stick, softened (or vegan butter sticks)
  • 1 pinch of salt
  • 1 teaspoon of vanilla extract
  • 2 cups icing sugar

Instructions

  • Preheat oven to 375F. Line a baking sheet with parchment paper or silpat coverings.

  • Whisk the ground chia seeds and hot water. Let stand while you prepare the rest of the ingredients.

  • In the bowl of a stand or manual mixer, beat the coconut oil, almond butter, brown sugar and granulated sugar until the mixer is smooth and slightly fluffy. Add the pumpkin, vanilla, and egg and beat to combine completely. Mix the chia seed mixture until completely incorporated.

  • In another bowl, mix baking powder, baking soda, pumpkin pie spices, and salt. Add flour mixture to pumpkin mixture and mix on low speed until combined.

  • Scoop heaped tablespoons of dough onto parchment or silpat-lined baking sheets, spacing approximately 2 inches apart, 6 per baking sheet. Bake for 10-12 minutes until the cookies are puffed and baked. Let the cookies cool for 5 minutes, then remove the transfer to a wire rack to cool completely.

  • For the filling, in a large bowl, beat the softened cream cheese, butter, salt and vanilla until combined evenly. Add the powdered sugar and continue beating until the filling is fluffy and smooth.

  • Just before serving and when the cookies are completely cold, combine the cookies according to a similar size and shape. Spread half of the cooled cookies with the cream mixture (load it there!) And top with the remaining cookies. Best served shortly after filling. Store leftovers in the refrigerator.

NUTRITIONAL INFORMATION:

Calories: 387kcal

Pumpkin With Pies Gluten Free Dairy Option

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