Gluten-Free Pumpkin Maple Coconut Whoopie Pies

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Gluten-Free Pumpkin Maple Coconut Whoopie Pies

A gluten-free and gluten-lover fan favorite

This is one of our family’s favorite fall desserts. The best part is that this dessert is loved by everyone of any gluten tolerance or intolerance.

I always have a few cans of pumpkin puree in the cabinet and most of these ingredients on standby too. If you don’t have them, any grocery store will.

No refined sugar

Whenever I bake, I try to not use refined sugar – at all. This recipe uses maple syrup to sweeten and hold things together.

Also, the flavor of maple syrup pairs perfectly with the pumpkin and cinnamon in this recipe. Maple syrup can be expensive, and we use the real stuff, but it’s worth it!

Make it your own

I say this with every recipe because I like to improvise and sometimes there’s just one little ingredient you can add to make this recipe perfect for you.

Chocolate chips or cacao nibs would be a great addition to the pumpkin sandwich cake mixture. You could also try adding shredded coconut flakes or maybe nuts.

I don’t care much for nutmeg, but cinnamon and nutmeg go very well together and are a classic spice duo – try adding nutmeg if you like it!

Swaps to make it dairy-free

This recipe uses egg, cream cheese and butter but you can swap those ingredients out if you are egg-free and dairy-free.

The egg in the pumpkin sandwich cakes can be swapped for flax at a 1:1 ratio. The frosting does have cream cheese as the base which could be swapped for a vegan cream cheese and the butter could be swapped for coconut oil. I haven’t personally tried any of these options but you can!

Tips for making your pumpkin sandwich cakes

Coconut flour is sort of sandy. If you’ve baked with it before you know what I mean. If you haven’t baked with coconut flour before, don’t let it’s sandy texture discourage you – it’s delicious.

When it comes time to make the pumpkin sandwich cakes, you’re going to make them by hand. These sandwich cakes are not going to rise much at all so they will be very close to the shape you make them.

If you make them too small and round, they will baked “high” and not form a proper sandwich cake. If you make them too flat, they might crumble easily when you go to add the frosting.

Find a sweet spot, say no more than an inch thick and no more than 3 inches in diameter. You could make these mini or very large but the recipe, based on the size I just mentioned, will yield you about half a dozen whoopie pies.

It's important to let the sandwich cakes cool properly before you frost them

You need to let the sandwich cakes cool to room temperature once you pull them from the oven. If you don’t let them cool properly, when it comes time to frost them, it’s going to get messy.

If the cakes are too hot when you go to add the frosting, the cream cheese frosting will quickly start to melt and not be workable. Also, it’s not going to be enjoyable to eat.

If you prepare your frosting while your sandwich cakes are baking in the oven, put your frosting in a bowl in the fridge so it can stay cool and stiff enough for you to work with later. You want the frosting to be cool but not so cold that it’s frozen or you won’t be able to work it at all.

Take your frosting out of the fridge a few minutes after you pull the sandwich cakes out of the oven to cool and it should be the perfect temperarture when it’s time to frost and make the whoopie pies.

These keep in the fridge for up to 5 days

If you manage to save any whoopie pies after you’ve had a couple and shared with your friends and family, you can store these in the fridge for up to five days.

Gluten-Free Pumpkin Maple Coconut Whoopie Pies

Prep Time20 minutes
Cook Time18 minutes
Cool Time15 minutes
Total Time1 hour
Course: Dessert
Keyword: dessert, fall dessert, fall food, gf, gluten-free, gluten-free baking, gluten-free treats, pumpkin, thanksgiving dessert
Servings: 6 whoopie pies


  • 1 Food processor


Pumpkin Sandwich Cakes

  • ½ cup Coconut flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • Cinnamon to taste
  • 2 Eggs
  • ½ can Pumpkin puree about 8oz.
  • 1 tbls Vanilla extract
  • ¼ cup Coconut oil, melted
  • ¼ cup Maple syrup

Cream Cheese Frosting

  • 1 tbls Vanilla extract
  • 4 oz Cream cheese
  • 2 tbls Butter, melted
  • ¼ cup Maple Syrup
  • Cinnamon to taste


  • Preheat the oven to 350℉.
  • Combine coconut flour, baking soda, baking powder and cinnamon together in a bowl and mix together.
  • Add eggs, pumpkin puree, vanilla, melted coconut oil and maple syrup and whisk until a smooth mixture forms.
  • Line a baking sheet with parchment paper. Form the sandwich cakes with your hands and place them evenly on your baking sheet. You don't want them to be too round or too flat - find a good place in the middle.
  • Bake the pumpkin sandwich cakes in the oven for 15-18 minutes. When they are done, remove them from the oven and let them sit for at least 10 - 15 minutes so they can cool to about room temperature.
  • Combine cream cheese, vanilla, melted butter, cinnamon and maple syrup in a bowl and whisk. You could also use a food processor or a Nutribullet blender. The frosting should get thick and stiffen up.
    Note: The pumpkin sandwich cakes cannot be hot when you put the frosting on them or the frosting will melt. Also, if they are not properly cooled you will have a hard time frosting them and may break the cakes. Have patience and they will come out perfect!

Storing your Pumpkin Whoopie Pies

  • You should store your pumpkin whoopie pies in the fridge and enjoy them within 5 days.
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Andrea is the voice behind Living Like Lacasse. She is a mom, designer, and all-around creative who loves good food, good company, and good design.

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