I don't think this is Kansas…

Gluten Free Gus


We’re sharing one of our most popular recipes for the first time. Heidi gave us a pumpkin from her garden which we caramelized by roasting it at 350 F for an extra hour: hands down the sweetest, most flavorful this season. There is something special about waiting for seasonal produce to make traditional sweets. Heidi’s pumpkin made this one of the best batches of Pumpkin Whoopie Pies ever!

Gluten-free Pumpkin Whoopie Pies

Click Here For Printable Recipe



8 oz. gluten-free flour mix (yours, ours, or Trader Joe’s)

1 teaspoon ground cinnamon

1/2 teaspoon each ground ginger and nutmeg

1/4 teaspoon ground cloves

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon xantham gum

1/4 teaspoon salt

3 oz. vegetable oil

3 oz. buttermilk

1/2 cup (4 oz.) light brown sugar

1 large organic egg, room temperature

1/2 teaspoon vanilla

1/2 cup pumpkin puree

Molasses Cream Filling


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