Gluten Free Tuesday: Pumpkin Whoopie Pies

Ingredients

• 4 ounces (1 cup) white rice flour
• 2 3/4 ounces (1/2 cup) sweet rice flour
• 2 ounces (1/2 cup) cornstarch or potato starch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 1/2 cup (1 stick) butter, softened
• 7 ounces (1 cup) granulated sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup pure pumpkin puree
• 1 teaspoon vanilla extract
• Marshmallow filling
• 1/2 cup (8 tablespoons) unsalted butter, at room temperature
• 1/4 cup vegetable shortening
• 3/4 cup powdered sugar
• 1 jar (7 1/2 ounces) marshmallow crème
• 1 teaspoon pure vanilla extract
• Cream cheese filling
• 6 ounces cream cheese, softened
• 4 ounces unsalted butter, softened
• 8 ounces (2 cups) powdered sugar
• 2 teaspoons milk
• 1 teaspoon vanilla extract

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag