Pumpkin Chai Spices Whoopie Pies (GF/DF)

I’m not ashamed of my love for all things pumpkin and spice and everything nice. Not one bit. So I combined my favorite fall dessert flavor and my favorite dessert to make the ultimate. Pumpkin chai spiced whoopie pies.

I fell in love with whoopie pies in the fourth grade on a trip to Pennsylvania Dutch country. It seemed pretty smart to me that they would basically make a cake eatable with your hands, instead of requiring a proper dish and silverware.

I can taste my first one now. As cheesy as it sounds, it’s absolutely true. It was a perfectly baked, moist, delectable two rounds of cake with a beautifully fluffy creme in the middle that wasn’t too sweet and complimented the cake perfectly.


The girls operating the farm stand where we bought them were dressed traditional PA dutch, one older, one younger, and then a toddler. All bare foot. In fact, I remember the feet of the toddler because she clearly had an infected toe, due to an ingrown toenail (only my ballerina self would realize that was the problem) and didn’t seem to mind one bit. Maybe not the most picturesque memory, but a memory nonetheless.

Only a few weeks after getting home from our trip I grabbed one of the cookbooks I bought while in Lancaster county and made a whole spread for me and my childhood best friend that included whoopie pies for dessert. I formulated this recipe later on in life and recently made it for a group of my husbands friends who all came over for a fall party we hosted.

Cake Ingredients:

3C All purpose gf flour (I used Bob’s Red Mill one to one, you can probably get away using the gluten free flour you like, but I don’t suggest using anything super out there like paleo flour….just don’t)

1T Ground Cinnamon

2t Pumpkin Pie Spice

2t Ground Ginger

1t Nutmeg, fresh grated preferably

1t Ground Clove

1t Baking Soda

1t Baking Powder

1/2t Salt

1C Brown Sugar

1C Granulated Sugar

1C Organic Palm Shortening (you can get some here)

1 Can Pumpkin Puree (not pumpkin pie mix)

2 Eggs

1T Vanilla


  • Preheat oven to 350

  • Combine dry ingredients and set aside

  • Combine Sugars and palm shortening, mix with a hand or stand mixer

  • Mix in egg and vanilla, just till combined

  • Slowly mix the dry ingredients with the wet by hand, or in your stand mixer

  • Once the batter has come together, allow it to sit for rougly 30 minutes or until you’re ready to pipe out your individual whoopie pie rounds. If you don’t want your mix to be typical gluten free grainy, don’t skip this step. It helps any gf baking tremendously.

  • Line a baking sheet with parchment paper or a sil pat.

  • Pipe out each individual cake round, roughly 3” in diameter. You can use a piping bag or a ziploc bag with one of the corner tips cut off — I prefer this because it gets messy and can be thrown away. Easy clean up!

  • ** The batter is THICK ** This is why I recommend only piping out 3’ diameter cake round at first. Once you do that, oil your hand with coconut oil or butter, you’re choice. Using your oiled hands spread each piped cake round out 2 ish more inches in diameter by pressing down and out making sure the piped batter comes together. This step makes them flatter. Otherwise, because of the batters thickness, they would be obnoxiously tall. This is why I recommend only piping out about 3” cakes, if you piped out the full size they would be way to big to handle. Not that I’ve done that. Learn from my mistakes lol

  • Once you have all your cake round spread out, pop into your preheated oven for 10 minutes or until they’re cooked through and slightly firm.

  • Set them aside to cool on a cookie rack and make the chai spiced creme filling

Chai Spiced Creme Filling Ingredients:

1C Organic Palm Shortening

3C Powdered Sugar

2t Vanilla

1/2t Ground Black Pepper

1/2t Cardamom

1/2t Cinnamon

1/2t Ginger

1/2t Nutmeg

1/2t Clove


  • Beat the shortening, vanilla, and spices together until combined

  • Add the powdered sugar slowly until all combined.


  • With a piping bag of choice half full with your chai spiced creme filling, pipe a decent sized swirl onto one pumpkin cake round

  • Top with another cake round and press until the creme holds the two together

  • Tada! You have your first whoopie pie

Makes roughly 18-20 individual sized whoopie pies

There ya have it folks! These are a huge hit with everyone! My husband loves them and asks for them often, texting me from work to make a batch before he gets home ha. They were also a huge hit with friends at our party, the gluten free and dairy free people were especially thrilled there was something safe for them to enjoy. In fact, I only told the people I knew had specific allergies that these desserts were safe for them, I told no one else and I assume as much that no one else even thought to question these whoopie pies “real-ness.” Most gluten free desserts really are great! In fact I prefer gluten free chocolate chip cookies over “normal” ones any day! Whether eating gluten free or diary free is a requirement for your dietary needs, I suggest you give these a try, they really are that good!

As usual, let me know if you do try them! I love hearing how you like these recipes <3

Enjoy friends,

~Hippie Hayden

Hayden's Famous Chili

I went to a small Baptist University for college and every fall they had a chili cook-off. I always wanted to compete and win. I knew my chili would win, hands down; of that I was confident. Only problem was, my school only let males compete. Maybe because they knew they didn’t stand a chance against female cooking? That’s what I keep telling myself. I did find a way to get around that distasteful rule. insert Grinch smile here I let a fraternity on campus enter with my chili recipe….and guess what? They won. So take that, small Baptist University which shall remain nameless. It’s won a few awards in addition to that first delicious victory and today I share with you all the recipe I’ve kept most under lock and key. I haven’t gone completely mad. I am keeping a few tricks to myself. But you all are getting the base recipe that bolstered this chili’s fame.



1 lb Ground meat of choice (I use beef and greatly prefer that. At least 80/20)

1/2 lb Chorizo

1 Sweet onion chopped

1 Can of Rotel

1 Small can of tomato sauce

1 Can of Ranch Style Beans (The can with the black label and yellow/white writing, if you don’t have access to these, a can of chili style pinto or red beans will do. If you’re not in the US you will have to make chili beans in a chili gravy)

2 Tsp chili powder

1-2 dashes of cayenne, depending on how hot you like it

1/4 tsp cinnamon

A sprinkle of two of dark brown sugar

Chips of choice (Mine are scooable frito’s always and forever)

Toppings: shredded and american cheese, jalapeno’s, sour cream, cilantro, guacamole, etc

Seasoning salt to taste


  1. In a sizable chili pot on medium high heat, add chopped onion and saute for a few minutes to soften before adding ground meat in.

  2. Add in ground meat and season rather liberally with seasoning salt of choice (in the original recipe I used Lawry’s. Since learning the error of my ways, I make my own seasoning salt that is comparable but not full of nasty toxins. But if you want the OG, buy a bottle of the nasty.)

  3. Once the meat is no longer pink, add in each of the canned ingredients with all their liquid.*

  4. Once the base of the chili is combined, add in your other seasonings; chili powder, cayenne, cinnamon, and brown sugar.

  5. Let the chili simmer covered for about 30 -45 minutes.

  6. Test to see if any seasoning needs to be tweaked.

  7. Serve with your favorite chili ‘fixins. I top my high with cheese and eat with scoopable Frito’s (yes Frito’s) instead of a spoon. It’s the most holy way to eat chili I’m convinced. Other acceptable toppings are sour cream, cilantro, fresh or pickled jalapeno’s, cornbread, or cheese biscuits.

*This recipe double, triples, quadruples etc easily. The only caution I would advise is paying attention to the excess liquid in the canned Rotel. If you like a thicker chili, like me, you will want to possible drain 1-2 cans of Rotel depending on how thick or thin you want it. You also might need to cut the onion down so it’s not overpowering.

This recipe has won me boyfriends and eventually a husband, comforted me in my darkest of times, and celebrated with me in joyous seasons. It has fed many many people over the years; from Halloween parties to football tailgates, with friends after a high school dance and family around our table once the weather is cold. It is a constant in my life and I hope it becomes one for you as well.

Enjoy, friends,

~ Hippie Hayden