I was looking for a gluten-free pumpkin whoopie pie recipe, and saw the recipe for GF pumpkin cake using the KA yellow cake mix as a base. I followed the recipe as written, but used a whoopie pie pan, lightly greased, filling the spaces with just enough batter to cover the bottom of each space. 8-10 minutes at 350 degrees, a few minutes cooling in the pan before gently removing the cakes from the pan, and I had wonderful whoopies waiting for a cream cheese frosting-type filling. The recipe made about 30 cakes (15 whoopie pies), and no one could tell they were GF. I will definitely keep this recipe for whenever I want a pumpkin whoopie pie, GF or not. This worked so well, I used the KA GF chocolate cake mix as a base for classic whoopie pies. I followed the recipe as written EXCEPT that I used 1/4 cup LESS water to make a slightly thicker batter (I planned to add in more water after mixing if the batter was too thick, but I didn't need to). Again I used the whoopie pie pan to give the whoopies the proper structure while baking, and again, it took about 8-10 minutes at 350. Classic filling this time, and whoopies that could fool anyone into thinking they were not GF. The chocolate cake batter was thinner than the pumpkin, and made more pies. Another success, and a keeper. Hope this works for anyone who is looking for GF treats.

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