• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
All She Cooks
  • Home
  • Recipes
  • About
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Find a Recipe
  • About Us
  • Free Planner!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Find a Recipe
    • About Us
    • Free Planner!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Desserts » Cookies and Bars

    Pumpkin Cream Filled Whoopie Pies

    Updated: Aug 31, 2020 · Published: Aug 22, 2017 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    PUMPKIN CREAM FILLED WHOOPIE PIES

    These delicious Pumpkin Cream Filled Whoopie Pies are the perfect seasonal treat! Filled with creamy pumpkin goodness, it is a sweet treat that you won’t want to say no to!

    Gluten and Dairy Free

    I am so in love with these Pumpkin Cream Filled Whoopie Pies. Well, firstly, I am so in love with pumpkin! It’s funny how it becomes the staple food in everyone’s house during the fall.

    I’ve made so many pumpkin recipes lately, I literally can’t get enough of it!

    The pumpkin cookies are so soft and chewy, with a hint of vanilla – these can be perfectly enjoyed on their own! I made these cookies as part of a recipe test for crunchy pumpkin cookies and found that they tasted just as good in both textures.

    Paleo Dessert Recipe

    The great thing about these pumpkin whoopie pies is they aren’t made from conventional, processed flours. I made use of almond and tapioca flours, of which you can easily find in your grocery stores or on Amazon. This makes them gluten-free and paleo!

    In addition to this being a paleo and gluten-free recipe, I wanted to make the pumpkin cream filling dairy free so I used coconut cream – this is basically the thick part of a can of coconut milk, placed in the refrigerator overnight.

    Pumpkin Cream Filled Whoopie Pies

    This mixed with some honey and pumpkin puree gives you a sweet and velvety pumpkin cream.

    I love making healthy gluten free, paleo and dairy free desserts and treats because it gives me hope that I’m not only nourishing my body (and also protecting my waistline) but I’m also allowing myself the pleasure of indulging too! I mean, what’s life without a little pleasure, right?!

    If you’re making these Pumpkin Cream Filled Whoopie Pies for a party, be sure to make a couple of batches of the cookies so you’ll have plenty for your guests - you may also need to top up the pumpkin cream filling!

    Pumpkin Cream Filled Whoopie Pies - a healthy pumpkin cookie filled with velvety pumpkin cream for a delicious fall treat!

    Pumpkin Cream Filled Whoopie Pies

    All She Cooks
    Pumpkin Cream-Filled Whoopie Pies - Delicious chewy pumpkin cookies filled with a velvety pumpkin cream
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 7 mins
    Cook Time 20 mins
    Total Time 27 mins
    Course Pie
    Cuisine American
    Servings 14 -16 single cookies
    Calories 262 kcal

    Ingredients
     
     

    • ½ cup coconut oil melted
    • ½ cup pumpkin puree
    • ½ cup raw honey
    • 1 tbsp vanilla extract
    • 1 + ½ cup almond flour
    • ½ cup tapioca flour
    • ½ tsp pink himalayan salt
    • ½ tsp baking soda

    Pumpkin cream filling:

    • 2 cups coconut cream about 2 cans of coconut milk refrigerated overnight
    • 1 cup pumpkin puree
    • ¼ cup honey

    Instructions
     

    • Preheat your oven to 175C/350F.
    • In a large mixing bowl, mix together your coconut oil, pumpkin, honey and vanilla till smooth.
    • Sieve in your flour and mix till incorporated.
    • On a baking mat or parchment paper, spread out 1-2 tablespoons of the mixture at a time and form flat cookies
    • Bake for 15-20mins, till browned and the centre of the cookies bounce back when you apply pressure.
    • Mix together your pumpkin cream filling in a bowl and place in the fridge until ready to use.
    • Once cookies are done, let cool completely before adding the pumpkin cream filling.
    • Construct your pumpkin whoopie pies, serve and enjoy!

    Nutrition

    Calories: 262kcalCarbohydrates: 23gProtein: 2gFat: 20gSaturated Fat: 17gSodium: 131mgPotassium: 175mgFiber: 2gSugar: 16gVitamin A: 4085IUVitamin C: 2mgCalcium: 11mgIron: 1mg
    Keyword Pumpkin Cream Filled Whoopie Pies
    Grab your Free Meal Planner!Use our free printable meal planner to plan your meals, keep your grocery list, and more.

    Save

    « Rosemary Bacon White Bean Dip with Parmesan Breadsticks
    Slow Cooker Carnitas - Slow Cooker Pork Carnitas - An Easy Dinner or Potluck Idea »

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nicole is a recipe developer, food photographer, and published cookbook author. At All She Cooks, she shares simple recipes to make every day a little bit more delicious. About Us →


    click to get our printable weekly meal planner

    Trending

    • Copycat Cheesecake Factory Pumpkin Cheesecake Recipe
    • The Best Pumpkin Desserts
    • Cinnamon Sugar Cruffins
    • Easy Pumpkin Bars

    Hot New Recipes

    • Everything Bagel Chicken
    • 25+ Easy Family-Friendly Chicken Recipes
    • Moons Over My Hammy (Denny's Copycat Recipe)
    • Mayo Parmesan Chicken

    Footer

    Contact Us | Privacy Policy, Disclosures, & Terms of Use
    As an Amazon Associate, I earn from qualifying purchases. Learn more here.

    Copyright © 2022 Hook & Porter Media