Pumpkin Whoopie Pies

These pumpkin whoopie pies sandwich a velvety pumpkin cream between two soft, chewy, warmly spiced pumpkin cookies. They're naturally gluten-free, dairy-free and paleo-friendly thanks to almond flour, tapioca flour and coconut cream, and they come together with one bowl and no mixer for the cookies.

I am so in love with these pumpkin whoopie pies. I've been busy making all kinds of pumpkin inspired recipes, especially pumpkin desserts, but this is one of my absolute favorites. It's a fun, family-friendly treat, it's easy to make in about 30 minutes of hands-on time, and the cookies are so good you'll be tempted to eat a few before they ever meet the filling.

The great thing about this recipe is that it skips conventional, processed flours and refined sugar entirely. The cookies get their tender, chewy texture from a mix of almond and tapioca flours and their sweetness from honey, while the filling is simply whipped coconut cream folded together with pumpkin puree and a little more honey. The result tastes like a cozy slice of pumpkin pie you can hold in your hand.

Key Ingredients & Substitutions

• Coconut oil. Melted coconut oil keeps the cookies dairy-free and gives them crisp edges with a soft middle. Refined coconut oil has no coconut flavor if you prefer a neutral taste. If you don't need the recipe dairy-free, melted butter or ghee can be swapped in one-for-one.
• Pumpkin puree. Use plain 100% pumpkin, like Libby's canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced. Homemade puree works too, but blot it with paper towels first if it looks watery so the dough isn't too loose.
• Honey. Honey sweetens the cookies and the filling while keeping them moist. Pure maple syrup is an easy one-to-one swap, and because this recipe has no eggs or dairy, using maple syrup makes the whole thing vegan.
• Almond flour. Choose a finely ground, blanched almond flour for the smoothest, most cake-like texture. Almond meal (made with the skins on) works but gives a coarser, grainier cookie.
• Tapioca flour. Tapioca flour (also sold as tapioca starch) binds the dough and gives the cookies their pleasant chew. Arrowroot starch is the best substitute, used in the same amount.
• Pumpkin pie spice. A spoonful of pumpkin pie spice gives these whoopie pies their classic fall flavor. No jar on hand? Use 1 teaspoon cinnamon plus ¼ teaspoon each ground ginger and nutmeg.
• Coconut cream. The filling starts with the thick, solid cream from the top of chilled canned coconut milk, or a can of coconut cream. Always use full-fat; light coconut milk won't firm up enough to hold the cookies together.
• Baking soda and salt. Baking soda gives the cookies a little lift and helps them brown, and salt balances the honey so the spices really come through.

Helpful Tips

Chill the coconut cream overnight. Coconut cream only whips up thick and fluffy when it's cold. Pop two cans of full-fat coconut milk (or your coconut cream) in the refrigerator the night before, then scoop out just the solid cream and save the liquid for smoothies or curry.

Keep the cookies the same size. A cookie scoop makes it easy to portion the dough evenly, so every cookie has a matching partner. Spread each scoop into a round about 2½ inches across and ¼ inch thick. If you make whoopie pies often, a whoopie pie pan gives you perfectly uniform rounds every time.

Bake on a mat or parchment. Almond flour cookies are fragile while they're warm and can stick to a bare pan. A silicone baking mat or parchment paper lets them release cleanly. Let them rest on the baking sheet for about 5 minutes before moving them to a cooling rack.

Test for doneness by touch, not color. The honey and spices make this dough dark from the start, so color isn't a reliable signal. The cookies are ready when the edges are set and the centers spring back when you press them lightly.

Fill them completely cool. Even slightly warm cookies will melt the coconut cream filling. Let them cool all the way, then assemble and chill the whoopie pies for 20 to 30 minutes so the filling firms up before serving.

Variations

• Cream cheese filling. If you don't need the recipe dairy-free, fill the cookies with this tangy pumpkin cream cheese filling for a more traditional whoopie pie.
• Maple whoopie pies. Swap maple syrup for the honey in both the cookies and the filling for a deeper, caramel-like sweetness and a fully vegan treat.
• Chocolate-dipped. Dip half of each assembled whoopie pie in melted dark chocolate and chill until set for a pretty, party-ready finish.
• Ice cream sandwiches. Sandwich the cookies around a scoop of softened vanilla or dairy-free coconut ice cream, then freeze until firm.
• Chai-spiced. Add a pinch each of cardamom and black pepper to the cookie dough along with the pumpkin pie spice for a warm chai flavor.
• Mini whoopie pies. Use about 2 teaspoons of dough per cookie and bake for 10 to 12 minutes to make bite-sized whoopie pies for a dessert platter.

Serving Ideas

Pumpkin whoopie pies are made for fall gatherings. Pile them on a platter for a Halloween party, add them to a Thanksgiving dessert table next to a classic pumpkin meringue pie, or pack them up for a bake sale. Because they're gluten-free and dairy-free, they're an easy way to make sure guests with food allergies have something special to enjoy.

For a cozy afternoon treat, serve one alongside a hot cup of coffee, chai tea or a mug of mulled crockpot apple cider. Wrapped individually in parchment or plastic wrap, they also make a fun lunchbox surprise or a sweet homemade gift for neighbors.

Storing & Freezing

Because the filling is made with coconut cream, assembled whoopie pies need to be kept in the refrigerator. Store them in an airtight container with parchment paper between the layers for up to 3 days. The cookies will soften a little as they sit, which many people love. For the best texture, you can also store the unfilled cookies in an airtight container at room temperature for up to 2 days and keep the filling in a covered bowl in the fridge for up to 4 days, then give it a quick stir and assemble just before serving.

The unfilled cookies freeze beautifully. Layer them between sheets of parchment in a freezer bag or container and freeze for up to 3 months, then thaw at room temperature for about 30 minutes before filling. Assembled whoopie pies can also be wrapped individually and frozen for up to 1 month; enjoy them after 10 to 15 minutes on the counter, when they taste like a pumpkin ice cream sandwich.

More Pumpkin Treats

If you loved this recipe, here are a few more you might enjoy:

• Pumpkin Snickerdoodles
• Pumpkin Chocolate Chip Cookies
• Easy Pumpkin Bars
• Pumpkin Maple Cheesecake

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