Pumpkin Cream Filled Whoopie Pies
Soft, chewy pumpkin spice cookies sandwiched with a velvety coconut-pumpkin cream. These pumpkin whoopie pies are gluten-free, dairy-free and paleo-friendly, sweetened only with honey.
Equipment
- silicone baking mat or parchment paper
- electric mixer for the filling
Ingredients
Pumpkin Cookies
- ½ cup coconut oil melted and slightly cooled
- ½ cup pumpkin puree
- ½ cup honey raw preferred
- 1 tablespoon vanilla extract
- 1 ½ cups almond flour
- ½ cup tapioca flour
- 1 ½ teaspoon pumpkin pie spice see notes for a substitute
- ½ teaspoon salt
- ½ teaspoon baking soda
Pumpkin Cream Filling
- 2 cups coconut cream chilled, solid cream only (see notes)
- 1 cup pumpkin puree
- ¼ cup honey raw preferred
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with silicone baking mats or parchment paper.
- In a large mixing bowl, whisk together the melted coconut oil, ½ cup pumpkin puree, ½ cup honey and the vanilla until smooth.
- In a separate bowl, whisk together the almond flour, tapioca flour, pumpkin pie spice, baking soda and salt. Sift or stir the dry ingredients into the wet ingredients and mix just until a thick, smooth dough forms.
- Scoop 1½ to 2 tablespoons of dough per cookie onto the prepared baking sheets, about 2 inches apart. Use the back of a damp spoon to spread each into a round about 2½ inches across and ¼ inch thick. You should have about 14 cookies.
- Bake for 15 to 20 minutes, until the edges are set and the centers spring back when pressed lightly. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies bake, make the filling: scoop the solid coconut cream into a chilled bowl and beat with an electric mixer (or whisk vigorously) until fluffy, 1 to 2 minutes. Add 1 cup pumpkin puree and ¼ cup honey and beat just until smooth. Refrigerate until ready to use.
- Pair up cookies of similar size. Spread or pipe a generous layer of pumpkin cream onto the flat side of half of the cookies, then top with the remaining cookies.
- Chill the assembled whoopie pies for 20 to 30 minutes to firm up the filling, then serve. Store leftovers in the refrigerator.
Notes
Coconut cream: Use canned coconut cream, or refrigerate about 2 cans of full-fat coconut milk overnight and scoop out just the solid cream from the top. Save the thin liquid for another use.
Pumpkin pie spice: Substitute 1 teaspoon ground cinnamon plus ¼ teaspoon each ground ginger and ground nutmeg.
Make it vegan: Use pure maple syrup in place of the honey in both the cookies and the filling.
Storage: Keep filled whoopie pies in an airtight container in the refrigerator for up to 3 days. Unfilled cookies freeze well for up to 3 months.
Nutrition: Estimated per filled whoopie pie (2 cookies plus filling).
Nutrition
Serving: 1whoopie pieCalories: 663kcalCarbohydrates: 50gProtein: 8gFat: 51gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 261mgPotassium: 507mgFiber: 5gSugar: 33gVitamin A: 3329IUVitamin C: 2mgCalcium: 71mgIron: 3mg
Nutrition details are an estimate, per serving.
