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!
For coconut cream: You can use canned coconut cream, which is thicker than regular coconut milk.Or take regular canned coconut milk (about 2 cans), refrigerate overnight, then scoop out just the solid part to use in the recipe.