Pumpkin Whoopie Pies are an ideal fall treat for those of us who pine for pumpkin. Plus, you just can’t deny how beautiful they are. They have such a gorgeous presentation. The filling just sits delicately inside the layers of fluffy pumpkin cookies. Don’t be afraid to be generous with the filling.
Yield: 16 pies
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies are an ideal fall treat for those of us who pine for pumpkin. Plus, you just can’t deny how beautiful they are. They have such a gorgeous presentation. The filling just sits delicately inside the layers of fluffy pumpkin cookies. Don’t be afraid to be generous with the filling.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1 cup cashew butter
- 2 eggs
- 1 cup pumpkin puree
- ⅓ cup sugar-free maple syrup
- ⅓ cup coconut flour
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tsp pumpkin pie spice
Filling
- 3/4 cup unsalted butter
- 3 tbsp full fat canned coconut milk
- 1 1/2 cups swerve confectioners sweetener (sifted)
- 1 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 F and line a cookie sheet with parchment paper. Combine all cookie ingredients in the bowl of a stand mixer or food processor and mix until fully combined.
- Dough will be sticky. Spoon the cookie dough onto the parchment covered cookie sheet in 16 equal portions. Bake for 15-18 minutes, until the cookies are puffy but still soft.
- Allow to cool completely before removing from the parchment paper. While the cookies are baking, make your desired version of cream filling.
- Add the butter and coconut milk to the bowl of a stand mixer with the whisk attachment or in a bowl with an electric beater. Beat on medium until fully combined.
- Make sure to sift the confectioners sweetener so there are no lumps. While mixing the butter mixture with the electric beater, add a small portion of the sweetener at a time while blending until it's all mixed.
- Add in the vanilla and blend again until it's all incorporated. Place half of the cookies upside down. Top with a generous sized amount of filling. Place the second cookie on top.
Notes
Whoopie pies are best served the same day but will keep for up to 3 days in the refrigerator. You can eat them straight from the refrigerator, or leave at room temperature for 15 minutes if you prefer a creamier filling. Store in an airtight container and refrigerate until ready to eat.
Nutrition Information:
Yield:
16 Whoopie piesServing Size:
1 pieAmount Per Serving: Calories: 364 Total Fat: 31g Carbohydrates: 4.8g Net Carbohydrates: 1.8g Fiber: 3g Protein: 8g
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