- 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
- 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
- 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.
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.
Yield:16 Whoopie pies
Serving Size:1 pie
Amount Per Serving: Calories: 364 Total Fat: 31g Carbohydrates: 4.8g Net Carbohydrates: 1.8g Fiber: 3g Protein: 8g