I have never been the biggest fan of whoopie pies… not my favorite go to dessert, for some reason. However, there is an amazing bakery in the Boston area called Something Sweet Without Wheat (their pastries are amazing, they are both gluten free & dairy free)! I had theirs a few weeks ago and have been thinking about making my own ever since… I had also stopped by Home Goods (where I always dig through the clearance section) and lo & behold, there was a whoopie pie pan for $3.50! I took this as a sign.
I did add an egg to the pumpkin mixture for this one, but I’m working on a vegan version. I’m hoping you all aren’t sick of pumpkin yet. When Thanksgiving is over the pumpkin recipes will subside…. (my mouth waters just thinking about Thanksgiving)! Do you like Thanksgiving? It’s a lot of work, but it really is my favorite! It’s like Christmas but without worrying about the gifts. Everyone gathering around the table to share good food. Nothing but love – it’s my favorite!
* note: this definitely is a calorie splurge, the majority of the calories coming from the coconut milk.
Makes 4 whoopie pies (8 cookies)
whoopie pies inspired by Deliciously Organic
filling inspired by Primally Inspired
- 3/4 cup + 2 tablespoons almond flour (or finely ground almonds)
- 1/2 cup pumpkin puree/canned pumpkin
- 1 egg (or egg replacer)
4 tablespoons melted coconut oil
2 tablespoons coconut flour
1 1/2 teaspoons baking soda
1.5 teaspoons nutmeg
1.5 teaspooons cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
for the filling:
1 can full coconut milk (chilled at least 24 hours in the refrigerator)
- 1 teaspoon of cinnamon or pumpkin pie spice
- 1 teaspoon arrowroot powder (optional)
1. Preheat oven to 350 degrees.
2. Combine dry ingredients (almonds, coconut flour, baking soda, nutmeg, cinnamon, baking powder) in a bowl and mix well.
3. In a separate bowl, combine wet ingredients (pumpkin, egg, coconut oil, vanilla extract) and whisk well.
4. Combine wet and dry ingredients together in one bowl and mix until mixture is smooth.
5. Grease whoopie pie pan with coconut oil if needed. If you do not have a whoopie pie pan, you can easily use a cookie scoop on a cookie sheet or parchment paper to create the cookie for the pies.
6. Put whoopie pie pan or cookie sheet in the oven for 12-15 minutes or until you can put a knife into the cookie and it comes out clean.
7. While the whoopie pies are in the oven, use a can opener to open coconut milk (drain the water off the top). Here you can also do one of two things. You can do it the lazy way (like I did) and put the coconut milk and cinnamon in your kitchen aid mixer on high for about 5 minutes until it is fluffy like whip cream; or, you can do it by hand (a little more time consuming) by adding your coconut milk and cinnamon to a large bowl and use an electric hand mixer to create the ‘whip cream’. If you would like your cream thicker, you can add in the arrowroot powder. When the whip cream is done, place it in the refrigerator in a bowl until you are ready to put the cream in between the cookies.
8. Once your whoopie pie cookies are done and taken out of the oven, allow them to cool.
9. When cookies are cool, distribute cream evenly on top of four of the cookies. Place one cookie on top of each of the cream cookie creating your pumpkin whoopie pie!
Nutritional Information: Calories: 467 Fiber: 4g Sugar: 4g