These pumpkin whoopie pies are two spiced cookies are paired together with a maple-sweetened cream cheese frosting. They are such a fun fall dessert!
Traditional Whoopi pies are chocolate, this fall version with pumpkin and spices is a festive fall dessert.
When it comes to baking, I really like to use a light honey like this one from Y.S. Eco Bee Farms. It has a clean, sweet flavor that works so well for both cooking and baking.
If maple syrup is more your jam, I like to go with a grade b pure maple syrup. It has a rich flavor that goes so well with pumpkin and lots of spice.
Here are some other pumpkin recipes that you might enjoy!
Pumpkin Roll Cake
Pumpkin Spice Pecans
Pumpkin Cheesecake
Pumpkin Muffins with Chocolate Chips
Pumpkin Whoopie Pies (Grain Free, Gluten Free, Primal)
If you’re looking for a diary free/Paleo filling for these pies, check out Elana’s Pantry or Paleo Spirit. To keep with the flavors of the pies, I would still use maple syrup as the sweetener.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Category: Dessert
- Diet: Gluten Free
For the Cookies:
- 8 tablespoons unsalted butter, melted (or 6 tablespoons coconut oil)
- 1/4 cup honey or maple syrup (I prefer a light honey such as clover)
- 2 large eggs, room temperature
- 3/4 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 3/4 cups almond flour
- 3 tablespoons plus 1 teaspoon coconut flour
- 1 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 3 teaspoons pumpkin pie spice blend
- 1/2 teaspoon Celtic sea salt
For the Filling:
- 1/2 stick unsalted butter, softened
- 8 ounces cream cheese, room temperature
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and adjust rack to middle position. Whisk together melted butter, honey, eggs, pumpkin puree, and vanilla. In a separate bowl whisk together the flours, baking powder, baking soda, pumpkin pie spice, and sea salt. Pour flour mixture into wet mixture and whisk until just mixed.
- Using a 2-inch ice cream scoop, drop 18 mounds of batter onto a baking sheet lined with parchment paper (this will only make 9 pies, since you need 2 mounds per pie). Bake 12 minutes, until springy to the touch. Cool completely. Repeat with remaining batter.
- Whisk together the butter, cream cheese, maple syrup and vanilla until fluffy (if it’s not sweet enough for your taste, simply add a bit more maple syrup). Spread the flat side of 8 cakes with the cream cheese frosting and top with another cake.
Nutrition
- Serving Size: Makes 9 pies
