Today I have an INCREDIBLE guest post from Jessica Scully over at Paleo Scaleo. Her recipe for paleo Pumpkin Whoopie Pies not only make my mouth water, but they actually look pretty easy to make! I’ve always been kind of intimidated by making whoopie pies, but this recipe has inspired me to try it. Don’t forget to check out Jessica and the rest of her amazing recipes on Paleo Scaleo. Enjoy her guest post below…..—Hannah Healy
Everyone who has gone Paleo has inevitably, at one point or another, lamented the loss of dessert. Over at Paleo Scaleo, I believe wholeheartedly in scaling the Paleo lifestyle to fit your everyday life. It’s the only way it’s sustainable for the long term, or at least for my long term. And let’s be honest – my long term includes dessert.
So every once in awhile, I try my hand at a baked good or two. One of my favorites were these Paleo peach fritters that I modified from a non-Paleo recipe, but those have been quickly replaced with these pumpkin whoopie pies. I’ve heard some people say the whole pumpkin thing is overdone in the fall, but most of the time I can’t hear them because I’m too busy making pumpkin flavored things and eating them!
These paleo pumpkin whoopie pies come together in under 30 minutes. My favorite part about the recipe is that you add all the cookie ingredients to one bowl and mix. No sifting or slowly adding dry ingredients into wet. Once the cookies are in the oven, you can rinse the bowl and make the filling.
Your cookie batter will be stickier and wetter than normal cookie batter. It’s ok – this is what will make them fluffy and “pie” like. The cookies will rise in the oven and be puffy when they come out. Allow them to cool completely before removing from the cookie sheet.
You can store any leftovers at room temperature for a day or two, or store them in the fridge for up to a week. If stored in the fridge, just be sure to bring to room temp before eating – otherwise your cream filling will be solid. All that being said, I’d be surprised if you have any leftovers!
And while you’ve got these baking in the oven , pop on over to my site and check out some of my other recipes. In addition to some decadent Paleo desserts, you can find things like Buffalo Chicken Stuffed Sweet Potatoes, Spinach, Prosciutto and Roasted Red Pepper Quiche with a Sweet Potato Crust, and Fish Tacos with Jalapeno-Lime Slaw. I also have a free resource library that includes Paleo shopping lists, clean eating tips, at home workouts, and more that you can access directly from the site, or you can gain access to it here. And above all…happy pumpkin-ing!
Paleo Pumpkin Whoopie Pies:
These paleo pumpkin whoopie pies come together in under 30 minutes. My favorite part about the recipe is that you add all the cookie ingredients to one bowl and mix.
- 1 cup cashew butter
- 2 pastured eggs
- 1 cup pumpkin purée
- ⅓ cup maple syrup
- ⅓ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 1 cup sustainable palm shortening
- ⅓ cup maple syrup
- 1 ½ teaspoons vanilla extract
- 1 teaspoon cinnamon
- Preheat oven to 350° and line a cookie sheet with parchment paper.
- Combine all cookie ingredients in the bowl of a stand mixer and mix until fully combined. Dough will be wet/sticky.
- Spoon the cookie dough onto the parchment covered cookie sheet in 12 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, combine all cream filling ingredients in the bowl of a stand mixer.
- Beat on high until fully combined and the shortening has become fluffy and light.
- To serve, turn one cookie upside down, top with a heaping spoonful of the cream filling, and top with another cookie to make a sandwich.
- Eat!
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About Jessica Scully of Paleo Scaleo
Jessica Scully is a blogger, fitness trainer, and wedding planner. She has an insatiable appetite for adventure and is always looking for her next challenge. Jessica focuses on inspiring others in everything she does – she works to inspire people to eat better, move better, and live happier and healthier marriages. After making the switch to Paleo and seeing the dramatic positive effects it had, she has never looked back. She left her full-time job to follow her passion for helping others on their health and wellness journeys. Today, Jessica inspires and trains others to be the best versions of themselves and realize their full potential. You can connect with Jessica at www.paleoscaleo.com or find her on Facebook, Instagram, Pinterest, and Twitter
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By submitting your name and email you are consenting to receive a free copy of "6 Easy Tips to Quit Sugar" as well as regular newsletter emails from Healy Eats Real including information about our products and special offers. You can unsubscribe at any time.
Ooh yummy! Love this recipe, sweet treats for my family!
These both look — and sound — amazing. I don’t follow a paleo diet, but I definitely wouldn’t miss dessert if I did, thanks to these!
Hi there. These look very delish. My daughter has an egg and dairy allergy. Can the egg be substituted? If so with what?
Thank you