Pumpkin Whoopie Pie Recipe (Paleo, Sugar Free, Gluten Free)
This paleo pumpkin whoopie pie recipe is the perfect easy gluten free and sugar free dessert! The outer cookies are soft and sweet with the dynamic flavor of pumpkin and spices while the filling is rich and creamy with a hint of cinnamon.
Ingredients
Cookies:
- 1 cup cashew butter
- 2 eggs
- 1 cup pumpkin purée
- ⅓ cup sugar free maple syrup (or regular maple syrup for paleo)
- ⅓ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon pumpkin pie spice
For the Low Carb Sugar Free Cream Filling:
- 3/4 cup unsalted butter
- 3 tbsp full fat canned coconut milk or heavy cream
- 1 1/2 cups swerve confectioners sweetener (sifted) or monk fruit confectioners sweetener (sifted)
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
For the Dairy-Free Cream Filling:
- 1 cup sustainable palm shortening
- ⅓ cup sugar free maple syrup (or regular maple syrup for paleo)
- 1 ½ teaspoons vanilla extract
- 1 teaspoon cinnamon
Instructions
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Preheat oven to 350° and line a cookie sheet with parchment paper.
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Combine all cookie ingredients in the bowl of a stand mixer or food processor and mix until fully combined. Dough will be wet/sticky.
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Spoon the cookie dough onto the parchment covered cookie sheet in 16 equal portions.
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Bake for 15-18 minutes, until the cookies are puffy but still soft.
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Allow to cool completely before removing from the parchment paper.
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While the cookies are baking, make your desired version of cream filling.
For the Dairy-Free Cream Filling:
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Combine all of the filling ingredients in the bowl of a stand mixer with the whisk attachment or in a bowl with an electric beater.
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Beat on high until fully combined and the shortening has become fluffy and light.
For the Low Carb Sugar Free Cream Filling:
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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.
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Beat on low/medium until fully combined.
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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.
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Add in the vanilla and cinnamon and blend again until it's all incorporated.
To assemble the pumpkin whoopie pies:
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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.
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Repeat with all cookies until you're done.
Recipe Video
Recipe Notes
- This recipe works best with cashew butter that just consists of 100% cashews. Some grocery stores have cashew butter with added sunflower or safflower oil--avoid using these types of cashew butter because they will mess up the texture of the cookie.
- It's best to use full-fat canned coconut milk for the sugar free filling. Lite coconut milk or the one in the carton won't work because those are too thin. If your canned coconut milk is chunky when you open it, mix it until it's smooth in a blender or with a hand blender before adding it to the filling mix.
- There are two different options for the filling to choose from. The one that is palm shortening-based is best for those who are dairy-free and don't want to use butter. The other one uses mainly butter and sugar-free confectioners sweetener which is the better option for a low carb or sugar free recipe.
- 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.
- Be sure to use parchment paper or a silpat on the baking sheet. Since these cookies are so soft they will stick to the sheet without parchment. Be cautious when removing the cookies from the parchment to avoid any breaking.
- I was able to make 16 good-sized cookies from the batter (which makes 8 whoopie pies). The amount of cookies may vary depending on your brand of ingredients. Be sure to make an even amount of cookies-- 12-16 cookies is best. You want to avoid making the cookies too large because they will require too much frosting in the middle.
- Shape the cookie batter as the diameter that you want it on the cookie sheet. It will rise a bit, but it wont widen or become a perfect circle if it's not shaped that way before baking. You want to make sure the cookies are shaped evenly so the cookies fit together well with the cream in the middle.
- 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.
- Nutrition facts below are for 1 whoopie pie made with sugar free ingredients and the low carb sugar free filling. To get net carbs, subtract 25 grams of sugar alcohol per serving and 5 grams of fiber. One whoopie pie made with sugar free ingredients has 18 net carbs.