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.
Combine all cookie ingredients in the bowl of a stand mixer or food processor and mix until fully combined. Dough will be wet/sticky.
Spoon the cookie dough onto the parchment covered cookie sheet in 16 equal portions.
While the cookies are baking, make your desired version of cream filling.
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.
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 low/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 cinnamon and blend again until it's all incorporated.
Repeat with all cookies until you're done.
© 2018 Healy Eats Real. Pumpkin Whoopie Pie Recipe (Paleo, Sugar Free, Gluten Free) https://healyeatsreal.com/paleo-pumpkin-whoopie-pies-gluten-free/