These paleo whoopie pies are a combination of a fluffy, pumpkin spice cookie stuffed with a cinnamon cream filling. The perfect gluten free dessert for fall, thanksgiving, and beyond!
These whoopie pies were originally crafted for a guest post on Healy Eats Real. Hannah has a site full of great healthy recipes as well as DIY home and beauty recipes and lots of articles on nutrition and health - well worth checking out!
Baking with all-purpose flour alternatives can be confusing and an ongoing chemistry experiment. Knowing which flours are drier, wetter, starchier, fluffier - it's a lot to remember and can be hard to work with when you're first learning.
Some gluten free flours come in a "gluten free" mix and can be easier to use. They don't promise to be grain free, but they are often blended in a way that makes them act more like traditional flour. This recipe for gluten free Chocolate Peanut Butter Whoopie Pies from Heritage Cook uses it and they look absolutely amazing!
The cookies on these paleo whoopie pies are more fluffy and cake-like than a traditional "cookie." They use a small amount of coconut flour to absorb a bit of the moisture, as coconut flour tends to be on the drier side.
The filling starts with palm shortening, and when you first scoop it out you will doubt me in the use of palm shortening. Just trust me.
Once you start beating it, it will get fluffy, airy, and perfect. It will transform into a perfect whoopie pie cream filling that you'll want to eat by the spoonful. (I also use it as frosting on my Lemon Lavender Cupcakes!)
Whether you make these Pumpkin Whoopie Pies for a special occasion or just because, you won't be disappointed. They're easy enough to make at the last minute, but will make your friends and guests think you're a gourmet baker.
- 1 cup cashew butter
- 2 eggs
- 1 cup canned pumpkin
- ⅓ cup maple syrup
- ⅓ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup palm shortening
- ⅓ cup maple syrup
- 1 ½ teaspoon 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 750Total Fat: 62gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 62mgSodium: 362mgCarbohydrates: 45gFiber: 3gSugar: 28gProtein: 9g
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