These gluten-free pumpkin whoopie pies are the perfect Autumn treat. Using only maple syrup as a sweetener, you get a healthy dessert that is chock-full of Fall flavor.
A Classic Treat
Whoopie pies are a staple American treat. While they are called a ‘pie,’ they definitely do not resemble a classic pie of any kind. These guys look more like cookie sandwiches. Yet, their texture much more resembles cake than anything. Between these two cookie-cake hybrid layers is a delicious and buttery filling.
Traditionally, whoopie pies are filled with buttercream or even cream cheese icing. In this recipe, we get the same lusciousness these icings offer by using coconut cream instead. This alternative has an unbeatable natural creaminess and sweetness. We enhance it with a little butter – this adds richness to the filling.
If you happen to be dairy-free, have no fear! You can always substitute the butter for more coconut cream and/or coconut oil. This will lend the whoopie pies more coconut flavor. If that is not your style, feel free to substitute the coconut oil for another oil of choice.
If never had a whoopie pie before, I am sorry to hear that. Here is your chance to finally enjoy one, without all the guilt and the refined sugar!
It’s Pumpkin Season!
Fall is here and that means pumpkins! These beautiful orange squashes are a quintessential part of the season. Whether you are carving them or eating them, pumpkins are pretty hard to avoid this time of year.
Pumpkin does oh so well with baking spices. It is not a coincidence that pumpkin spice lattes taste so good! We take the spin on the traditional whoopie pie by incorporating pumpkin puree, cinnamon, and nutty maple syrup. The combination results in a dessert that is belly-friendly and filled with all the classic autumn flavor we love.
The Power of Coconut Flour
To make these pumpkin whoop pies recipe gluten-free, we utilize nutrient-dense coconut flour. Coconut flour comes from dried coconut meat, which is ground into flour. That is how natural it is! Coconut flour is one of the best ways to incorporate the nutritional benefits coconuts have to offer, without having to climb any palm trees. (Although, a tropical vacation does sound fabulous!)
Coconut flour is packed with nutrition. It is abundant in fiber and healthy fats necessary in everyone’s diet. It even has protein. These elements help to increase your energy and keep you feeling full and satisfied. This makes it a better alternative to the classic purpose flour.
The best part about coconut flour is that a little goes a long way. Coconut flour is one of the more costly flours at the supermarket. But, you will get a lot of baking out of one single bag. In this recipe, you only need a half cup of coconut flour – that is it. Think of all the whoopie pies you can make once you get your hands on a bag.
With that being said, coconut flour also absorbs liquid like crazy! If you are doubling the recipe, make sure that you include enough liquid to balance out the increase in coconut flour. Even a quarter cup more of coconut flour will completely change the recipe.
Only Natural Sweeteners
We figured out how to make the same delicious treat, without all the refined sugar. These pumpkin whoopie pies are naturally sweetened with maple syrup. This beloved breakfast condiment enhances the fall flavors, like ground cinnamon, in this recipe.
While maple syrup does have high sugar content, this sweetener offers some impressive health benefits. Maple syrup is plentiful in core minerals. It is a powerful source of antioxidants, which boost our immune system and protect us from certain diseases too. On the other hand, regular table sugar has minimal nutritional benefits and more sugar.
When searching for maple syrup, make sure you check the ingredients. Many maple syrups in supermarkets can be blended with corn syrup and/or other refined sugar sources. Try to find maple syrup with a ‘Grade’ rating, to ensure you are getting a natural sweetener only!
This recipe also incorporates vanilla extract and coconut cream, which add additional sweetness. Altogether, these 3 ingredients create some guilt-free pumpkin whoopie pies.
How to Make Pumpkin Whoopie Pies
Making these whoopie pies is very simple. The prep is quick and it requires only a few kitchen utensils and appliances!
Remember to always take your 2 large eggs and butter out of the fridge early so that they can rest to room temperature. This will improve the overall dough for your pumpkin whoopie pies.
First, preheat your oven to 350 degrees F (180 degrees C.) Then, Grab a large mixing bowl, spatula, and 1-2 baking sheets. Line the baking sheets with parchment paper or spray with nonstick baking spray.
Assemble all your ingredients on the counter, separating your dough ingredients from your cream filling ingredients. Make sure you do not miss a thing!
Mix together the dough ingredients in the large bowl. Do not overmix.
Then, using an ice cream scooper, scoop dough, and place on the baking tray. Try to make sure you have an even number of scoops so that you can make enough an even number of pies! Bake for a total time of 15-18 minutes, or until the whoopie pie ‘cookies’ are cooked through.
In the meantime, making your cream filling. Grab a hand mixer and another mixing bowl. Add your coconut cream, butter, and maple syrup to the bowl. Gently mix together, until it becomes fluffy. Turn down the speed and slowly incorporate the vanilla extract. Then, set aside.
Now, here is the fun part! Once your whoopie pie cookies are cooled, divide them into pairs. Spread even amounts of cream filling on each side of the two cookies. Then, press them together. Once you’ve filled all your whoopie pies, you can lightly dust them with powdered sugar for decoration (and some added sweetness!)
Ingredients for the cookies
- 1/2 teacup Coconut Flour
- 1 teacup Cashew Paste
- 1 teacup Pumpkin Puree
- 2 Eggs
- 1/3 teacup Maple Syrup
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
Ingredients for the cream
- 3/4 teacup Butter
- 3 tbsp Coconut Cream
- 1/2 tsp Maple Syrup
- 1 tbsp Vanilla
- Mix all the ingredients for the cookies in a bowl.
- Shape the biscuits with an ice cream spoon and place on baking paper. Bake at 180 degrees for 15-18 minutes.
- Leave to cool completely .
- Mix butter, coconut cream, maple syrup and vanilla in a bowl. Beat with a mixer until a homogeneous mixture is obtained.
- Coat the bottom of the cookies with cream and stick them to one another.