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Pumpkin Whoopie Pies (Grain Free, Gluten Free, Primal)

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If you’re looking for a diary free/Paleo filling for these pies, check out Elana’s Pantry or Paleo Spirit. To keep with the flavors of the pies, I would still use maple syrup as the sweetener.

Ingredients

Units

For the Cookies:

  • 8 tablespoons unsalted butter, melted (or 6 tablespoons coconut oil)
  • 1/4 cup honey or maple syrup (I prefer a light honey such as clover)
  • 2 large eggs, room temperature
  • 3/4 cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 3/4 cups almond flour
  • 3 tablespoons plus 1 teaspoon coconut flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 3 teaspoons pumpkin pie spice blend
  • 1/2 teaspoon Celtic sea salt

For the Filling:

  • 1/2 stick unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and adjust rack to middle position. Whisk together melted butter, honey, eggs, pumpkin puree, and vanilla. In a separate bowl whisk together the flours, baking powder, baking soda, pumpkin pie spice, and sea salt. Pour flour mixture into wet mixture and whisk until just mixed.
  2. Using a 2-inch ice cream scoop, drop 18 mounds of batter onto a baking sheet lined with parchment paper (this will only make 9 pies, since you need 2 mounds per pie). Bake 12 minutes, until springy to the touch. Cool completely. Repeat with remaining batter.
  3. Whisk together the butter, cream cheese, maple syrup and vanilla until fluffy (if it’s not sweet enough for your taste, simply add a bit more maple syrup). Spread the flat side of 8 cakes with the cream cheese frosting and top with another cake.

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