Healthy Pumpkin Whoopie Pies (Gluten-Free)
Creamy, spiced, and perfectly soft, these Healthy Pumpkin Whoopie Pies are a delightful fall treat that combines tender pumpkin cake with a sweet cream cheese filling.
Servings: 12 whoopie pies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups Almond Flour Finely ground
- 1.5 teaspoons Pumpkin Spice
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
Wet Ingredients
- 1 cup Pumpkin Puree Not pumpkin pie filling
- 2 large Eggs Room temperature
- 0.33 cup Maple Syrup
- 0.25 cup Coconut Oil Melted and slightly cooled
Filling
- 4 ounces Cream Cheese Softened
- 2 tablespoons Maple Syrup For filling
- 1 teaspoon Vanilla Extract For filling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal and cleanup.
- In a medium bowl, whisk together the almond flour, baking soda, salt, and pumpkin spice until evenly combined.
- In a separate large bowl, mix the pumpkin puree, eggs, melted coconut oil, and 1/3 cup maple syrup until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Using a tablespoon or cookie scoop, drop dollops of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes or until the tops are set and a toothpick inserted in the center comes out clean.
- Remove from the oven and transfer the cookies to a wire rack to cool completely before filling.
- For the filling, beat the softened cream cheese with 2 tablespoons maple syrup and 1 teaspoon vanilla extract until smooth and creamy.
- Spread a generous tablespoon of cream cheese filling onto the flat side of one cookie, then sandwich it with another cookie.
- Repeat with remaining cookies and filling. Serve immediately or refrigerate to allow the filling to firm up slightly.
Notes
Store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days. Freeze unfilled cookies for up to 2 months.