Paleo Pumpkin Whoopie Pies

Truthfully, I don’t love pumpkin or pumpkin spice in my hummus. I don’t love it in my chili. I’m not sure when it became permissible to throw pumpkin or pumpkin spice all wily-nily into every recipe folks could dream up.
I love pumpkin best when it adds its heavy moisture to baked goods. Pumpkin bread, muffins, cheesecake. And cookies.
Better yet, how about using those cookies to make Pumpkin Whoopie Pies?
You’ve probably seen pumpkin whoopie pie recipes floating around. Maybe you’ve even made some. But how about Paleo Pumpkin Whoopie Pies? Mine are sweetened lightly with maple sugar, full o’ cinnamony goodness and are ridiculously tender. They are also grain-free, refined sugar-free, and absolutely addictive. Are they healthy? I’m not sure anything with cream cheese (even non-dairy Vegan cream cheese) qualifies as such. But they are a wholesome treat that won’t spike your blood sugar, and will thrill even those who could care less about such thangs.
Try ’em. You’ll see.

Soft Paleo Pumpkin Cookies for Whoopie Pies

Soft Paleo Pumpkin Cookies. Full of warm spices. Perfect alone or for use in Whoopie Pies.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Servings: 2 Doz

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 C Paleo Baking Flour I use King Arthur's
• 3/4 tsp Paleo Baking Powder
• 3/4 tsp Baking Soda
• 3/4 C Pumpkin Puree
• 1 Egg
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Ground Cloves (optional)
• 1/4 tsp Salt
• 1 tsp Vanilla Extract
• 1/2 C Butter, 1 stick-softened substitute coconut oil or palm shortening
• 3/4 C Maple Sugar
• 1/2 C Pecans, finely chopped

Equipment

• Cookie sheet with parchment paper or Whoopie Pie Pan

Method

 

1. Preheat oven to 350 degrees. Prep baking sheets with parchment.
2. Combine dry ingredients in medium bowl.
3. Cream sugar and butter in large mixer bowl. Beat in pumpkin, egg, and vanilla extract until smooth
4. Add dry ingredients to wet gradually. Fold in pecans if using. Drop by rounded tablespoon onto prepared cookie sheet or whoopie pie sheet.
5. Bake for 12 minutes. Check. Cookies are done when edges are set. They may require a few minutes added cooking time.
6. Cool on sheet for 3 minutes. Then remove to wire baking racks to cool completely

Notes

I like the flavor of this recipe best using butter, although it does make for a more brown cookie.  Palm shortening works great.  Coconut oil competes with the delicate flavor of the pumpkin and wold be my third choice here.

I have not tried other substitutions, like differing baking mixes, egg replacers, etc. 

Be sure to use a high quality pumpkin puree (not pumpkin pie filling).

Maple sugar is fairly delicate in sweetness, which I prefer.  Coconut sugar is a great sub which more closely resembles brown sugar in baking.

 

Paleo Woopie Pie Filling

Lightly sweet and creamy filling for Paleo Whoopie Pies

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Prep Time 5 minutes mins

Servings: 1 C

Course: Dessert, Snack

Ingredients Method Notes

Ingredients

  

• 3/4 C Non Dairy Cream Cheese, softened
• 1/4 C Maple Sugar or to taste
• 1/2 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon or to taste (optional)
• 1 tbsp Almond Milk
• 1 Egg White (optional)

Method

 

1. Combine all ingredients in medium bowl. Beat with mixer until smooth and fluffy. Spread onto cooled Whoopie Pies, as thick or thin as you prefer.
   

Notes

An addition of palm shortening in filling will make it very light and traditional.  I skip it to keep the pies a little less calorie dense.  

I use Kite Hill almond milk cream cheese.