These Pumpkin Whoopie Pies with Maple Cream Filling are the ultimate fall treat made with just 10 healthy ingredients! You’ll love these delicious soft pumpkin cookies sandwiched around fluffy whipped cream.
Whoopie pies are the BEST dessert. If you haven’t had one yet, it’s a cake-cookie sandwich with creamy frosting in the middle. So basically, a ton of delicious desserts combined into one. Think of it like a portable cupcake.
Since it’s Fall, I was craving pumpkin-spiced goodness instead of my usual chocolate whoopie pies and these did not disappoint. These pumpkin cookies are light and fluffy — they taste like a pumpkin cake (I’ve actually never had a pumpkin cake, but I’m positive it would totally taste like these).
My homemade maple whipped cream is the perfect way to complement the pumpkin cookies. It’s refreshing and subtly sweet with a coconut milk base. The trick is to freeze it, then add a frozen scoop in the middle just like an ice cream sandwich.
No time to freeze? You can use a store-bought dairy-free frosting or whipped cream instead. Look for a coconut based one like this frosting or this whipped cream. You can even whip in a tablespoon of maple syrup if you’d like!
If you’re not planning on eating the whoopie pies right away (I’d be surprised if you can wait!), use frosting instead of whipped cream. Whipped cream tastes absolutely delicious, but it will melt. You can also keep the whipped cream stored frozen or refrigerated until you’re ready to assemble and eat the whoopie pies.
This recipe is:
- vegan + vegetarian
- refined sugar-free
You’ll want a can of coconut cream stored in the fridge overnight so it hardens. If you have a can of coconut milk instead of cream, you can store it in the fridge and scoop the cream off the top. Avoid using a carton of coconut milk because of the water content!
Store the cookies and whipped cream separately in airtight containers in the fridge. You can store them in the fridge for 5-7 days or freezer for a month. If you’d prefer to pre-assemble the whoopie pies, you’ll want to individually wrap them and freeze them.
Depending on the climate where you live, the whipped cream can begin melting. Frozen whipped cream will be thicker and stay solid longer. You can also simply dip the cookies in the fresh whipped cream if you’d prefer not to assemble them.
Pumpkin Whoopie Pies
- ¾ cup pure pumpkin purée
- 1 cup raw almond butter
- 1 tablespoon vanilla extract
- ¼ cup coconut sugar
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ⅛ teaspoon sea salt if the nut butter is unsalted
- 1 tablespoon coconut flour
Maple Whipped Cream Filling
- 1 5.4 oz can coconut cream refrigerated overnight (don't shake!)
- 2 teaspoon vanilla extract
- 2 tablespoon maple syrup
- Preheat oven to 350º.
- Add all cookie ingredients to a bowl in the order above. Mix well until fully combined. Option to use an electric mixer.
- Add to baking mat or parchment paper and form ~10 large, fluffy cookies. Bake for 16-18 min until firm and lightly golden.
- Let cool for 15 minutes.
Whipped Cream Filling
- Scoop out the cream only from the coconut cream can to a bowl (don't use the water at the bottom). Mix with an electric mixer until stiff peaks form, usually 3-5 minutes. Add vanilla extract and maple syrup and mix again. Option to transfer to a sealed container and store in fridge, or freeze for 1 hour.
Whoopie Pies Assembly
- Assemble by placing one cookie top-down on a plate, then add a scoop of whipped cream filling on top. Top with another cookie to create a whoopie pie sandwich. Enjoy immediately to avoid whipped cream melting, or freeze to make into a delicious frozen treat!
- It’s important to store the can of coconut cream in the fridge overnight before making the filling. Only scoop out the cream, skip the water at the bottom. Do not use coconut milk, it is too watery.
- Instead of homemade filling, you can also use dairy-free buttercream frosting, coco whip, or vegan cream cheese frosting.
- Raw nut butter will work best, especially if it’s ‘drippy.’ Ideally stored at room temperature.
- If you’re in a warm climate, the whipped cream is best stored in the freezer for at least 1 hour. I like to scoop it on top of the cookie just like ice cream.