Pumpkin Whoopie Pies with Maple Whipped Cream (Grain-Free)

Name: Pumpkin Whoopie Pies
Prep time: 15 min
Cook time: 16 min
Total time: 35 min
Ingredients: ¾ cup pure pumpkin purée; 1 cup raw almond butter; 1 tbsp vanilla extract; ¼ cup coconut sugar; 2 tsp pumpkin pie spice; 1 tsp cinnamon; ⅛ tsp sea salt (if the nut butter is unsalted); 1 tbsp coconut flour; 1 5.4 oz can coconut cream (refrigerated for 24 hours minimum); 2 tsp vanilla extract; 2 tbsp maple syrup

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These Pumpkin Whoopie Pies with Maple Whipped Cream are the ultimate fall treat. You’ll love these delicious cake cookies sandwiched around decadent whipped cream, with just 10 healthy ingredients!

Holding an orange-brown pumpkin whoopie pie

Has anyone else been procrastibaking? If not, join the team. It’s kind of my favorite activity.

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
gluten-free
grain-free
refined sugar-free
anti-inflammatory
oil-free
paleo
dairy-free
corn-free
soy-free
peanut-free

Side angle of whoopie pie on plate with pumpkin in background

Tools:

Electric Mixer

Two pumpkin whoopie pies overhead view on plate

Recipe FAQs:

Can I use coconut milk?

Coconut milk will not work because of the water content. You’ll want a can of coconut cream stored in the fridge for at least 24 hours so it hardens. If you have a can of coconut milk, you can store it in the fridge and scoop the cream off the top.

How should I store these?

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.

Why do you recommend freezing the whipped cream?

Whipped cream tends to melt easily. Frozen whipped cream will be thicker and melt less quickly. You can also simply dip the cookies in the fresh whipped cream if you’d prefer not to assemble them.