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!
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
- refined sugar-free
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.
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.
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.
Pumpkin Whoopie Pies
- 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
Maple Whipped Cream Frosting
- 1 5.4 oz can coconut cream refrigerated for 24 hours minimum
- 2 tsp vanilla extract
- 2 tbsp maple syrup
- Prep whipped cream in advance. Option to use dairy-free store-bought buttercream frosting, coco whip, or vegan cream cheese frosting.
- Mix all whipped cream ingredients with an electric mixer until stiff peaks form. For best results, transfer to sealed container and freeze for 1 hour or store in fridge.
- 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.
- Assemble by placing one cookie top-down on a plate, then add a scoop of whipped cream 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 very important to store the can of coconut cream in the fridge for at least 24 hours before making the frosting. Do not use coconut milk, it is too watery.
- Raw nut butter will work best, especially if it’s ‘drippy.’ Ideally stored at room temperature.
- 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.