These Pumpkin Whoopie Pies with Maple Whipped Cream are the ultimate fall treat. You'll love these delicious cookies sandwiched around decadent whipped cream, with just 10 healthy ingredients!
15.4 oz cancoconut creamrefrigerated overnight (don't shake!)
2teaspoonvanilla extract
2tablespoonmaple syrup
Instructions
Soft Cookies
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!
Notes
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.