Only three more days until Halloween! There’s still time to make this fun & spooky holiday sweet without chemical-laden sugary treats.
Whoopie pies are soft and moist, cake-like chocolate cookies, usually filled with a creamy vanilla flavored filling. Since it’s Halloween and it’s pumpkin season, I decided to give these delicious classic cookies a different spin, and fill them with a sweet pumpkin filling. Top each cookie with candied eyes and they come to life, looking like cute, spooky little cookie monsters. Of course these are very unhealthy candied eyes, and I would never recommend eating them. So you can add them just for fun, and toss them before eating the cookies.
These chocolate cookies have a great soft, moist and fluffy texture, and the recipe was inspired by my Chocolate Cake recipe. When combined with the pumping filling, these whoopie pies burst with delicious flavors, and are the perfect sweet treat to celebrate Halloween with.
The pumping filling is made mostly of organic pumpkin puree and coconut butter, spiced with cinnamon, and lightly sweetened with raw honey. The pumpkin flavor is very mild, but they add a fun Halloween color to these cookies without the addition of unhealthy food dyes. Kids will love these, and won’t even notice that pumpkin was added to this recipe. Happy healthy Halloween!
As always this recipe is also Paleo friendly. These whoopie pies are gluten, grain, dairy, soy and refined sugar FREE. Enjoy.
Whoopie Pies With Pumpkin Filling (Paleo, gluten/grain-free)
Ingredients
Cookies:
- 1 cup blanched almond flour
- 1/4 cup raw cacao powder
- 4 teaspoons coconut flour
- 3 tablespoons coconut palm sugar
- 1/2 teaspoon baking soda
- 2 tablespoons + 1 1/2 teaspoons coconut oil, melted
- 1/3 cup coconut milk, full fat
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon raw honey
- 1/4 cup chocolate chips
Pumpkin Filling:
- 1/3 cup pumpkin puree
- 1/3 cup coconut butter, melted*
- 2 tablespoons raw honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon water
Instructions
Cookies:
- Preheat oven to 350°F and line cookie sheet with parchment paper.
- Mix together the almond flour, cacao powder, coconut flour, coconut palm sugar, and baking soda.
- In a separate bowl, whisk together the coconut oil, coconut milk, egg, vanilla extract, and honey.
- Using a rubber spatula, mix wet and dry ingredients together, then fold in chocolate chips. Do not over mix.
- Cover dough and freeze for 40 minutes or until easy to handle.
- Scoop about 2 teaspoons of dough into the prepared baking sheet (I use this cookie scoop), and using the palm of your hands flatten each cookies, spacing them on the baking sheet about 2-inches apart. If the cookies stick to your hand, use a piece of parchment paper to flatten them.
- Bake cookies for 10 minutes, then set baking sheet on a wire rack to cool.
Pumpkin Filling:
- Whisk all ingredients for the pumpkin filling together until combined.
- To assemble whoopie pies, drop 2 teaspoons of the filling on the flat side of the cookie. Top with another cookie.
Yields: 11 servings. Store in the refrigerated in an airtight container.
Recipe Notes
Almond Butter Pumpkins (Paleo, gluten/grain-free)
Fudgy Pumpkin Blondies (gluten, grain, dairy free, paleo)
Coconut Orange Macaroons
Homemade Almond Joy Candy Bar (Gluten Free, Dairy Free, Paleo)
Blueberry Cheesecake Ice Cream (Dairy Free, Paleo)
I think a squirt of coconut butter or paleo icing in a piping bag topped with a chocolate chip would look like an eye 🙂
For some reason, my pumpkin filling is always so liquidy. I tried making it twice, and it turns out the same. I don’t understand what I’m doing wrong, and I’m gonna see if putting it in the refrigerator works. Any advice?
Hi Emma, this could be from the pumpkin puree you are using. What brand is it?
The brand I used is Farmers Market organic pumpkin
They look so sweet!!
I think I’ve only ever had a whoopie pie once before, and it definitely didn’t look this cool. Definitely need to give this recipe a go =)
{Teffy’s Perks} X
I’m just wondering if the eyes could be created with some healthy frosting option (put in place with a frosting decorator) and mini chocolate chips instead of candied eyes?
Cheryl, how about slicing macadamia nuts an topping each one with a dot of melted chocolate to make the eyes? To make the mac nuts stick to the cookie, add a tiny bit of the pumpkin filling to the back of each nut.
I love how suprisingly healthy these whoppie pies are! Definitely a recipe I need to make.. thanks for sharing it!
Thank you Thalia!