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.

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Whoopie Pies With Pumpkin Filling (Paleo, gluten/grain-free)

 

Ingredients

Cookies:

• 1 cup blanched almond flour
• ¼ cup raw cacao powder
• 4 teaspoons coconut flour
• 3 tablespoons coconut palm sugar
• ½ teaspoon baking soda
• 2 tablespoons + 1½ teaspoons coconut oil, melted
• ⅓ cup coconut milk, full fat
• 1 egg
• ½ teaspoon vanilla extract
• 1 tablespoon raw honey
• ¼ cup chocolate chips

Pumpkin Filling:

• ⅓ cup pumpkin puree
• ⅓ cup coconut butter, melted*
• 2 tablespoons raw honey
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• 1 teaspoon water

Instructions

Cookies:

1. Preheat oven to 350°F and line cookie sheet with parchment paper.
2. Mix together the almond flour, cacao powder, coconut flour, coconut palm sugar, and baking soda.
3. In a separate bowl, whisk together the coconut oil, coconut milk, egg, vanilla extract, and honey.
4. Using a rubber spatula, mix wet and dry ingredients together, then fold in chocolate chips. Do not over mix.
5. Cover dough and freeze for 40 minutes or until easy to handle.
6. 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.
7. Bake cookies for 10 minutes, then set baking sheet on a wire rack to cool.

Pumpkin Filling:

1. Whisk all ingredients for the pumpkin filling together until combined.
2. 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.

Cook’s Notes

* I make my own coconut butter instead of store bought because it is much cheaper to do it this way. Simply add 2 cups of unsweetened dry shredded coconut to your food processor, and process until creamy and smooth like peanut butter, scrapping the sides of the bowl as needed. If you use store bought coconut butter, you can melted it by placing the jar in a bowl of hot water.

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