Pumpkin Spice Whoopie Pies

Chef Pippa Taylor / October 10, 2019

Curated with love from the kitchen of Chef Pippa Taylor

It’s that time of year again…Pumpkin EVERYTHING. And while I don’t particularly enjoy the infamous Pumpkin Spice Latte, I do love a good pumpkin-y baked good. Plus these whoopie pies aren’t full of refined sugar and chemicals like the PSL, so, ya-know…winning. 

Ingredients:For the cookies:

• 1 cup smooth cashew butter

• 2 eggs

• 1 cup canned pumpkin puree

• 1/3 cup maple syrup

• 1/3 cup coconut flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon pumpkin pie spice

 For the cream filling:

• 8 ounces dairy free cream cheese, softened – I like Kite Hill brand

• ¼ cup maple syrup

• ¼ cup coconut oil, refined, softened.

• ½ teaspoon vanilla extract

• Pinch of salt

• Pinch of pumpkin pie spice

 Instructions:

 For the cookies:

1.     Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Spray with cooking spray.

2.     Combine all the cookie ingredients in the bowl of an electric stand mixer with the paddle attachment. Whip together until fully incorporated. Dough with be sticky.

3.     Using a hot, wet spoon, scoop the cookie dough into 16 even portions. 

4.     Bake 15-18 minutes until the cookies are puffy and soft. 

5.     Allow to cool FULLY before removing from the pan. Clean out the mixing bowl to use for the filling.

 For the filling:

1.     While the cookies are in the oven, add the cream cheese, maple syrup, coconut oil, vanilla, salt, and pie spice to the bowl of the mixer. 

2.     Using the whisk attachment, beat on high until smooth. Set aside. 

3.     Once the cookies are completely cool, pipe or spread the filling on 8 of them and make into cookie sandwiches with the other halves.