Pumpkin Whoopie Pies


Bonus recipe for the week! And the last pumpkin recipe (at least for a few weeks).

For a while I had a bit of an obsession with whoopie pies. Why? There are really no rhyme or reason for the things I’ll get hooked on, they just get stuck in my thought flow. See just thinking about whoopie pies, has me thinking of more options: Caramel Stuffed Cinnamon Whoopie Pies with Spiced Apple Filling (Boom that sounds amazing, may have to make that happen)!

Anyways, this little pumpkin whoopie pie is one of the first ones I ever made. And it is a total keeper. Give it whirl.

Pumpkin Whoopie Pies

  • 1/2 cup coconut Sugar
  • 1/2 cup maple
  • 1/2 cup coconut ghee
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 1/2 cup almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 2 tsp pumpkin pie spice
  • Whipped coconut milk

How to make it:

Mix all of the dry ingredients in one bowl and the wet in another. Combine the two bowls and blend until smooth. Place spoonfuls of the mix onto a coconut oil greased cookie sheet. Bake at 350 for about 15 minutes. Transfer to a cooling rack.

For filling mix whip coconut with a bit of cinnamon. Once the pies have cooled completely, dollop coconut whip onto a pie. Smoosh them together, ENJOY!

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