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Dessert

Grain-Free Pumpkin Whoopie Pies

Few can resist the call of pumpkin spice! These grain-free, gluten-free, dairy-free whoopie pies with their cinnamon-cream centers are a hit with all ages.

Twice As Nice

These whoopie pies and our Salted Caramel Cashew “Cheesecake” feature almonds in lieu of heavy grains. This Paleo-friendly
substitute provides
structural stability for the
cheesecake’s crust
and the
cake portion of the pies
and adds a hefty dose of
protein to each serving: A
quarter cup of almond flour,
for instance, has 6 grams of
this muscle-building macro,
compared to around 3 grams
for regular white flour.

Servings
10
Prep Time
20 min
Cook Time
30 min
Duration
50 min

Ingredients

  • 1 3/4 cups blanched almond flour (not almond meal)
  • 2 tbsp coconut flour (Try: Now Real Food Organic Coconut Flour)
  • 3/4 tsp each ground cinnamon and nutmeg
  • 1/2 tsp each baking soda, sea salt, ginger and cloves
  • 1/4 cup coconut oil
  • 3/4 cup raw unsalted almond or cashew butter
  • 2 large eggs
  • 1/3 cup pumpkin purée
  • 1/4 cup raw honey
  • 1 tsp pure vanilla extract

Almond cream cheese

  • 8 oz almond milk cream cheese
  • 3 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon

Preparation

1. Preheat oven to 325°F. Line a large baking sheet with parchment paper.

2. To a large bowl, add almond flour, coconut flour, cinnamon, nutmeg, baking soda, salt, ginger, cloves, coconut oil, almond butter, eggs, pumpkin purée, honey and vanilla. Mix until well combined.

3. Using a small ice-cream scoop (or about 2 tbsp at a time), transfer dough onto prepared sheet to make 20 cookies; lightly press each with a spatula. Bake until golden, 15 to 20 minutes. Cool on sheet, 10 minutes; transfer to rack to cool completely.

4. Prepare filling: Whisk cream cheese, maple syrup and cinnamon until smooth. Spread 2 tbsp frosting
onto flat side of 10 cookies. Top with remaining cookies, flat side toward filling. Store in an airtight container in the refrigerator.

Nutrition Information

  • Serving Size 1 pie
  • Calories 413
  • Carbohydrate Content 23 g
  • Cholesterol Content 37 mg
  • Fat Content 32 g
  • Fiber Content 5 g
  • Protein Content 12 g
  • Saturated Fat Content 7 g
  • Sodium Content 319 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 16 g
  • Polyunsaturated Fat Content 7 g