chocolate whoopie with pumpkin cream filling

Chocolate Whoopie Pies with Pumpkin Filling

When queried on Facebook many of my readers suggested I name these treats Chumpkin Whoopie Pies!

These Chocolate Whoopie Pies with Pumpkin Filling are not only gluten and grain-free, they’re dairy-free and nut-free as well.

Whoopie pies are little cake-like cookies filled with a rich creamy center. I’ve long wanted to make a gluten-free, grain-free whoopie pie cookie with a dairy-free filling. These treats are perfect for Halloween. No silly, these are not for your trick or treaters, give them out at a gluten-free Halloween party or just as a fun snack to your own little ghosts and gobblins.

These nut-free whoopie pies are based on my Paleo Chocolate Cupcake recipe another gluten-free, nut-free dessert recipe that comes in quite handy around the holidays. I hope you enjoy this whoopie pie recipe!

Print Recipe
Chocolate Whoopie Pies with Pumpkin Filling
Serves:16individual cookies and 8 whoopie pies
  1. Pulse together dry ingredients in a food processor
  2. Pulse in wet ingredients until smooth
  3. Scoop batter onto parchment paper lined baking sheet, using a 1 tablespoon scoop
  4. Make sure to scrape all of the batter out of the food processor in order to get proper yield
  5. Bake at 350° 7-9 minutes
  6. Cool for 1 hour
  7. Fill with Pumpkin Whipped Cream
  8. Serve

Wow, what a great bunch you are. I’ve been having so much fun with you on Facebook this past week with giveaways and various conversations about food and just generally living a healthy life. If you feel like you really need to be in touch with me, leave a message on my Facebook page. I stop by and answer personal questions at least once a week and post recipes, provide informational tidbits and host little discussions most days. I’ve really been enjoying getting to know you all better.

Here are some healthy candy recipes to serve at a gluten-free Halloween party!


  1. Lexie says

    Delicious! I’m not a coconut lover so I used palm shortening instead of coconut oil and they came out perfectly. I actually made the peanut butter frosting instead of the pumpkin filling and it is delicious. I baked mine for 9 minutes because I have never made whoopie pies and didn’t know what they were supposed to look like. I think I did it too long because I was nervous they were going to be eggy as coconut flour baking can sometimes be. I got 16 “cookies” but the 16th was smaller than the rest. To make these last longer I just did open faced with a dollop of frosting on top. Already want to make a double batch ASAP! Oh also I didn’t use stevia I just used vanilla and mine were sweet enough for me and I have a sweet tooth.
    Thank you so much Elana for creating recipes that I can enjoy and feel good about putting in my body! I am so grateful to not have to make it up by myself!

  2. Katherine M says

    Hi, I’ve tweeted you a few times about how much I love these and thought I’d let you know that I’m making them right now for literally the millionth time since you posted the recipe last year. I don’t make them into sandwiches because I find that when I bite the cream oozes out. So I do the pumpkin whipped cream and sometimes top with chocolate chips. And then in the whipped cream I don’t know if this is an ingredient that you use but I also add coconut palm sugar to the honey. You’re always my go to for baking because I love that you use few ingredients and minimal bowls for less cleanup. I never used my food processor for baking and it’s a much easier cleanup than my kitchen aid mixer which takes up a lot more space in the dishwasher.
    Thank you so much for all of your time consuming trial and error work, it’s very, very appreciated and you really do have the best baking recipes!

  3. rhonda says

    LOVE your recipes! I love whoopie pies- how can I make them with no pumpkin, just a cream filling- without using heavy cream?

    thanks so much for doing this!!!!

  4. Tracy says

    Do you have a favorite coconut milk that you use? My coconut milk, though it wasn’t lite, did not have coconut milk at the top. And I did refrigerate it.

  5. QueenJellyBean says

    Calorie Count – as I made it with only 2 TB of coconut oil in the cookies (instead of 4)
    Per Cookie Sandwich:
    Cal 194 gm
    Fat 12 gm
    Sodium 85 mg
    Total Carb 18 gm
    Dietary Fiber 2 gm
    Protein 5 gm

  6. QueenJellyBean says

    Hi Bernadette, The cookie batter was very soft, almost liquidy when I made these last night. That wasn’t a problem. with just one Tablespoon of batter per cookie, the batter didn’t run off the parchment paper. One possibility why yours was liquid . . . could it be due to the type of coconut flour – I always use Tropical Traditions brand (from Whole Foods or Amazon). A fine shredded coconut wouldn’t work with this recipe. Baking is so much trial and error, even following recipes exactly.

  7. Lulu Goodman says

    I doubled the recipe for the Whoopie/cookie. Because my son can’t do eggs, I used egg replacer and pumpkin purée. Out if the oven and still warm they are so good. Will have to wait until they cool to get a sense of their density and whether or not they will hold up for the filling. I used EnerG mixed with coconut milk for 4 of the eggs and 1/2 cup pumpkin to replace the other two. Did not uses stevia and they are sweet enough.

  8. QueenJellyBean says

    Whoop!Whoop!(hands in the air) I just made these. I ate 3 1/2. Quite good, and I didn’t grow up on Whoopie Pies. Here’s how mine went:
    – COOKIE: I forgot the stevia in the cookie part, they still tasted good, just sweet enough with just honey
    – COOKIE DEVIATION: I used 2TB of coconut oil instead of 1/4 cup. Worked fine. I just cut down on fat wherever possible.
    – CREAM: I used Trader Joe’s 14 oz can of Coconut Cream. I used a little more than half of that can, which was too much. If I followed the recipe and extracted my own coconut cream from a can of coconut milk, it probably would have yielded less than half of what I used. So my cream was too high in the coconut flavor, and way too low on pumpkin flavor.
    – CREAM: I added more fresh roasted pumpkin, probably half a cup total pumpkin, to my ‘too much coconut cream’. It was just starting to taste like pumpkin at that point. I would have no fear to try canned pumpkin another time if that’s all I had.
    – CREAM TEXTURE: was a bit like thick pancake batter.
    – STORAGE: I put the 4 leftover whoopie pies in the freezer on a plate, covered in saran wrap. On another hungry day I’ll probably eat it frozen.
    – YIELD: I got 13 cookies, although a really scraped for 14th. I got a small 14th but dropped it on the floor on the way to the oven. :-]

  9. Alana says

    Since it’s Thanksgiving, I’m always looking for blogs that will give me plenty of ideas. My friend just told me about “Cooking With Mr. C.” on Facebook (also a blog). I just “Liked” his page. He dedicates November for all Thanksgiving ideas. I was hoping I may find some things on your blog this season too. Alana

  10. Melissa says

    Just made the cookies. I subbed maple syrup for honey, and I don’t have stevia so I added a dash of plain vanilla. They are absolutely delicious. I don’t think they will survive to be made in to actual whoopie pies. That will have to be another batch!

  11. Tara says

    Does anyone have an idea for how I could make these without chocolate? I know, they’re “chocolate whoopie pies” so it might seem silly to leave it out. But I can’t have chocolate and would like to have a GAPS-friendly way to make these. (I know, cocoa is allowed after a while on GAPS, but there are other reasons why I can’t have it, so I need another option.) Can’t do carob either. I assume I can’t just substitute more coconut flour, since it soaks up so much liquid and wouldn’t function the same as the cocoa. Maybe if I just leave out the cacao and use a little less liquid?? Anyone have other ideas?

    • QueenJellyBean says

      Hi Tara Dear – I was off chocolate for a year so I understand the need to sub it out. Some suggestions I’m thinking would work (these just came out of the oven, by the way, the regular recipe was easy).
      Idea A – 3 or 4 TB of a nut butter
      Idea B – 3 TB blanched almond flour
      Idea C – add cinnamon and vanilla to either A or B, above
      Idea D – grind up some dehydrated fruit (like blueberries or bananas), add 3 TB of that for flavor and volume

  12. says

    Okay… so something without gluten or dairy or nuts that has chocolate and pumpkin in it!? You are my hero! For real. I can’t wait to try these!!!

  13. Karina says

    Does can pumpkin work? If no? what kind of pumpkin? Ive never baked w pumpkins , only puréed (can). I really want to make these my kiddos ! Thank you!

    • QueenJellyBean says

      Hi Claire – the cookies aren’t bitter, but the sweetness is not strong. I actually forgot the vanilla stevia (even though I just bought it and it was sitting right there!) and just the honey alone made it sweet enough. I’m thinking a less-sweet cookie is a nice contrast to a sweeter cream filling.

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