Chocolate Whoopie Pies with Pumpkin Filling

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Ingredients
Instructions
Nutrition

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!

Ingredients
Serves:
16individual cookies, 8 whoopie pies
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Instructions
  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 ice cream 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°F for 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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

39 responses to “Chocolate Whoopie Pies with Pumpkin Filling”

  1. 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. 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. Did you used to have an almond flour whoopie pie recipe? I think I remember seeing one on your website. Thanks!!

  4. 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!!!!

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