Elevate Your Fall Dessert Game with These Pumpkin Whoopie Pies
By: Aimee D'Elia
As the leaves change colors and the chill begins to set in, we’re finding ourselves fully immersed in all things fall. And there are fewer things more “fall-y” than trips to the pumpkin patch. (Trust us: we’ve got the 1,000+ selfies to prove it.) While pumpkins do make great seasonal decor, they’re also quite tasty and have become synonymous with autumn-inspired desserts. From pumpkin spice lattes (like our dairy-free version) to pumpkin pies, there is no wrong way to enjoy pumpkin.
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We figured we’d join in on all the seasonal fun by sharing our Pumpkin Whoopie Pies recipe with you. Nestled between fluffy little pumpkin cakes is a creamy coconut filling, made with our very own Vanilla Collagen Creamer. They’re the perfect treat to keep stocked in the fridge or to impress with at your next fall soirée. It’s no surprise to us that Maine has declared the Whoopie Pie as their official state treat.
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Make your own at home using our recipe below.
Pumpkin Whoopie Pies
Makes approximately 30 cakes, or 15 whoopie pies
- ½ C unsweetened almond milk
- ¾ t apple cider vinegar
- 1½ t baking soda
- 1/3 C coconut sugar
- 2 flax eggs (2 T flaxseed meal + 5 T water)
- ¼ C maple syrup
- ¼ C avocado oil
- ½ C pumpkin purée
- ¼ C unsweetened applesauce
- ½ t pure vanilla extract
- 1½ t pumpkin pie spice
- ¼ t sea salt
- ½ t baking powder
- ½ C almond flour
- 2 scoops Vital Proteins Vanilla Collagen Creamer
- ¼ C oat flour
- 1 C Bob’s 1:1 GF flour
Coconut cream filling
- In a large bowl, scoop out just the cream from the chilled can of coconut cream (that has been chilled in fridge overnight). Beat with hand mixer for 30 seconds until creamy.
- Add Vanilla Collagen Creamer and beat until smooth.
- Place mixture into a gallon-sized Ziploc or pastry bag and place in refrigerator to chill while making the Whoopie Pies.
Assembling the cakes
- In a small bowl, add the almond milk, apple cider vinegar and baking soda. Stir and set aside.
- In a large mixing bowl, prepare the flax eggs and let sit for about 5 minutes.
- To the flax eggs, add the maple syrup, coconut sugar and avocado oil. Whisk to combine.
- Add pumpkin purée, apple sauce, vanilla, pumpkin pie spice, salt, and then whisk to combine. Then add the almond milk mixture and whisk thoroughly.
- Add the baking powder, almond flour, Vital Proteins Vanilla Collagen Creamer, oat flour and Bob’s 1:1 flour. Whisk until no large clumps remain.
- Place batter into fridge and let chill for 30 minutes.
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper or silicone baking mats.
- Once dough is chilled, scoop out batter using small cookie scoop or 1 large tablespoon. Leave 1-inch space between cookies to allow for spreading. Using the back of tablespoon to spread the top of the cake slightly. My baking sheet fit 12 cakes.
- Bake for 12-15 minutes until the edges of the cakes are golden. Repeat until all the batter is used (I baked in three batches).
- Allow cakes to cool 10 minutes before transferring to baking racks.
- Once the cakes are completely cooled, remove coconut cream bag from fridge and clip off a small corner of the bag. Pipe some coconut cream onto one side of the cake, top with another cake of similar size, and arrange on tray or large plate.
- While the cakes can be enjoyed immediately, I found them to taste best after a few hours of refrigeration (even better overnight).
- Keep covered in refrigerator and enjoy within five days.