If you’re looking for a cozy fall dessert, these Gluten-Free Pumpkin Whoopie Pies with a creamy filling are it. Each cookie is soft, fluffy, and perfectly spiced, with a smooth filling that feels indulgent but never too heavy. The cake-like texture, natural sweetness from date sugar and maple syrup, and warm pumpkin spice flavor make every bite taste like fall.
The secret to their soft, moist texture is Native Forest® Organic Unsweetened Simple Coconut Cream, which adds richness and subtle creaminess to the batter.
These whoopie pies are easy to make, full of pumpkin flavor, and perfectly spiced — a festive treat for cozy fall weekends or holiday gatherings.
Ingredients
For the Cookies
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1 ¼ cups gluten-free 1:1 baking flour
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½ cup almond flour
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1 tsp baking soda
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1 tsp baking powder
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1 tbsp pumpkin pie spice
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½ tsp sea salt
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¾ cup date sugar
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⅓ cup maple syrup
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⅓ cup Native Forest® Organic Unsweetened Simple Coconut Cream (thick part only, scooped from the can)
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¼ cup avocado oil (or melted coconut oil)
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1 tsp vanilla extract
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1 cup pumpkin purée
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2 large eggs or 2 flax eggs
Filling
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8 oz vegan cream cheese or mascarpone cheese, chilled
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½ cup coconut yogurt or plain Greek yogurt (thick)
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½ cup powdered sugar
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1 tsp vanilla extract
Directions
1. Prep
Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together gluten-free flour, almond flour, baking soda, baking powder, pumpkin pie spice, and sea salt.
3. Mix Wet Ingredients
In a large bowl, whisk together date sugar, maple syrup, coconut cream, avocado oil, vanilla extract, pumpkin purée, and eggs until smooth and well combined.
4. Combine
Add the dry mixture to the wet ingredients and stir until just combined. Don’t overmix.
5. Scoop & Bake
Scoop about ¼ heaping cup of batter per cookie for large whoopie pies (12 cookie halves). Place on baking sheets about 2 inches apart.
Bake for 20 minutes, until set but still soft.
If making smaller cookies, bake 12–14 minutes and check early for doneness.
Let cookies cool completely before filling.
6. Make the Filling
In a bowl, beat mascarpone, Greek yogurt, powdered sugar, and vanilla until light and creamy. Chill until ready to use.
7. Assemble
Spread or pipe filling onto the flat side of half the cookies.
Top with remaining cookies to create sandwiches.
Tips
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For a dairy-free version, substitute mascarpone and Greek yogurt with your favorite vegan cream cheese and thick coconut yogurt.
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Store leftovers in an airtight container in the fridge for up to 3 days.
by @upbeetandkaleingit
