Grain-Free Pumpkin Whoopie Pies | Happy Gut For Life

Do you like a soft, cakey cookie sandwich with a fluffy sweet filling? Look no further than these Grain-Free Pumpkin Whoopie Pies. I wanted to make a grain-free Specific Carbohydrate Diet™ (SCD) version of these because I I used to order some from an SCD bakery every holiday. That bakery is no longer in business and I was missing them.

I had never made whoopie pies before so this involved some trial and error on the cookies – be sure to check out my video below for the near fail. I needed a cookie that would hold together, but was light enough to not squish the filling right out of the cookie sandwich.

Important note: The Marshmallow Cream noted in the the recipe must be homemade for SCD. My recipe is here.

What kind of cookie is used for grain-free whoopie pies?

Pumpkin Whoopie Pie Cookies

I used a modification of my Snickerdoodle cookies to make the soft pumpkin cookies for this recipe. I knew the cookies were cake-like so I thought they would be perfect for whoopie pies if I spread them out. I was worried at first, after I made them, that they would be too heavy, but in the end they turned out perfect (again, see the video)!

Tips for making grain-free whoopie pies

  1. The first lesson I learned is a typical one in SCD baking: Be patient. Getting the filling to set up correctly was the key to getting the perfect sandwich for the whoopie pies. That required a few hours of refrigeration.
  2. Frost each half and then refrigerate until the frosting is set. It will still be sticky enough to put the cookies together.
  3. Let the cookies cool completely before frosting.
  4. I used a silicone mold to get the round shape for the whoopie pies.

How do you make the filling for the pumpkin whoopie pies?

Marshmallow Buttercream Frosting

For these whoopie pies I made a Marshmallow Butter Cream Frosting (see recipe below). It is so delicious you will probably want to use it for frosting cakes or as a filling. To make this I made Marshmallow Cream the day before. When you refrigerate marshmallow cream it turns into a big marshmallow, but it still whipped up perfectly with the frosting.

Grain-Free Pumpkin Whoopie Pies | Happy Gut For Life

Marshmallow Butter Cream Frosting

Pumpkin Cookies

  • Preheat oven to 350℉

  • Lightly grease baking mold with coconut oil and place molds on baking sheet(s) to keep them stable

  • Add ¼ cup softened butter, eggs, pumpkin, and vanilla to a large mixing bowl

  • Beat on medium speed until just combined

  • Add almond flour, coconut flour, baking soda, salt, and spices

  • Beat on medium speed to combine

  • Use mixing spoon to form the dough into a ball

  • If using molds, spread dough evenly in molds so they are almost full

  • If baking on a baking sheet, place dough in freezer for 30 minutes, then form into cookies and space evenly on baking sheet, push down to flatten so they are about a quarter to half-inch thick

  • Bake in molds for 20 – 25 minutes until center is soft, but firm to the touch – not doughy

  • If baking without molds – bake for 12 – 15 minutes until firm on top

  • Cool in pans about ten minutes and then cool the rest of the way on a wire rack

Marshmallow Buttercream Frosting

  • Add ¼ cup softened butter and ⅓ cup honey to mixing bowl

  • Use electric mixer to cream together until smooth

  • Add vanilla and almond milk

  • Beat to mix the ingredients – they won’t incorporate completely

  • Add cashew butter

  • Beat on medium speed until mixture is creamy

  • Add marshmallow cream

  • Beat on medium speed until frosting is smooth and creamy

Whoopie Pie Assembly

  • Once cookies are cool, frost the TOP of each half and place on a plate

  • Refrigerate for a couple of hours to allow the frosting to set

  • Put the cookies together to make your whoopie pie

  • Store in refrigerator for 3 – 4 days

Sherry Lipp
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