Last updated on July 23rd, 2018 at 06:17 pm
Since Halloween season, aka pumpkin everything, is coming up, I’ll be uploading a bunch of different pumpkin recipes these coming weeks! I’ve been testing these cookies all week long and finally made the perfect recipe!
I initially was going to do a cream cheese icing, but it just wasn’t working out. I made my cream recipe several times, but it was too hot in my apartment and as soon as I piped the cream over the cookies it would melt right away, even after having cooled the cookies and the cream over night in the fridge (it’s 35C/95 inside my apartment).
So I gave up on the dairy part and just decided to go with a coconut cream. My coconut whipped cream would have melted right away so I added some coconut butter from Artisana to it and it created the perfect thick icing! I sweetened it with stevia and it was perfect!
The secret to making these cookies super moist and crumbly is to leave them in the fridge. If you do make these, please leave them in a tupperware or plastic bag to store.
These cookies are also great as is. If you don’t feel like making whoopie pies, you can just have the cookies as a treat! Great in lunch boxes too as dessert. If you’d like to try another dairy-free pumpkin recipe, check out my Paleo pumpkin pie!
Dairy-free Low Carb Pumpkin Whoopie Pies
Ingredients
Pumpkin Cookies
- 1/2 cup (140g) almond butter unsweetened
- 1/2 cup (140g) pumpkin puree
- 1/4 tsp ginger powder
- 1/4 tsp cardamon powder
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon powder
- 1/8 tsp stevia powder
- 1 tsp baking powder
- 2 tbsp erythritol
- 1/4 tsp salt
- 2 eggs
- 6 tbsp (50g) blanched almond flour
- 2 tbsp coconut flour
Coconut Icing
- 200 ml coconut cream chilled in the fridge
- 1/4 cup coconut butter
- 1/2 tsp stevia powder
- 1 tsp vanilla
Instructions
Preheat the oven to 180C/350F.
In a bowl, combine the almond butter and pumpkin puree together and mix together. Add all of the spices and sweetener and continue mixing. Add the eggs and mix. Add the almond flour and coconut flour and mix until perfectly mixed.
Add a round tip to a large piping bag and transfer the batter inside it. Put some parchment paper over two baking trays and pipe 24 even circles over the parchment paper.
Place the baking trays into the oven and bake for 20 minutes. Take out and let cool completely. Place the cookies inside a bag/tupperware in the fridge for 3+ hours. TRUST ME. They will become soo chewy and soft. Soo good 🙂
Coconut icing
In a bowl, whip the coconut cream for a few minutes. Add the coconut butter and whip an additional minute. Add the stevia and vanilla and combine. Place in the fridge 2+ hours to cool.
Transfer the coconut cream inside a piping bag attached with a round tip. Pipe the coconut icing over 12 cookies and top with the remaining cookies.
Recipe Video
Tatiana says
Great dairy free recipe. I like the taste of coconut cream, espessialy whipped with coconut butter, yum!
Leslie-Anne says
Geez! These look so awesome. I can’t wait to try these in the Fall. Good idea to add the coconut butter to the coconut whip to give it more stability – the icing looks great.
Emily @ Recipes to Nourish says
These are so much fun! I have never made Whoopie Pies before but I’ve always wanted to. I know my kids would be so excited to try these.
Tessa Simpson says
My kids are always asking for these…and you make it look easy!! Thanks for healthier version!
Jean says
These are so so cute! I loooove woopie pies and so I’m so excited to to find a paleo version. Yum.
Cathy says
I’m sorry about your difficulties creating this recipe, but I’m glad that you came up with a dairy free version. I think coconut and pumpkin are great together!
Megan Stevens says
Oh my goodness, yum! What a fun treat, and love that filling. Such pretty, tempting photos, too! 😉
Raia Todd says
Oooooh my goodness. Those look dangerous! Haha.
Joni Gomes says
What a great childhood memory made better! I’ve never heard of erythritol before! Will need to do some reading 🙂
linda spiker says
I am drooling. So pretty. And sooooo yum!
Lindsey Dietz says
Whoopie pies are SO fun! And I’m one of those people who loves pumpkin year-round, not just in the fall, so these are perfect for me!
Christina Shoemaker says
Oooo almond butter and pumpkin?!? Now that’s a winning combo! These look fantastic!
Lutrecia Macdonell says
Have never been able to find the coconut butter….live in the north of BC Canada…..any substitutes? Thank you …love your recipes
Mira says
Hi, you can get it in wholefoods market or on amazon.
https://www.amazon.ca/34-Degrees-Nutiva-Organic-coconut/dp/B00CORLQ0A/ref=sr_1_1?ie=UTF8&qid=1503793191&sr=8-1&keywords=coconut+butter
https://www.amazon.ca/Kevala-Coconut-Butter-16oz-454g/dp/B00BJ53OJE/ref=sr_1_2?ie=UTF8&qid=1503793191&sr=8-2&keywords=coconut+butter