Pumpkin Whoopie Pies {Gluten Free}

During the fall season, are you a big, gotta have pumpkin everything kinda person?

You know like…

When pumpkin lattes from your favorite coffee shop start calling your name. When you go to the grocery store and annnn-ything that has the word pumpkin on it, you think, “Ooooh, yum pumpkin” as you investigate the new dessert, granola, muffin, or breakfast bar that catches your eye – looking to see if you wanna get it along with your done deal, every year, – tried and true pumpkin goodie.

If this is you, you’re gonna love these soothe your craving, cut out the guilt while keeping it in proportion – pumpkin whoopie pies that I’m about to share with you!

I can’t take the credit for this yummy pumpkin treat. I came across it using my one-stop shop fitness streaming service, BOD. As much as I lean on it to get in a workout, I too often check out it’s cooking show, FIXATE for recipes that keep healthy food from being boring and bland. And love that they are created with the intention of helping you with portion control.

As October rolled around, to curb my pumpkin craving – I had to try these pumpkin whoopie pies. The first bite was from my husband and I just waited with hopes of a healthy pumpkin winner that I could make us at home. With a head nod he said, “Tasty”, and I exhaled, YES and took my first bite.

Is there such a thing as an elegant cookie? That was my thought as I started with number two. ; )

This recipe honors the pumpkin.

The best way I can describe it is – it’s straight up pumpkin on the inside of soft yet crispy cookie sweetness. A just right sweetness that’s not too overpowering.

We totally had an evening of milk and cookies. I paired it with a glass of almond milk as we watched a – keep a box of kleenex nearby episode of This Is Us.

Healthy Flow Facts:

– Quick and easy treats that will satisfy your sweet tooth and keep your holiday calories in check.

– Perfectly portioned.

Baking Flow Tips:
*Adjust recipe for what’s best for you for time, taste, and budget.

– We didn’t add the walnuts – like ’em just didn’t crave having them so we skipped that step.

– We also didn’t add the ground cloves. We had some on hand – just didn’t have the desire to ground them at the time.

– We didn’t pipe the pumpkin filling through a bag. We kept it real and quickly spread thick layers of pumpkin with a knife onto the cookies.

– We didn’t place pumpkin mixture in heat-proof bowl, then place the bowl in an ice bath. Instead, we chilled it in the fridge for a while running errands.

– The recipe reads it makes 9 cookies, my batch made 8 and a 1/2 so we split the cookie that was by it’s lonesome, without its other half. So stay mindful of your Tbsp. scoops if you want all 9.

– We found the flavor pops even more once the cookies have been chilled in the fridge overnight or at least for a couple of hours. All the flavors just came together nicely and the pumpkin filling was extra thick which made it pretty perfect and delicious the next day.

Enjoy this delicious healthier pumpkin treat!

SERVES: 9 (1 pie each) Prep Time: 20 min. Cooking Time: 40 min.
Special Equipment:
Parchment paper, Nonstick cooking spray

1 cup dry old-fashioned rolled oats, gluten-free
1/2 cup gluten-free all-purpose flour
1/2 tsp. ground cinnamon
1⁄4 tsp. baking powder
1⁄4 tsp. sea salt (or Himalayan salt)
1⁄4 cup extra-virgin organic coconut oil
1⁄4 cup coconut sugar
1 large egg
1⁄2 tsp. pure vanilla extract
1⁄2 cup chopped raw walnuts

1. Preheat oven to 350 F.
2. Line baking sheet with parchment and lightly coat with spray.
3. Combine oats, flour, cinnamon, baking powder, and salt in a large bowl; mix well. Set aside.
4. Combine oil and sugar in a medium mixing bowl with a stand mixer (or electric mixer); beat until light and fluffy.
5. Add egg and extract; beat until well blended.
6. Gently fold in oat mixture using a spoon (or clean hands); mix until just
7. Fold in walnuts; mix until just blended.
8. Spread 18 rounded Tbsp. of dough onto prepared baking sheet.
9. Bake 15 to 18 minutes, rotating baking sheet once halfway through, or until golden brown.
10. Cool cookies completely before filling (hot cookies will melt the cream filling).

1⁄4 cup heavy whipping cream
1⁄2 tsp. unflavored gelatin (preferably from grass-fed cows)
1⁄2 cup 100% pure pumpkin puree
2 Tbsp. coconut sugar
1 pinch sea salt (or Himalayan salt)
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground ginger
1⁄4 tsp. ground nutmeg
1 dash ground cloves
1⁄2 tsp. pure vanilla extract

1. While cookies are baking, combine cream and gelatin in a large mixing bowl; whisk to blend. Let stand for 5 minutes.
2. Add pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves, and extract to cream mixture; whisk to blend.
3. Add pumpkin mixture to a large skillet. Bring to a gentle boil, over medium heat, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 3 to 5 minutes, or until mixture has thickened slightly.
4. Place pumpkin mixture in heat-proof bowl, then place the bowl in an ice bath. Chill for 5 to 10 minutes, or until pumpkin mixture has set to the consistency of pudding.
5. Transfer pumpkin filling to a large resealable plastic bag. Refrigerate until it’s time to fill the pies.

1. Snip off one corner of the plastic bag (containing pumpkin filling) with a pair of scissors.
2. Pipe approx. 1 Tbsp. filling on the flat bottom of a cookie; press another cookie on top to form a sandwich. Continue with remaining cookies and filling until nine pies are complete.
3. Whoopie pies may be enjoyed immediately or refrigerated in an air-tight container for up to 4 days.

NUTRITIONAL INFORMATION (per serving): Calories: 220
Total Fat:14g SaturatedFat:8g Cholesterol:30mg Sodium:105mg Carbohydrates:21g Fiber:3g Sugars:9g Protein:4g

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