These pumpkin whoopie pies have a sweet honey Italian meringue filling sandwiched between two moist, cake like pumpkin cookies! This easy and healthier fall dessert is SCD, Paleo, gluten free, grain free, dairy free, and refined sugar free.
I have been working on this pumpkin whoopie pie recipe FOREVER! Ok, not forever but since August so a really, really long time! I just couldn’t get the consistency right.
I tried using just almond flour but found the cookies to be too crumbly. A combination of almond and coconut flour had an odd texture.
Using just coconut flour made a very dry cookie. I tried using cashew butter but I wasn’t thrilled with the flavor…in total I made about ten batches of cookies before finally coming up with the one I’m sharing with you today!
The combination of almond flour and almond butter make these cookies nice and puffy. They have a lovely cake like consistency and aren’t super sweet on their own which is perfect because having a really sweet cookie along with a sweet filling would just be too much. The combination of the cookies with the meringue filling is simply divine!
ingredients for the pumpkin cookies
- almond butter
- blanched finely ground almond flour
- egg
- honey
- pumpkin puree (not pumpkin pie filling)
- vanilla extract
- baking soda
- sea salt
- ground cinnamon
- ground nutmeg
- ground cloves
- ground ginger
Ingredient Notes:
If using jarred almond butter, ensure that it’s very well stirred so that the oil that typically sits on top is well incorporated.
If using canned pumpkin, make sure that the only ingredient listed on the label is pumpkin.
How to make the pumpkin cookies
In the bowl of a stand mixer fitted with the paddle attachment, cream together the almond butter, egg, honey, pumpkin puree, and vanilla extract.
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In a separate bowl whisk the almond flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger. With the mixer running on slow, add the dry ingredients to the wet until just combined.
Use a tablespoon to drop the batter onto a parchment paper lined baking sheet (the batter will be VERY sticky) about two inches apart.
Bake the cookies in the middle rack of your oven until puffed up and golden brown. Allow the cookies to cool completely before filling with the meringue.
Speaking of meringue….
how to make Italian honey meringue
Place room temperature egg whites and lemon juice into the bowl of a stand mixer fitted with the whisk attachment and set it to high. Whisk until soft peaks form.
Heat honey in a small saucepan over medium-high heat until it becomes frothy and a candy thermometer reads 240F.
With the mixer still running, slowly pour the honey into the bowl with the whipped egg whites and continue beating on high speed for 20 minutes.
The meringue should look thick and glossy when done. I’ll be the first to tell you that making Italian meringue is tricky! Making it with honey instead of white sugar is even trickier! Check out my Honey Italian Meringue post for TONS of tricks and tips to make a foolproof meringue!
Assembling the pumpkin whoopie pies!
Wait until the pumpkin cookies have cooled completely before placing a heaping tablespoon (or more) on the bottom of one cookie and topping it with another.
Pumpkin whoopie pie tips
- The pumpkin cookies can be made ahead of time but it’s best to make the meringue and actually fill the cookies just before serving.
- If you’re planning on making just the cookies without adding the meringue filling, you may want to increase the amount of honey in the recipe to 1/2 cup.
- If you’re in the mood for an ice cream sandwich (and who isn’t?!), put a scoop of this Dairy Free Vanilla Cashew Ice Cream in between the cookies!
Looking for more fall treats?
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Pumpkin Whoopie Pies
Ingredients
Pumpkin Cookies
- 1 cup almond butter, stirred well
- 1/4 cup blanched finely ground almond flour
- 1 large egg
- 1/3 cup honey
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
Meringue Filling
- 6 Tbsp egg whites at room temperature
- 1/4 tsp fresh lemon juice
- 2/3 cup honey
Instructions
Pumpkin Cookies
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl mix together the wet ingredients. In a separate bowl mix together the dry ingredients. Mix the dry ingredients into the wet. Stir until well combined.
- The batter will be sticky! Use a tablespoon to drop batter 2 inches apart onto the lined cookie sheet. Bake for 12 to 15 minutes. The cookies should be lightly puffed. Allow to cool for about 5 minutes on baking sheet before transferring to a wire rack or plate to finish cooling.
Honey Italian Meringue Filling
- In the bowl of stand mixer beat the egg whites and lemon juice until soft peaks form.
- In a small saucepan over medium-high heat cook honey until a candy thermometer reads 240F and the honey becomes bubbly and frothy.
- Reduce mixer speed to medium while slowly pouring the hot honey into the whipped eggs. Increase speed to high and beat for 20 minutes. Meringue should look thick and glossy once done.
Assembly
- Ensure the pumpkin cookies and meringue are completely cooled before assembling the whoopie pies.
Notes
- If you want to make the pumpkin cookies without the meringue filling, I suggest increasing the honey in the cookie recipe from 1/3 cup to 1/2 cup.
- When making the meringue, it’s important that the egg whites are at room temp. Also, the mixing bowl should be clean without any residual oil from previous use. Reference this post for more meringue tips.
- The pumpkin cookies can be made ahead of time but it’s best to make the meringue and assemble the cookies just prior to serving.
- Fill the cookies with Cashew Vanilla Ice Cream for a yummy ice cream sandwich!
Pin it for later!
This post was originally published in October 2017 and was updated with refined directions in September 2019.
Just wondering if the almond flour and butter should be the other way around . It says 1 cup of almond butter and 1/4 cup of almond flour . Mine was the consistency of a thin smooth lol
Nope, the measurements are correct. If you used jarred almond butter and it hasn’t been properly stirred to incorporate the oil that sits on top then the almond butter itself can be very thin which will effect the outcome of the cookies.
I made these and the whoopie pies/cookies are wonderful but the meringue filling did not set at all. I followed the recipe to a T and I’ve made Italian meringue before which requires a similar process. This meringue did not set. It was a soupy mess well before and after 20 mins of mixing. Disappointing!
I’m glad to hear that you enjoyed the cookies but oh no Lauren, sorry to hear that the meringue didn’t set up. I have two thoughts on what may have happened. The first is that the egg whites may not have been at room temperature (it’s much more difficult to get the whites to “fluff” up if they’re cold). My second thought is that the bowl of your mixer may have had some residual oils from a previous use. When making meringue it’s so important the bowl used is squeaky clean or your meringue won’t set. I’ll be sure to update the recipe with these tips!
I made the meringue, but it went to soup by the next morning. The cookies were a huge hit though.
Hi Mary! Meringue is a finicky creature, especially when made with honey. It’s typically best to make the meringue the day you’re planning on serving the cookies, as stated in the recipe card. Glad to hear everyone enjoyed the cookies!
What kind of ginger? Ginger powder or fresh grated ginger?
Thanks for catching that Lauren! It takes ginger powder (ground ginger). I’ve updated the ingredients to clarify!
They look fantastic! Pumpkin is one of my favorite flavors and I am so excited to try these. I’ve never worked with almond flour before. Is it easy to use or do you have any special tricks when mixing or baking?
Thank so much! When it comes to almond flour, make sure you buy a bag that says it’s been finely ground and make sure to stay away from almond meal. It looks like the same thing but the meal is grainier and will throw off the consistency of the cookies and most baked goods. Bob’s Red Mill and Blue Diamond both have almond flours that I’ve had great success with! Good luck and feel free to reach out with any questions!
Thank you very much for the great recipe!
I just made the cookies yesterday and then put them in the dehydrater on high for 6 hours. They came out wonderful like gingerbread cookies, nice and crunchy!
I used half almond butter half hazelnut butter, just because I love hazelnuts. This time I made big cookies. Next week I am going to try and see if I can make really small ones to imitate Dutch “pepernoten”. They are a Dutch treat that I really miss since starting SCD 9 years ago and the cookies really resemble that taste.
I’m so happy that you enjoyed the cookies! I LOVE that you put them in the dehydrator to make a crispy cookie, I’m going to have to try it!! Thanks so much for sharing Victorien!
They look delicious! I’m thinking of making the cookies alone with the filling. In the recipe notes, do you mean increasing the honey from 1/3 to 1/2 – instead instead of 1/4? Thanks
Meant without the filing 😊
Hi Natasha! Thanks for catching that typo for me, all fixed now! Yes, you want to increase the honey to 1/2 cup. Hope you enjoy! Come back and let me know what you think of them!
I love how soft these paleo cookies are in this whoopie pie recipe!