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
- pumpkin puree (not pumpkin pie filling)
- vanilla extract
- baking soda
- sea salt
- ground cinnamon
- ground nutmeg
- ground cloves
- ground ginger
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?
If you’ve made this recipe, be sure to leave a comment and star rating below!
Pumpkin Whoopie Pies
- 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
- 6 Tbsp egg whites at room temperature
- 1/4 tsp fresh lemon juice
- 2/3 cup honey
- 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.
- Ensure the pumpkin cookies and meringue are completely cooled before assembling the whoopie pies.
- 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!
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This post was originally published in October 2017 and was updated with refined directions in September 2019.