These pumpkin whoopie pies have a sweet and creamy meringue filling that’s sandwiched between two moist, cake like pumpkin cookies! This easy fall dessert is a healthier pumpkin treat that’s gluten free, grain free, dairy free, and refined sugar free.
Hi friends! I have to tell you, 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 making a recipe that I fell in love with!
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The combination of almond flour and almond butter make these cookies nice and puffy. They have a beautiful cake like consistency and they 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!
To begin you’re going to beat together your almond butter, egg, honey, pumpkin and vanilla extract. In a separate bowl mix the almond flour with your baking soda, salt, cinnamon, nutmeg, cloves and ginger. Then combine the wet and dry ingredients.
Your batter at this point will be sticky and if you try to use your hands to shape the batter into little cookies you’re just going to make a big mess and waste all these wonderful ingredients. I suggest using a tablespoon to drop the batter onto your lined cookie sheet. These cookies don’t really spread very much so you can place the cookie batter about two inches apart.
For the meringue filling your going to place your egg whites and lemon juice into the bowl of your stand mixer with the whisk attachment and set it to high. Whisk until soft peaks form.
Place your honey in a small saucepan over medium-high heat until the honey becomes frothy or a candy thermometer reads 240F. Then with the mixer still running, slowly pour the honey into the bowl with the whipped egg whites. With the mixer still on high, continue beating for 20 minutes.
Your filling should look thick and glossy. If you want to get really fancy you can add a little bit of vanilla and cinnamon to the meringue while it’s beating. I didn’t think it needed anything extra but feel free to experiment! Playing around with flavors is the fun part of baking and cooking!
Once your pumpkin cookies have cooled completely, you can begin assembling your whoopie pies! This should give you about 15 whoopie pies. Hope these little treats enhance your fall!
If you’ve made this recipe, be sure to leave a comment and star rating below!
These pumpkin whoopie pies have a sweet and creamy meringue filling that's sandwiched between two moist, cake like pumpkin cookies! This easy fall dessert is a healthier pumpkin treat that's gluten free, grain free, dairy free, and refined sugar free.
- 1 cup almond butter
- 1/4 cup almond flour
- 1 large egg
- 1/3 cup honey
- 1/2 cup pumpkin (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.
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 or 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 allow to 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.
If you'd like you can add a little splash of vanilla and a bit of cinnamon to the meringue!
These whoopie pies are best enjoyed soon after assembly. Keep any extra cookies in the refrigerator for a longer shelf life.
* The calories calculated in this recipe are just an estimate.
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen
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