These paleo pumpkin whoopie pies have a sweet honey Italian meringue filling sandwiched between two moist, cake like pumpkin cookies! This easy and healthy fall dessert recipe is also SCD, gluten free, grain free, dairy free, and refined sugar free.
These healthy pumpkin whoopie pies are my go-to fall dessert! I always feel like a little kid when eating these!
On their own the cookies aren't very sweet, which is perfect because having a really sweet cookie along with a sweet filling would just be too much!
The cookies are made with a combo of almond flour and almond butter which give the cookies a puffy, cake-like consistency.
The thick and creamy honey Italian meringue is a bit of a process to make but totally worth it!
Ingredients for the pumpkin cookies
- almond butter
- blanched finely ground almond flour
- pumpkin puree (not pumpkin pie filling)
- vanilla extract
- baking soda
- fine sea salt
- ground cinnamon, nutmeg, cloves, and 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.
Canned pumpkin should have only pumpkin listed in the ingredient list.
How do I make the 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 low, 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 on 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 do I make 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 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.
Paleo 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 ½ 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!
- You can also try filling the whoopie pies with this Pumpkin Italian Meringue Buttercream!
Looking for more fall treats?
- Pear and Havarti Tart
- Cranberry Apple Crumble
- Pumpkin Pudding
- Spice Cake with Pumpkin Frosting
- Pumpkin Blondies
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This post was originally published in October 2017 and was updated with refined directions in September 2019.
Pumpkin Whoopie Pies
- 1 cup almond butter, stirred well
- ¼ cup blanched finely ground almond flour
- 1 large egg
- ⅓ cup honey
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- 6 Tablespoons egg whites at room temperature
- ¼ teaspoon fresh lemon juice
- ½ 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 slightly 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 a 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.
- Place as much or as little meringue on the bottom of a cookie. Place another cookie on top and repeat the process until you've run out of cookies.
- If you want to make the pumpkin cookies without the meringue filling, I suggest increasing the honey in the cookie recipe from ⅓ cup to ½ 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 my Honey Italian Meringue post for more 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 as the meringue tends to deflate over time.
- Fill the cookies with Cashew Vanilla Ice Cream for a yummy ice cream sandwich!