Who fancies a spooktastic treat this Halloween? A gluten free and dairy free one perhaps? Look no further than these simple showstoppers: mini pumpkin whoopie pies. They use our organic raw pumpkin seed butter, organic pumpkin seeds & organic cacao powder… sounds delish right?!
Equipment
- 2 x Baking Trays
- Hand Whisk
- 1 x Tablespoon
- A Few Teaspoons
- 1 x Butter Knife
- 1 x Large Mixing Bowl
- A Few Sheets of Greaseproof Paper
Ingredients
For the pumpkin cookie
- 200g Gluten-Free Plain Flour
- 80g Ground Almonds
- 1 Tsp Baking Powder
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 1/2 Tsp Salt
- 2 Large Free Range Eggs
- 100g Pumpkin Puree
- 1 Tsp Vanilla Extract
For the chocolate filling
Decorations
Method
- Preheat the oven to gas mark 4 or 180 degrees and line your baking trays with greaseproof paper, set aside.
- Combine the flour, ground almonds, baking powder, spices and salt in a large bowl.
- In a separate bowl, add your coconut sugar, melted coconut butter, eggs and pumpkin purée and beat well. Add your vanilla extract and beat again.
- Sift in the flour mixture to your wet ingredients and stir until combined.
- Using a tablespoon, measure out your pumpkin cookie mixture and drop onto your prepared baking trays, bake for 10-15 minutes or until your cookies are spongy to the touch. Cool for 5 minutes.
- Meanwhile, make your chocolate-pumpkin filling by whisking all your ingredients together to create a thick spread.
- Leave a large tablespoon full of the filling mixture aside and assemble your mini whoopie pies by spreading a heaped teaspoon of the rest of the chocolate-pumpkin filling onto the flat side of one cookie top with flat side of the second cookie to make a sandwich. Repeat with the remaining cookies.
- Decorate with the left aside melted chocolate filling in spiderweb patterns on top with a generous sprinkling of pumpkin seeds for extra crunch!
- Eat & enjoy!
Print
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