Mini Pumpkin Whoopie Pies Recipe

Mini Pumpkin Whoopie Pies Recipe
Recipe by
Gluten Free, Vegetarian, Dairy Free
Store in airtight container in fridge for up to 3 days.

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?!

  • 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


  1. Preheat the oven to gas mark 4 or 180 degrees and line your baking trays with greaseproof paper, set aside.
  2. Combine the flour, ground almonds, baking powder, spices and salt in a large bowl.
  3. 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.
  4. Sift in the flour mixture to your wet ingredients and stir until combined.
  5. 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.
  6. Meanwhile, make your chocolate-pumpkin filling by whisking all your ingredients together to create a thick spread.
  7. 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.
  8. Decorate with the left aside melted chocolate filling in spiderweb patterns on top with a generous sprinkling of pumpkin seeds for extra crunch!
  9. Eat & enjoy! 
Mini Pumpkin Whoopie Pies Recipe

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17 October 2017 - 11:20am