Pumpkin Whoopie Pies With Coconut Hazelnut Filling Recipe
It’s Pumpkin time Whoopie! Yes, here we are again at that time of year when the leaves start changing colors, football is back, the baseball play-offs are heating-up and pumpkins will be popping-up everywhere. Regardless of where you turn you will see something infused with pumpkin whether it be pie, pancakes, muffins, beer/ale, shampoo, etc., etc. To help get you into the pumpkin spirit you’re going to love these decadent treats.
Pipe a creamy filling between tender cookies, and you’ve got whoopie pies—a great excuse to eat two cookies at once, if you ask us. Since we can’t get enough pumpkin spice this time of year, we used an easy, gluten-free mix from Simple Mills and paired it with a decadent Nutiva hazelnut filling. It’s a match made in dessert heaven.
You can’t beat FREE!
Whoopie Pumpkin Pies
Write a review
- Pumpkin Whoopie Pies With Coconut Hazelnut Filling
- Yield: 7 to 8 whoopie pies
- Active Time: 20 minutes
- For the cookies
- 2 large eggs, room temperature
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 (9-ounce) box Simple Mills Pumpkin Muffin Mix
- For the filling
- ½ cup coconut butter
- ½ cup Nutiva Organic Classic Hazelnut Spread
- Preheat oven to 350 degrees F and line a sheet tray with parchment paper.
- Whisk the eggs, coconut oil, and vanilla.
- Add muffin mix and stir until combined.
- Using a 1 tablespoon measuring spoon, scoop batter onto sheet tray about 2-inches apart.
- Flatten each cookie with your fingertips, then bake for 8 to 10 minutes. Let cool.
- Make the filling
- Place coconut butter in a small bowl. Using an electric mixer, whisk until light and fluffy.
- Add hazelnut spread and whisk until blended.
- Scrape into a piping bag, then refrigerate for 10 to 20 minutes.
- Assemble the whoopie pies
- Pipe frosting over the bottom of a cookie and place another cookie on top.
- Repeat with remaining cookies.
My Healthy Paleo https://myhealthypaleo.com/