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Pumpkin Whoopie Pies

Whoopie pies made dairy-free!
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Dessert
Servings 10 People


  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup coconut sugar
  • 2 tbsp pumpkin pie spice
  • 1/2 cup dark brown sugar
  • 1 cup coconut oil
  • 3 cups chilled pumpkin purée
  • 2 large eggs
  • 1 tsp vanilla extract
  • Cocowhip for filling


  • Preheat oven 350F and line two baking sheets with parchment paper.
  • In two large bowls mix together dry and wet ingredients separately then bring together. Mix until fully combined! *I used my kitchen aid*
  • Use a cookie scoop with a 1.5-2 tbsp capacity to drop dough onto prepared baking sheet about an inch apart.
  • Bake one cookie sheet at a time (on the middle rack) for 12 minutes or until toothpick comes out clean
  • Remove and let cool completely before adding your Cocowhip™️ to the center! Enjoy!
Keyword pumpkin, whoopie pies