October 27, 2014   By Kelly Bejelly

paleo pumpkin whoopie pies

Ok. It’s finally happened. I’ve come over to the pumpkin side.

I tried to fight it. To ignore my inner desire to be immersed in pumpkin and it’s sweet sweet pairing with cinnamon, nutmeg, ginger, cloves and nutmeg but the starchy fruit won.

Ok first off, I made these pumpkin whoopie pies way too big.  The cookie is filling as heck.  You will feel like your stomach will explode if you try to eat one this big in one sitting.

I’ve described how to make them smaller in the recipe.   I also froze mine because they make yummy ice cream sandwiches too.

paleo pumpkin whoopie pies

paleo pumpkin whoopie pies

Pumpkin Whoopie Pies

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 cookies
Author: Kelly Bejelly @ A Girl Worth Saving



Whipped Topping


  1. To make the cookie combine all the ingredients in a bowl and mix until you have a smooth batter.
  2. Line a baking sheet with parchment paper and with a large spoonful , scoop the batter and shape into a 2" wide circle.
  3. Bake at 350 degrees for 15 to 18 minutes.
  4. Remove and let cool.
  5. To make the whipped topping, remove the hardened coconut fat from the can and place this in a bowl with pumpkin puree, pumpkin spice and maple syrup.
  6. With a hand mixer beat this until you have a whipped topping.
  7. Spoon this between the cookie to make a sandwich.


paleo pumpkin whoopie pies

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Leave A Reply


  • Sabrina Capaccio
    October 27, 2014 at 9:04 am

    I can’t wait to try this but I think you have an error in STEP 5, the part about “peppermint flavor”

    • October 27, 2014 at 11:28 am

      ops! Fixed it and thanks for catching that Sabrina!

      • Sabrina Capaccio
        October 28, 2014 at 5:13 am

        No problem 🙂

  • RachelFromAlaska
    November 11, 2014 at 11:41 pm

    Kelly, does this actually make just 6 cookies or 6 “whoopie pies”?

    • November 12, 2014 at 7:54 am

      It makes 6 whoopie pies so 12 cookies hun.

  • Lindsey
    November 19, 2014 at 1:48 pm

    Could you use Almond Flour instead? I have a friend that is allergic to coconut flour. Love this recipe.

    • November 30, 2014 at 8:22 pm

      No, the measurements would be very different so you would have to recreate the recipe entirely.

  • Holly
    September 10, 2015 at 8:11 am

    Have you ever tried these with an egg substitute, like a flax egg or banana? i can’t do any form of egg but these sound amazing!

    • September 10, 2015 at 9:01 am

      I haven’t with this recipe but I have had a lot of luck with gelatin eggs Holly

      • Holly
        September 15, 2015 at 5:48 pm

        How do you make the gelatin egg?