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Pumpkin Whoopie Pies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 cookies
Ingredients
Cookie
- 1/3 cup coconut flour
- 1/3 cup pumpkin puree
- 1/4 teaspoon sea salt
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons B grade maple syrup
- 1/4 cup water
- 3 large eggs
- 1/2 teaspoon pumpkin spice
Whipped Topping
- 13.5 oz can of full fat coconut milk place in fridge overnight
- 1 teaspoon B grade maple syrup
- 1 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin spice
Instructions
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To make the cookie combine all the ingredients in a bowl and mix until you have a smooth batter.
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Line a baking sheet with parchment paper and with a large spoonful , scoop the batter and shape into a 2" wide circle.
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Bake at 350 degrees for 15 to 18 minutes.
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Remove and let cool.
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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.
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With a hand mixer beat this until you have a whipped topping.
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Spoon this between the cookie to make a sandwich.
Nutrition Facts
Pumpkin Whoopie Pies
Amount Per Serving (6 cookies)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.