Pumpkin Whoopie Pies With Vanilla Spice Filling

You guys. I can’t help it. I love fall. I want to mock it. I want to belittle myself for how much I love it. I want to not care about the changing of the leaves or decidedly crisp air settling in all around us. I want to be immune to the magic because it is so overplayed by Starbucks and craft stores now. But whatever. I’m embracing it anyway because I LOVE IT. I love fall. I love everything about it and I feel no shame whatsoever. Okay. Maybe a little whatsoever. But whatever.

I’ve been trying to perfect the pumpkin whoopie pie for ages. I can’t have gluten for numerous reasons, but most recently because it makes my baby pukey when I eat it and she drinks the breastmilk it makes. But it’s okay. I don’t really miss gluten most of the time, and there are so many great GF products that I don’t typically feel deprived.

Except for the whoopie pie. I do legitimately feel deprived — and I hate that feeling. Nothing says fall to me like a pumpkin treat, and I love the combination of cloud-like cookies and frosting. It’s like an Oreo and a birthday cake had a baby during pumpkin spice season and created a true joy of autumnal desserts.

When I can’t quite figure out a suitable gluten free substitution, I fall back on almond butter. I don’t know why it works, but it does. When used correctly, it takes on a consistency that is somewhere in the middle of the cookie-bread-cake triangle. It also has a fair amount of protein and that makes the sugar crash a little less drastic.

Ingredients for Pumpkin Whoopie Pie:

1 jar almond butter

1 can pumpkin purée

2 Tbsp honey

2 eggs or egg replacer

1 tsp cinnamon

2 tsp pumpkin spice

1/2 tsp baking soda

1/2 tsp baking powder

1 Tbsp vanilla extract

Ingredients for Vanilla Spice Filling:

Vanilla icing of your choice (I use this recipe, but pre-made works, too.)

1 vanilla bean

1 tsp pumpkin spice


Put all of your whoopie pie ingredients in a bowl and mix well. Scoop out batter (about the size of a golf ball) onto a parchment paper lined baking sheet. Leave plenty of space for the pies to spread out. Bake at 350 degrees for 10-12 minutes.

Allow pies to cool completely. Maybe eat one or two for quality check. Add a glass of eggnog while you're at it.

Mix up your icing and scrape out your vanilla bean. Whisk in your pumpkin spice and spread a thick layer on the flat side of the pie and then top it with another pie, making a sandwich. Which is really what we should call these. Icing sandwiches.

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