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Pumpkin Whoopie Pies


Ingredients

FOR COOKIES:

  • 1 cup dry old-fashioned rolled oats 1⁄2 cup all-purpose flour

  • 1⁄2 tsp ground cinnamon

  • 1⁄4 tsp baking powder

  • 1⁄4 tsp sea salt (or Himalayan salt)

  • 1⁄4 cup extra-virgin organic coconut oil

  • 1⁄4 cup sugar

  • 1 large egg

  • 1⁄2 tsp pure vanilla extract

  • 1⁄2 cup chopped raw walnuts

FOR PUMPKIN FILLING:

  • 1⁄4 cup heavy whipping cream

  • 1⁄2 tsp unflavored gelatin 1⁄2 cup pumpkin puree

  • 2 Tbsp sugar

  • 1 pinch sea salt (or Himalayan salt)

  • 1⁄4 tsp ground cinnamon

  • 1⁄4 tsp ground ginger

  • 1⁄4 tsp ground nutmeg

  • 1 dash ground cloves

  • 1⁄2 tsp pure vanilla extract

Instructions

FOR COOKIES:

  1. Preheat oven to 35o F.

  2. Line baking sheet with parchment paper and lightly coat with spray.

  3. Combine oats, flour, cinnamon, baking powder, and salt in a large bowl; mix well. Set aside.

  4. Combine oil and sugar in a medium mixing bowl with a stand mixer (or electric mixer); beat until light and fluffy.

  5. Add egg and extract; beat until well blended.

  6. Gently fold in oat mixture using a spoon (or clean hands); mix until just blended.

  7. Fold in walnuts; mix until just blended.

  8. Spread 18 rounded Tbsp. of dough onto prepared baking sheet.

  9. Bake 15 to 18 minutes, rotating baking sheet once halfway through, or until golden brown.

  10. Cool cookies completely before filling (hot cookies will melt the cream filling).

FOR PUMPKIN FILLING:

  1. While cookies are baking, combine cream and gelatin in a large mixing bowl; whisk to blend. Let stand for 5 minutes.

  2. Add pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves, and extract to cream mixture; whisk to blend.

  3. Add pumpkin mixture to a large skillet. Bring to a gentle boil, over medium heat, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 3 to 5 minutes, or until mixture has thickened slightly.

  4. Place pumpkin mixture in heat-proof bowl, then place bowl in ice bath. Chill for 5 to 10 minutes, or until pumpkin mixture has set to the consistency of pudding.

  5. Transfer pumpkin filling to a large resealable plastic bag. Refrigerate until it’s time to fill the pies.

FOR WHOOPIE PIES:

  1. Snip off one corner of plastic bag (containing pumpkin filling) with a pair of scissors.

  2. Pipe approx. 1 Tbsp. filling on the flat bottom of a cookie; press another cookie on top to form a sandwich. Continue with remaining cookies and filling until nine pies are complete.

  3. Whoopie pies may be enjoyed immediately or refrigerated in an air-tight container for up to 4 days.


SERVES: 9 (1 pie each) Prep Time: 20 min. Cooking Time: 40 min.


1 1/2 Yellow

1/2 Blue

1 tsp


Recipe from the Fixate Cookbook

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