These pumpkin whoopie pies are a delicious and healthy treat to add to your Fall baking list! The cookies are higher in protein, as they're made with a bit of pumpkin seed meal, and the filling includes Greek yogurt instead of cream cheese.
These are a new treat, but one that we all love!
I was watching The Kitchen one day when I happened to see the hosts making a delicious, albeit high sugar, pumpkin whoopie pie recipe.
They looked so tasty, and it inspired me to create my own healthier version.
This recipe is perfect for Fall and for the onslaught of pumpkin we're all hit with each year. It's also a great way to help use up that last bit of the puree sitting in the fridge.
What I most like about this recipe is my use of Greek yogurt in place of cream cheese. It makes a fantastic substitute in the filling, and it adds a little protein to balance out the carbs!
Ingredients and substitutions
For the cookies:
- Oat flour
- Pumpkin seed flour - This is how I make my own pumpkin seed flour; if you tolerate nuts, almond flour can substitute.
- Baking soda
- Sea salt
- Coconut sugar
- Cinnamon - Pumpkin pie spice will also work.
- Coconut oil - Melted butter or grapeseed oil will work.
- Pumpkin puree
- Vanilla extract
For the filling:
- Greek yogurt - Cream cheese will work, if you like.
- Coconut sugar
- Whipping cream
- Vanilla extract
How to make whoopie pies
Begin by making the cookies.
Stir together all of the dry ingredients first, then add in the remaining wet ingredients and stir until a thick batter forms.
Dollop the batter onto an oiled parchment paper-lined baking sheet. You will end up with about 12 cookies, which will give you six whoopie pies.
Bake for 7-9 minutes. In the meantime, make your frosting
Beat together the yogurt, butter, sugar, vanilla, and stevia until fluffy. In a separate bowl, whip the cream until stiff.
Fold the cream into the yogurt mixture, 1/2 at a time.
Add the frosting to six completely cooled cookies, then top them with the other six cookies to form your pumpkin whoopie pies.
Be sure to oil your parchment paper or your cookies will stick a bit.
More pumpkin treats
If you're in the pumpkin mood, try some of my other favorites!
Healthy Pumpkin Whoopie Pies
- 1 ½ cups oat flour
- ½ cup pumpkin seed meal can substitute almond flour
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup coconut sugar
- 1 teaspoon cinnamon
- 2 Tablespoons melted coconut oil
- 2 large eggs
- ⅓ cup pumpkin puree
- 2 teaspoons vanilla extract optional
- 4 ounces Greek yogurt about 1/2 cup
- 2 Tablespoons room temperature butter should be in a softened state
- 2 teaspoons coconut sugar
- ½ teaspoon vanilla extract
- ⅓ cup heavy whipping cream
- stevia to taste
- Stir together the dry ingredients (flours, baking soda, salt, sugar, cinnamon) in a large bowl.
- Add in the remaining ingredients (oil, eggs, pumpkin, vanilla (if using)) and stir until it is well combined and a batter forms.
- Dollop the batter onto an oiled parchment paper-lined baking sheet (yes, spray the parchment paper with a little oil or the cookies will have a bit of stickage). You will get 12 equal-sized cookies.
- Bake for 7-9 minutes or until they have puffed up and feel springy to the touch.
- Cool the cookies completely before frosting.
- Beat the yogurt, butter, sugar, vanilla, and stevia (if using) until fluffy. I use about 5-7 drops of stevia.
- In a separate bowl, whip the cream until stiff.
- Fold the cream into the yogurt mixture, 1/2 at a time.
- Spread the frosting equally onto six of the 12 (cooled) cookies.
- Top them each with another cookie to make six whoopie pies.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!