Attention fellow pumpkin lovers: our season has returned! Personally, I couldn’t be happier that pumpkin everything is back. As one of those people who mourns its departure, I stock up (or maybe hoard) as soon as it hits our local markets. The fleshy orange squash should be celebrated and enjoyed year round. And there are few better ways to enjoy pumpkin than in dessert form. Our Pumpkin Whoopie Pies with Spiced Maple Cream are the special fall treats us pumpkin-aholics need.
Most of us associate pumpkin with dessert, because duh, it is amazing sweetened. But that doesn’t mean we need to sacrifice our weekly intake of sugar in one sitting. No reason to waste calories on those disasters.
Disasters such as a PSL from popular coffee shops. Yes, they may initially taste good. But do you want a massive insulin spike and subsequent crash from a drink? Instead, you can satisfy your craving with quality nutrients, and something that actually contains pumpkin. Trust me, you can feed your pumpkin spice addiction with a better option.
Instead, you can satisfy your craving with quality nutrients, and something that actually contains pumpkin. Trust me, you can feed your pumpkin spice addiction with a better option.
Thankfully for our health and taste buds, pumpkin boasts some awesome nutritional benefits. Some of these include:
- Loads of Vitamin A and Vitamin C. Orange hued vegetables contain Beta-Carotene and are a great source of vitamins.
- Fiber. Pumpkin is a fantastic source of dietary fiber, which will keep your digestive system healthy.
- Magnesium. An essential mineral many of us (especially women) are deficient in.
- A range of B Vitamins, including Folate. These vitamins are essential for everyone and are most potent and bio-available in fresh produce.
These nutrients are why we can take that tasty squash and turn it into a healthier treat for the entire family to enjoy. And we feel we have done just that.
As far as types of pumpkin, canned works just fine. Make sure to purchase pure pumpkin puree though, not the pumpkin pie mix you find on many store shelves.
If you aren’t familiar with whoopie pies, they are a cross between a cake and a cookie, both fluffy and dense, with cream sandwiched between two pieces. They are usually large and can be shared with a friend. If you want to share that is. Honestly, we usually don’t.
A great handheld treat and one that is great for parties and gatherings, you cannot go wrong. Kids love them too because they look just as fun as they are to eat.
So friends, let’s celebrate pumpkin season with a healthier option. We highly encourage you to make these satisfying pies often and share with all your friends.
Maybe, just maybe, you can kick everyone’s PSL addiction. After all, those don’t even contain pumpkin. The blasphemy.
- 1 cup creamy no-salt-added raw nut butter (Cashew, Pecan, or Almond)
- 1 cup plain pumpkin purée
- 2 large pastured eggs, lightly beaten, or 2 egg replacers
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- ⅓ cup coconut flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 8 ounces organic cream cheese or ethically sourced palm shortening, at room temperature
- ½ cup plain pumpkin purée
- ¼ cup pure maple syrup
- ¼ cup maple sugar (can sub coconut sugar)
- 4 tablespoons coconut butter, softened (heat in microwave for about 20 seconds)
- ½ teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1-3 tablespoons coconut flour (optional)
- Preheat the oven to 350 degrees, and line 2 baking sheets with Silpats or parchment paper. Set aside.
- In a bowl of a stand mixer, or in a large mixing bowl, add nut butter, eggs or replacers, pumpkin, maple syrup, and vanilla. Beat on medium until combined and smooth, about 2 minutes. Scrape down the sides of the bowl.
- Sift together dry ingredients, then add to wet ingredients with mixer on low. Mix until just combined. The dough will be a bit loose and sticky.
- Scoop 2 tablespoons of dough and plop on a baking sheet, using the back of a spoon to swirl the dough together into an even layer. Continue with remaining dough, leaving 1-2 inches of space in between each.
- Bake in preheated oven for 10-12 minutes until edges are lightly golden and set, but centers are still soft.
- Remove from oven, place baking sheets on cooling racks, and let cool completely on the pans. Pies must be cool before removing from the sheets and filling with cream.
- Add all ingredients to the bowl of a stand mixer, or in a large mixing bowl. Beat on medium-high until light and fluffy. Adjust seasons to taste.
- If you prefer a thicker filling, add coconut flour until desired texture is reached. You will likely need flour if using cream cheese, but may not with palm shortening.
**If you cannot find maple sugar, sub coconut sugar instead. You could also double the maple syrup but you may need extra flour to thicken the dough.
*Whoopie pie recipe adapted from Paleo Pumpkin Whoopie Pies by Healy Eats Real
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