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4.50 from 2 votes

Pumpkin Whoopie Pies + Gluten-Free, Refined Sugar-Free

These Gluten-Free, Refined Sugar-Free Pumpkin Whoopie Pies are a delightful holiday favorite, as they embody the warm, comforting flavors of Fall.
Prep Time15 mins
Cook Time9 mins
Total Time24 mins
Course: Dessert/Snack
Cuisine: American
Keyword: gluten-free, Pumpkin, refined sugar-free, whoopie pies
Servings: 20 -22
Calories: 140kcal
Author: Kaylee Pauley


  • For the Pumpkin Cookies:
  • 6 tbsp unsalted butter melted
  • 6 tbsp honey {or maple syrup}
  • 1 cup organic pumpkin puree
  • 2 organic eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups organic oats certified gluten-free if necessary
  • 1/4 cup cashew meal
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 2 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 teaspoon sea salt
  • For the Cream Cheese Frosting:
  • 6 tbsp unsalted organic butter softened
  • 6 ounces cream cheese room temperature
  • 1/4 cup honey {or maple syrup} sweeten to your liking
  • 1 teaspoon vanilla extract
  • 1/8 tsp fresh ground cinnamon


  • Preheat oven to 350° degrees.
  • In a large bowl, add melted butter, honey, pumpkin puree, eggs, and vanilla, then whisk until well combined.
  • Add organic oats to NutriBullet and blend 8-10 seconds, to create a fine flour-like consistency.
  • Repeat the same process with the cashew meal to create a finer texture, but be careful to only blend for 5-6 seconds or it will begin to create a nut butter texture rather than a fine flour.
  • Add oat flour and ground cashew meal to a separate bowl, along with baking powder, baking soda, pumpkin pie spice, ground cinnamon, and sea salt. Whisk to combine all ingredients.
  • Pour oat flour mixture into the butter mixture and stir until just mixed.
  • Use a small spoon and scoop out 40-42 small mounds on to a baking sheet lined with parchment paper or a non-stick silicone mat. Bake approximately 9 minutes, until slightly springy and a toothpick goes into the center and comes out clean. Remove cookies from pan to a wire rack and allow to cool completely.
  • Meanwhile, add softened butter, softened cream cheese, honey, vanilla, and freshly ground cinnamon to a bowl, beat until a fluffy consistency is reached.
  • Once, the cookies have completely cooled and the frosting is ready, flip 20-21 of the cookies on their back, and spread with cream cheese frosting, then top with another cookie to create a mini pie. Enjoy!
  • Store in an airtight container in the refrigerator. Allow to come to room temperature before serving {unless you like them cold, then eat directly from refrigerator!}


Serving: 1pie | Calories: 140kcal | Carbohydrates: 10g | Protein: 2.5g | Fat: 10g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 98mg | Potassium: 27mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 3mg