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SCD Grain-Free Pumpkin Whoopie Pies with Marshmallow Buttercream Frosting

Grain-Free Pumpkin Whoopie Pies with Marshmallow Buttercream Filling

Soft cookie cakes filled with sweet marshmallow buttercream frosting. Made with almond flour and sweetened with honey, it's gluten-free, grain-free and made without refined sugar.

Course Dessert
Cuisine GAPS, Paleo, SCD
Keyword almond flour, grain free, SCD Dessert Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Chilling time 2 hours
Total Time 3 hours
Servings 6 whoopie pies

Ingredients

Cookies

Marshmallow Butter Cream Frosting

Instructions

  1. Make the homemade marshmallow cream ahead of time

Pumpkin Cookies

  1. Preheat oven to 350℉

  2. Lightly grease baking mold with coconut oil and place molds on baking sheet(s) to keep them stable

  3. Add ¼ cup softened butter, eggs, pumpkin, and vanilla to a large mixing bowl

  4. Beat on medium speed until just combined

  5. Add almond flour, coconut flour, baking soda, salt, and spices

  6. Beat on medium speed to combine

  7. Use mixing spoon to form the dough into a ball

  8. If using molds, spread dough evenly in molds so they are almost full

  9. If baking on a baking sheet, place dough in freezer for 30 minutes, then form into cookies and space evenly on baking sheet, push down to flatten so they are about a quarter to half-inch thick

  10. Bake in molds for 20 - 25 minutes until center is soft, but firm to the touch - not doughy

  11. If baking without molds - bake for 12 - 15 minutes until firm on top

  12. Cool in pans about ten minutes and then cool the rest of the way on a wire rack

Marshmallow Buttercream Frosting

  1. Add ¼ cup softened butter and ⅓ cup honey to mixing bowl

  2. Use electric mixer to cream together until smooth

  3. Add vanilla and almond milk

  4. Beat to mix the ingredients - they won't incorporate completely

  5. Add cashew butter

  6. Beat on medium speed until mixture is creamy

  7. Add marshmallow cream

  8. Beat on medium speed until frosting is smooth and creamy

Whoopie Pie Assembly

  1. Once cookies are cool, frost the TOP of each half and place on a plate

  2. Refrigerate for a couple of hours to allow the frosting to set

  3. Put the cookies together to make your whoopie pie

  4. Store in refrigerator for 3 - 4 days

Recipe Video