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.
Make the homemade marshmallow cream ahead of time
Preheat oven to 350℉
Lightly grease baking mold with coconut oil and place molds on baking sheet(s) to keep them stable
Add ¼ cup softened butter, eggs, pumpkin, and vanilla to a large mixing bowl
Beat on medium speed until just combined
Add almond flour, coconut flour, baking soda, salt, and spices
Beat on medium speed to combine
Use mixing spoon to form the dough into a ball
If using molds, spread dough evenly in molds so they are almost full
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
Bake in molds for 20 - 25 minutes until center is soft, but firm to the touch - not doughy
If baking without molds - bake for 12 - 15 minutes until firm on top
Cool in pans about ten minutes and then cool the rest of the way on a wire rack
Add ¼ cup softened butter and ⅓ cup honey to mixing bowl
Use electric mixer to cream together until smooth
Add vanilla and almond milk
Beat to mix the ingredients - they won't incorporate completely
Add cashew butter
Beat on medium speed until mixture is creamy
Add marshmallow cream
Beat on medium speed until frosting is smooth and creamy
Once cookies are cool, frost the TOP of each half and place on a plate
Refrigerate for a couple of hours to allow the frosting to set
Put the cookies together to make your whoopie pie
Store in refrigerator for 3 - 4 days