Pipe a creamy filling between tender cookies, and you’ve got whoopie pies—a great excuse to eat two cookies at once, if you ask us. Since we can’t get enough pumpkin spice this time of year, we used an easy, gluten-free mix from Simple Mills and paired it with a decadent Nutiva hazelnut filling. It’s a match made in dessert heaven.
Pumpkin Whoopie Pies With Coconut Hazelnut Filling
Yield: 7 to 8 whoopie pies
Active Time: 20 minutes
Total Time: 30 minutes
Make the cookies
Preheat oven to 350 degrees F and line a sheet tray with parchment paper. Whisk the eggs, coconut oil, and vanilla. Add muffin mix and stir until combined. Using a 1 tablespoon measuring spoon, scoop batter onto sheet tray about 2-inches apart. Flatten each cookie with your fingertips, then bake for 8 to 10 minutes. Let cool.
Make the filling
Place coconut butter in a small bowl. Using an electric mixer, whisk until light and fluffy. Add hazelnut spread and whisk until blended. Scrape into a piping bag, then refrigerate for 10 to 20 minutes.
Assemble the whoopie pies
Pipe frosting over the bottom of a cookie and place another cookie on top. Repeat with remaining cookies.
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