Pumpkin Whoopie Pies With Coconut Hazelnut Filling Recipe

October 6th, 2017

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


For the cookies
2 large eggs, room temperature
⅓ cup coconut oil, melted
1 teaspoon vanilla extract
1 (9-ounce) box Simple Mills Pumpkin Muffin Mix

For the filling
½ cup coconut butter
½ cup Nutiva Organic Classic Hazelnut Spread


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.

Recipe credit: Angela Gaines

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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