Pumpkin Whoopie Pies


This is a great healthy dessert alternative for Thanksgiving!  It’s from Autumn Calabrese’s Fixate cooking show, only available to watch on Beachbody On Demand.

SERVES: 9 (1 pie each)

Prep Time: 20 min.

Cooking Time: 31 min.

21-Day Fix Portion Fix Containers Per Serving: 1 1/2 yellow, 1/2 blue, 1 teaspoon



  • 1 cup dry old-fashioned rolled oats, gluten-free
  • ½ cup gluten-free all-purpose flour
  • ½ tsp. ground cinnamon
  • ¼ tsp. baking powder
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ cup extra-virgin organic coconut oil
  • ¼ cup coconut sugar
  • 1 large egg
  • ½ tsp. pure vanilla extract
  • ½ cup chopped raw walnuts


  • ¼ cup heavy whipping cream
  • ½ tsp. unflavored gelatin (preferably from grass-fed cows)
  • ½ cup 100% pure pumpkin puree
  • 2 Tbsp. coconut sugar
  • 1 pinch sea salt (or Himalayan salt)
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • 1 dash ground cloves
  • ½ tsp. pure vanilla extract

Special Equipment: Parchment paper and Nonstick cooking spray



  1. Preheat oven to 350º F.
  2. Line baking sheet with parchment and lightly coat with spray.
  3. Combine oats, flour, cinnamon, baking powder, and salt in a large bowl; mix well. Set aside.
  4. Combine oil and sugar in a medium mixing bowl with a stand mixer (or electric mixer); beat until light and fluffy.
  5. Add egg and extract; beat until well blended.
  6. Gently fold in oat mixture using a spoon (or clean hands); mix until just blended.
  7. Fold in walnuts; mix until just blended.
  8. Spread 18 rounded Tbsp. of dough onto prepared baking sheet.
  9. Bake 6 to 8 minutes, rotating baking sheet once halfway through, or until golden brown.
  10. Cool cookies completely before filling (hot cookies will melt the cream filling).


  1. While cookies are baking, combine cream and gelatin in a large mixing bowl; whisk to blend. Let stand for 5 minutes.
  2. Add pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves, and extract to cream mixture; whisk to blend.
  3. Add pumpkin mixture to a large skillet. Bring to a gentle boil, over medium heat, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 3 to 5 minutes, or until mixture has thickened slightly.
  4. Place pumpkin mixture in heat-proof bowl, then place bowl in ice bath. Chill for 5 to 10 minutes, or until pumpkin mixture has set to the consistency of pudding.
  5. Transfer pumpkin filling to a large resealable plastic bag. Refrigerate until it’s time to fill the pies.


  1. Snip off one corner of plastic bag (containing pumpkin filling) with a pair of scissors.
  2. Pipe approx. 1 Tbsp. filling on the flat bottom of a cookie; press another cookie on top to form a sandwich. Continue with remaining cookies and filling until nine pies are complete.
  3. Whoopie pies may be enjoyed immediately or refrigerated in an air-tight
    container for up to 4 days.