Happy Halloween weekend! This time of year is amazing yet strange as all the stores have every holiday item out at once. I first noticed Thanksgiving cards (which I didn’t even know were a thing) hitting the shelves back in August, and now Christmas decorates are everywhere. I love celebrating and decorating and all of that but sometimes I wish it was easier to appreciate just one holiday at a time! It’s a good reminder to remember to live in the moment and appreciate what’s right in front of you rather than get too caught up in whatever is coming in 1, 2 or 3 months from now.
But since it’s Halloween now, it’s only appropriate to share a festive recipe! These Pumpkin Chocolate Chip Whoopie Pies are a combination of TWO recipes from The Paleo Pumpkin Cookbook. If you haven’t subscribed to our newsletter for your free copy, then consider this recipe a sneak preview to rev up your appetite! I love both the pumpkin chocolate chip cookies and the dairy free coconut whipped cream so much that I decided to blend them together and make this delightful treat. And dang, the result is sooo tasty!
The recipe is low in added sugar with just a bit of maple syrup to sweeten the whipped cream and a small amount of coconut sugar in the cookies. The chocolate chips really amp up the sweetness without the dessert feeling too indulgent.
When you’re surrounded by junky Halloween candy next week, reach for these instead and your stomach will thank you! Here are a few additional tips to enjoy the holiday this weekend without going overboard.
- If you’re handing out candy, buy the stuff you don’t actually like so you’re not tempted to eat it. For me, that’s anything fruity like Skittles or Sweet Tarts and things like that. I loooove chocolate and am definitely tempted by Reese’s and Milk Duds rather than the fruity stuff, so I try to not even have it in the house.
- If you are have the personality of a moderator (someone who can happily enjoy things in moderation rather than abstain entirely – learn more from Gretchen Rubin here), then pick 1 or 2 pieces of candy that you just have to have and accept that you might not feel great after eating it. If it’s just once a year and you’ll feel happier eating it rather than avoiding it, then just indulge!
- Keep up with your workout routine. Just because it’s a holiday and you might be traveling or making plans to party, make sure to keep your fitness game on point. Whether that means adjusting your schedule to fit in a morning workout or squeezing in a shorter workout on-the-go, make it happen! Check out PaleOMG’s weekly workout posts for travel workout inspiration.
So there you have it – a few tips to help keep you on track during Halloween! Let us know in the comments below if the tips were helpful or if you have any others to share with readers.
To snag more tasty pumpkin recipes like this one, make sure to subscribe to our newsletter for your FREE copy of The Paleo Pumpkin Cookbook!
- 1 15-ounce can of full-fat coconut cream (I prefer Trader Joe's brand)
- 1 tsp vanilla extract
- 1 tbsp pure maple syrup
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/2 cup butter or ghee, softened
- 1/2 cup coconut palm sugar
- 1 tsp vanilla
- 1/2 cup dark chocolate chips
- 1/2 cup canned pumpkin
- 2 eggs
- Chill the coconut cream in the fridge for at least 12 hours, ideally overnight.
- 15 minutes before making the whipped cream (after chilling it overnight). place a metal bowl and beaters in the freezer to cool.
- Remove the coconut cream from the fridge. Open the can from the bottom and carefully remove extra liquid first.
- Remove the remaining cream from the can and place in the chilled metal mixing bowl. Add in the vanilla extract and maple syrup.
- Beat on high for 2-3 minutes, until whipped.
- Store in the fridge until ready to serve.
- While the coconut whipped cream is chilling in the fridge, make the cookies.
- Preheat the oven to 375F.
- In a medium bowl, mix together the flours, baking soda, sea salt, and cinnamon.
- Separately, beat the butter, coconut palm sugar, and vanilla in a large bowl until smooth. Mix in pumpkin. Add eggs, one at a time, and beat until smooth.
- Gradually add the flour mixture into the pumpkin mixture. Mix together until smooth.
- Stir in chocolate chips.
- Take 1-2 tbsp of dough and form into balls. Spread out onto two cookie sheets. (Recipe should make 2 dozen cookies.)
- Gently press down on each cookie dough ball to slightly flatten it before baking.
- Bake at 375F for 10-12 minutes.
- Cool before serving. To make whoopie pies, serve 1-2 tbsp of coconut whipped cream between sandwiched between two cookies.
- Make sure to chill the coconut cream overnight for best results.
More pumpkin recipes!