These pumpkin cookies are stuffed with coconut cream and covered with white chocolate. They’re whole wheat and butter free too!

The day is upon us.
The day where I bring you the first PUMPKIN recipe of the season! Woo to the hoo!
Now, I know some of you are hating me for throwing pumpkin in yo’ face so soon BUT…FOOD FIGHT.
No, I am kidding. I was going to say BUT, have you BEEN on Pinterest lately? It’s been pumpkin for a month already!
At least I didn’t subject it to you that early. That’s not to say that I personally wasn’t eating it though. I <3 my paleo pumpkin blondies and healthy pumpkin cheesecake bars!
If I am being totally honest with you. I am lying. Isn’t that one big oxymoron.
I am lying to you about not wanting to subject pumpkin to you that early. In fact, this Pumpkin Cookie Recipe was actually posted on Food Fanatic in AUGUST.
What the what?!
I knew you guys would throw things at me if I shared it on here then. So, in the name of my own safety, I waited.
And, my peeps, it was worth the wait. Soft pumpkin spiced cookies that contain NO buttah and are filled with whole-wheaty goodness.

They’re also filled with coconut cream and covered in more coconut, because that’s just yummy. I jumped on the coconut whipped cream train awhile back, and that is one train I am never going to get off.
In fact, there is ALWAYS a can of coconut milk in my fridge just in case I get the urge to face-plant into a big bowl of light, whippy NUMMY-NUM-NUM-NESS.
I can’t confirm or deny that I just had such an urge and the aforementioned coconut whipped cream is now going to my head, as well as being all over it.
I really want to tell you that these pumpkin cookies are like a healthy version of a fall-tacular whoopee pie. But, confession time, I haven’t HAD A WHOOPPEE pie so I don’t know what they taste like.
You’re judging me. I know it. You’re wondering how you can ever trust a recipe from a girl who hasn’t had a whoopee pie in her life.
But, they just weren’t a thing in Canada. We were too busy swimming around in maple syrup, you know.
So I can’t tell you that they taste like your favorite childy-hood treat, but I can tell you that they taste, like, REAL GUUUUUUD.
I know our trust levels are on thin ice but work with me for a second.
I promise you’ll like them.

If not, I’ll eat yours. 🙂

Ingredients
For the Cookies:
- 3/4 cup Whole Wheat Pastry Flour plus 2 tablespoons
- 1/8 teaspoon Baking Soda
- 1/8 teaspoon Baking Powder
- 1/8 teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice
- 1/4 cup Coconut Oil at room temperature (should be the consistency of soft butter)
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar packed
- 1/2 teaspoon Pure Vanilla Extract
- 1 large Egg Yolk at room temperature
- 6 tablespoons Pumpkin Puree at room temperature
For the Coconut Whipped Cream:
- 1 16 ounce can Coconut Milk full fat that has been chilled in the refrigerator no less than 24 hours (13 ounces)
- 5 tablespoons Powdered Sugar
To Garnish:
- 2 ounces White Chocolate
- 1/4 teaspoon Coconut Oil melted
- 1/4 cup Sweetened Coconut Flakes
Instructions
- In a medium bowl, mix together the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
- In a large bowl, beat together the coconut oil and both sugars with an electric hand mixer, until light and fluffy.
For the Cookies:
- Add in the vanilla extract, egg yolk and pumpkin puree and beat until well combined.
- Stir the flour mixture into the coconut oil mixture and stir until well combined. The dough will be quite soft and sticky, and not as firm and hard as a typical dough, don’t worry it set up a lot when it’s chilled. Cover and refrigerate for at least 2 hours to overnight.
- While the dough chills, you can prepare the coconut whipped cream.
- Take the chilled coconut milk out of the refrigerator and dump upside down. Open it with a can opener and drain out all the liquid on top, leaving you with the thick coconut cream on the bottom.
- Scoop the cream into a large bowl (it should equal about 1 1/4 cups) and add in the powdered sugar.
- Beat the cream with an electric hand mixer until light and fluffy, about 4-5 minutes. Place back in the refrigerator until ready to use.
- Once the dough has chilled, preheat your oven to 325°F and line two cookie sheets with parchment paper.
- Scoop the dough onto the cookie sheets in 1/2 tablespoon. balls (they spread!) very lightly pressing down. You want the balls taller than they are wide, so don’t flatten them much. Note that your dough will be a little sticky, you can always spray your fingers with a little bit of pam if the dough sticks to them.
- Bake the cookies until lightly golden, about 15-17 minutes. They will feel quite soft and under baked, but they continue to bake on the pan.
- Let them cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.
For the Chocolate Coconut Coating:
- Once the cookies are cooled, melt the chocolate in a small bowl in the microwave in 20 second intervals stirring between each interval, until smooth and melted. Pour the coconut onto a plate.
- Dip the bottom 1/3 of each cookie into the melted chocolate, gently scraping off any excess, and then into the coconut flakes, pressing them down gently. Place back onto the parchment paper lined cookie tray. I dipped my cookies at a slight angle, so that the undersides did not get covered in chocolate, just the top 1/3 and the edges. Repeat with remaining cookies, being very careful as the cookies are soft and delicate.
- Transfer the trays into the fridge to let the chocolate harder for about 30 minutes.
For the Coconut Cream Filling:
- Once the chocolate is hardened, fill a parchment bag ( or a Ziploc bag with the corner cut off) with the coconut cream and lightly pipe it into the middle of half of the cookies, leaving a little space around the edges for the cream to spread once sandwiched.
- Place the bare cookies on top of the coconut creamed cookies
- You can serves the cookies right away, or wait for them to back up to room temperature (my preference.)
Tips & Notes:
Cookies are best served fresh at room temperature, or stored in the refrigerator and brought up to room temperature before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Pumpkin Cream Cheese Bars – Taking On Magazines
Thalia @ butter and brioche says
How awesome are these pumpkin cookies! The little coconut dipped side looks amazingly delicious.. craving a bite of one right now!
Taylor Kiser says
I am so glad you like them! Thanks Thalia! 😀
Akaleistar says
Pumpkin and coconut sound like a yummy combination 🙂
Taylor Kiser says
Thanks so much!
Elizabeth @ bowl of delicious! says
Um, these look amazing!!! I am always looking for new ideas to use whole grains in desserts. And now that fall is here I can’t resist anything pumpkin. Pinned!
You have a lovely blog and beautiful photographs. Can’t wait to check out some of your other recipes!
Taylor Kiser says
I am the same, pumpkin ALL the things!
Thank you SO much Elizabeth, you made my day! 🙂
Heather @ Shards of Lavender says
Coconut and pumpkin, what a lovely combination! I’m glad you waited to share your first pumpkin recipe now because it wasn’t lost in the multitude of other ones out there:)
Taylor Kiser says
I never even thought of that 🙂 Thank you Heather!!
Mandy says
These look incredible. I’m obsessed with coconut cream too, it’s so yummy! I would love to cut out the refined sugars though & use maple syrup. How much maple syrup do you think I should use?
Taylor Kiser says
Honestly, I don’t think it is going to work with maple syrup, as the it’s a liquid and will throw off the balance of the ingredients – I am so sorry! I really can’t help you here 🙁
Priscilla says
Those cookies look soooo good and your pictures made me want to have some right now.
Taylor Kiser says
Thank you so much Priscilla!