A Delicious Fall Treat

This amazing recipe is from our new guest blogger, Megan Bush. Here is a healthy whoopie pie recipe that she shared with Groovy Beets that looks absolutely mouthwatering!

I have this vivid memory of trick-or-treating when I was a kid in elementary school. I was around 8 years old, having the time of my life, and dressed as Megara from Hercules because I was Disney obsessed and thought it was awesome that our names were so similar. At each house my friends and I stopped at, I’d always pray that the candy fairy at the door would allow me to pick out my own treats, because it seemed like whenever my candy was chosen for me, I would inevitably end up getting peanut butter free candy, which I didn’t have time for.

I remember one house in particular that offered a vast assortment of goodies. After we rang the doorbell, the candy fairy at his house greeted us with a bowl the size of a small bathtub, and I feasted my eyes upon not only chocolate and candies, but cookies and little cakes as well. This prompted me deviate from my Butterfinger and Reese’s cup comfort zone and try something new: a Little Debbie’s oatmeal creme pie. I fell in love.

Unfortunately for me at the time, Momma Bush cared too much about my health to go out and buy them for me, so I was only able to indulge in them on the off chance that, at lunch time, one of my friends wanted to give me theirs in exchange for a piece of fruit.

While I didn’t understand my mom’s reasoning back then, I’m grateful that she looked out for me now, because it was due to her good parenting (and the upcoming Halloween holiday) that I was inspired to create this delicious recipe for healthy pumpkin whoopie pies.

Honestly, these whoopie pies are so sweet and flavorful that I enjoy them even more than I enjoyed Little Debbie’s growing up. Maybe it’s the white girl in me talking, but I think the pumpkin really kicks it up a notch.

In addition to adding vitamins and minerals, the pumpkin puree keeps the cakes low fat while adding incredible moisture. And, with only 126 calories each, these pies are a seasonal treat you can feel good about giving to your children. Who knows? Maybe they’ll even start to ask for these instead of candy.

Cake Ingredients: (makes 20 cakes, and 10 whoopie pies)

Filling Ingredients:


  1. Preheat oven to 350 degrees F.
  2. Using a whisk, combine all cake ingredients, excluding the last two ingredients (flour and 5 teaspoons coconut sugar) in a bowl.
  3. Add the whole wheat flour, and combine with a spatula. Do not over mix.
  4. Spray 2 sheet pans with baking spray, and form 20 cakes using about 2 tablespoons of batter each. Shape into flatter circles using the back of a spoon or a spatula.
  5. Bake for 10 minutes. Remove from oven and sprinkle each cake with a small amount of coconut sugar (not shown in the pictures). Place back in oven and bake for an additional 8-10 minutes. Place on a wire rack to cool.
  6. While your cakes bake, work on your filling. In a blender, blend your cottage cheese until smooth, about 10 seconds. Depending on the thickness of your cottage cheese, you many need to scrape down the sides and blend twice.
  7. Add remaining ingredients to smooth cottage cheese and mix well. Place in the refrigerator to firm up.
  8. Once your cakes have cooled completely, you can assemble your pies. Spoon a heaping tablespoon of filling onto 10 of the cakes. Make the pies complete by topping with another cake, and gently pressing down.
  9. Enjoy with a smile!

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    Megan Bush is a spirited healthy food blogger, as well as an aspiring personal trainer. After struggling with an eating disorder for 10 years, she decided to take control of her health and her life, and her passion for health and wellness blossomed. Through her website, she hopes to inspire others to live healthier, more balanced lifestyles, as well as prove that food doesn’t have to be fattening to be incredibly delicious.

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