Preheat the oven to 350 degrees, and line 2 baking sheets with Silpats or parchment paper. Set aside.

In a bowl of a stand mixer, or in a large mixing bowl, add nut butter, eggs or replacers, pumpkin, maple syrup, and vanilla. Beat on medium until combined and smooth, about 2 minutes. Scrape down the sides of the bowl.

Sift together dry ingredients, then add to wet ingredients with mixer on low. Mix until just combined. The dough will be a bit loose and sticky.

Scoop 2 tablespoons of dough and plop on a baking sheet, using the back of a spoon to swirl the dough together into an even layer. Continue with remaining dough, leaving 1-2 inches of space in between each.

Bake in preheated oven for 10-12 minutes until edges are lightly golden and set, but centers are still soft.

Remove from the oven, place baking sheets on cooling racks, and let cool completely. Pies must be cool before removing from the pan and filling with cream.

Add all ingredients to the bowl of a stand mixer, or in a large mixing bowl. Beat on medium-high until light and fluffy. Adjust seasons to taste.

If you prefer a thicker filling, add coconut flour until desired texture is reached. You will likely need flour if using cream cheese, but may not with palm shortening.

Using a large spatula, remove cooled whoopie pies from the pan.

Take one half and dollop 2-3 tablespoons cream in the center. Top with a second pie and smoosh together slightly to spread out the cream. Repeat with remaining whoopie pies.

Store pies in the refrigerator. They can be enjoyed cold or at room temperature.