Pumpkin Whoopie Pies (Edit recipe)

The softest, chewy pumpkin cookies, paired with a sweet maple cream cheese. These babies scream fall! Gluten free and refined sugar free!

20 minutes

10 minutes to 12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	290
Fat:	13 g
Carbohydrates:	42 g
Protein:	2 g
Cholesterol:	8 g
Sodium:	194 mg
Fiber:	2 g
Sugars:	25 g
Calculated per serving.

by colleenshealthylife

Serves: 8

Ingredients

Cookies

1 cup Gluten Free Flour, + 2 Tbsp flour
1/2 Tbsp Pumpkin Pie Spice
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 pinch Salt
1 cup Pumpkin Purée
2/3 cup Coconut Sugar
1/3 cup Avocado Oil
1 whole Egg
1/2 tsp Vanilla Extract

Cream Cheese Filling

2 Tbsp Unsalted Butter
2 Tbsp Full Fat Cream Cheese
1 Tbsp Pure Maple Syrup
1 cup Powdered Sugar, (or powdered monkfruit)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350
Combine dry ingredients together in one bowl
Combine pumpkin, sugar, oil, egg, and vanilla in another bowl into smooth. Then combine with dry ingredients
Use a greased cookie scoop to form 1.5-2tbsp balls of dough (the dough is pretty wet, but they make for the SOFTEST cookies). Flatten slightly
Bake for 10-12 min. Let rest of pan for 5 minutes, then transfer to a cooling rack
Make your filling by whipping all ingredients together until smooth
Pipe or spoon onto half the cookies, then top with remaining cookies
Enjoy!
Keep refrigerated