Pumpkin Whoopie Pies
The softest, chewy pumpkin cookies, paired with a sweet maple cream cheese. These babies scream fall! Gluten free and refined sugar free!
Ingredients
Cookies
- 1 cup1 cup1 cup Gluten-Free Flour, + 2 Tbsp flour
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Pumpkin Pie Spice
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1/2 tsp1/2 tsp1/2 tsp Baking Powder
- 1 pinch1 pinch1 pinch Salt
- 1 cup1 cup1 cup Pumpkin Purée
- 2/3 cup2/3 cup2/3 cup Coconut Sugar
- 1/3 cup1/3 cup1/3 cup Avocado Oil
- 1 whole1 whole1 whole Egg
- 1/2 tsp1/2 tsp1/2 tsp Vanilla Extract
Cream Cheese Filling
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 2 Tbsp2 Tbsp2 Tbsp Cream Cheese, Full Fat
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 cup1 cup1 cup Powdered Sugar, (or powdered monkfruit)
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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
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About This Recipe
Show nutritional information
Cookies Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 290 |
Fat: | 13 g |
Carbohydrates: | 42 g |
Protein: | 2 g |
Cholesterol: | 8 g |
Sodium: | 157 mg |
Fiber: | 2 g |
Sugars: | 25 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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