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!
20 minutes
10 minutes to 12 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 299 |
| Fat: | 14 g |
| Carbohydrates: | 42 g |
| Protein: | 3 g |
| Cholesterol: | 31 g |
| Sodium: | 202 mg |
| Fiber: | 2 g |
| Sugars: | 25 g |
| Calculated per serving. | |
Serves: 8
Ingredients
Cookies
- 1 cup1 cup 1 cupGluten Free Flour, + 2 Tbsp flour
- 1/2 Tbsp1/2 Tbsp 1/2 TbspPumpkin Pie Spice
- 1/2 tsp1/2 tsp 1/2 tspBaking Soda
- 1/2 tsp1/2 tsp 1/2 tspBaking Powder
- 1 pinch1 pinch 1 pinchSalt
- 1 cup1 cup 1 cupPumpkin Purée
- 2/3 cup2/3 cup 2/3 cupCoconut Sugar
- 1/3 cup1/3 cup 1/3 cupAvocado Oil
- 1 whole1 whole 1 wholeEgg
- 1/2 tsp1/2 tsp 1/2 tspVanilla Extract
Cream Cheese Filling
- 2 Tbsp2 Tbsp 2 TbspUnsalted Butter
- 2 Tbsp2 Tbsp 2 TbspFull Fat Cream Cheese
- 1 Tbsp1 Tbsp 1 TbspPure Maple Syrup
- 1 cup1 cup 1 cupPowdered Sugar, (or powdered monkfruit)
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
Add a Note
My Notes:
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