Pumpkin Whoopie Pies (Edit recipe)

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

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PREP TIME

20 minutes

COOK TIME

10 minutes to 12 minutes

INGREDIENTS

16

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

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Process

Cook Mode

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

This 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.