Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Author:
Prep time: 7 MinCook time: 10 MinTotal time: 17 Min

Ingredients

batter
  • 1 cup gluten-free flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/3 cup monk fruit sweetener
  • 1/3 cup unpacked brown sugar
  • 4 tbsp plant butter (softened not melted)
  • 1/2 cup canned pumpkin (NOT pumpkin pie filling)
  • 1 small egg
  • 1 tsp vanilla extract
dairy-free cream filling
  • 4 oz vegan cream cheese (i love violife)
  • 4 tbsp plant butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • dash sea salt

Instructions

  1. preheat your oven to 350 and line a large baking sheet with parchment paper
  2. whisk dry ingredients together in a large mixing bowl (flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice)
  3. using a stand or hand mixer, cream butter and sugars together until super smooth and creamy. add in the pumpkin, egg, and vanilla and beat mixture until creamy
  4. add in the dry ingredients and mix until JUST combined to avoid stiff, dense cookies
  5. chill dough in fridge if you have time for 30 min minimum. the longer the flavors sit together the more robust they become, and the cookie keeps its shape a lot better during baking
  6. use a small ice cream scoop to plop out each cookie half on your lined cookie sheet
  7. bake cookies for 8-12 min and keep an eye on them! i like mine slightly underbaked but the tops shouldn’t be wet or shiny
  8. let cookies stand for 3-5 min before transporting to a wire rack to cool some more. make sure they are COMPLETELY cool before assembling your sandwiches

Nutrition Facts

Calories

249

Fat (grams)

11

Carbs (grams)

39

Fiber (grams)

1

Sugar (grams)

26

Protein (grams)

1