We’ve heard of Chocolate Whoopie Pies before, but how about Pumpkin Whoopie Pies that are sugar-free and gluten-free? Looks like the fall season is about to get a whole lot better! This hybrid dessert allows you to enjoy all the goodness of cake and cookies in one, without all the sugary add-ons!!
Here’s the recipe:
Prep Time 20mins Cooking Time 10mins Makes 36 mini pies
- ½ cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup coconut oil
- 1 ¼ cups Coconut Sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 4 ounces cream cheese, at room temperature
- 6 tablespoons coconut oil
- ½ teaspoon vanilla extract
- 1 ½ cups Coconut Sugar
1 Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2 Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat oil and sugar in a large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for this recipe.)
3 Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For Cream Cheese Filling
1 Beat cream cheese, oil and vanilla extract in small mixer bowl on medium speed until fluffy.
2 Blend the sugar in a blender to get the powdered consistency. Gradually beat in powdered sugar into the small mixer bowl until light and fluffy.
3 Spread a heaping teaspoon of filling onto flat side of one cookie; top with the flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in a covered container in the refrigerator.