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!

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)

Process

1. Preheat oven to 350
2. Combine dry ingredients together in one bowl
3. Combine pumpkin, sugar, oil, egg, and vanilla in another bowl into smooth. Then combine with dry ingredients
4. 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
5. Bake for 10-12 min. Let rest of pan for 5 minutes, then transfer to a cooling rack
6. Make your filling by whipping all ingredients together until smooth
7. Pipe or spoon onto half the cookies, then top with remaining cookies
8. Enjoy!
9. Keep refrigerated

Pumpkin Whoopie Pies

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Servings: 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)

Instructions

• 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