gingerbread pumpkin whoopee pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2 Cups All Purpose Flour1 Tsp Baking Powder1 Tsp Baking Soda1.5 Tsp Ground Cinnamon1.5 Tsp. Ground Ginger,1/4 tsp nutmeg1/4 Tsp. Salt1/2 Cup unsweetend applesauce1 Cup Granulated Splenda1 Lg. Egg (at room temp) lightly beaten2 large egg whites( at room temp) lightly beaten1 Cup Libby's Pure Pumpkin1 Tsp Vanilla Extract1 tablespoon molassasFor Cream Cheese4 Ounces Fat Free Cream Cheese6 Tbsp.cool whip lite1/2 Tsp. Vanilla Extract3/4 cup splenda granulated
FOR COOKIES
PREHEATED OVEN TO 350 LIGHTLY GREASE BAKING SHEET .
COMBINE FLOUR BAKING POWDER BAKING SODA,CINNAMON, GINGER,SALT IN MEDIUM BOWL
BEAT apple sauce, splenda IN LARGE MIXER BOWL ON MEDIUM SPEED FOR 2 MIN
ADDING EGG and egg whites ONE AT A TIME BEATING WELL AFTER EACH ADDITION
ADD PUMPKIN, VANILLA EXTRACT and molassas and BEAT UNTIL SMOOTH .STIR IN FLOUR MIXTURE UNTIL COMBINED
DROP BY HEAPING TSP ONTO PREPARED BAKING SHEETS A TOTAL OF 72 COOKIES ARE NEEDED FOR THE RECIPE
BAKE 10-13 MIN OR UNTIL SPRINGY TO THE TOUCH COOL ON BAKING SHEETS FOR 5 MIN REMOVE TO WIRE RACK TO COOL COMPLETELY
FOR CREAM CHEESE
BEAT CREAM CHEESE, cool whip, and VANILLA EXTRACT IN SMALL MIXER BOWL ON MEDIUM SPEED UNTIL FLUFFY, GRADUALLY BEAT IN splenda
SPREAD A HEAPING TSP OF FILLING ONTO THE FLAT SIDE OF ONE COOKIE TOP WITH FLAT SIDE OFF SECOND COOKIE TO MAKE A SANDWICH
REPEAT WITH THE REMAINING COOKIES AND FILLING
STORE IN COVERED CONTAINER IN THE REFRIGERATOR
Number of Servings: 36
Number of Servings: 36
Recipe submitted by SparkPeople user MURKOV.
PREHEATED OVEN TO 350 LIGHTLY GREASE BAKING SHEET .
COMBINE FLOUR BAKING POWDER BAKING SODA,CINNAMON, GINGER,SALT IN MEDIUM BOWL
BEAT apple sauce, splenda IN LARGE MIXER BOWL ON MEDIUM SPEED FOR 2 MIN
ADDING EGG and egg whites ONE AT A TIME BEATING WELL AFTER EACH ADDITION
ADD PUMPKIN, VANILLA EXTRACT and molassas and BEAT UNTIL SMOOTH .STIR IN FLOUR MIXTURE UNTIL COMBINED
DROP BY HEAPING TSP ONTO PREPARED BAKING SHEETS A TOTAL OF 72 COOKIES ARE NEEDED FOR THE RECIPE
BAKE 10-13 MIN OR UNTIL SPRINGY TO THE TOUCH COOL ON BAKING SHEETS FOR 5 MIN REMOVE TO WIRE RACK TO COOL COMPLETELY
FOR CREAM CHEESE
BEAT CREAM CHEESE, cool whip, and VANILLA EXTRACT IN SMALL MIXER BOWL ON MEDIUM SPEED UNTIL FLUFFY, GRADUALLY BEAT IN splenda
SPREAD A HEAPING TSP OF FILLING ONTO THE FLAT SIDE OF ONE COOKIE TOP WITH FLAT SIDE OFF SECOND COOKIE TO MAKE A SANDWICH
REPEAT WITH THE REMAINING COOKIES AND FILLING
STORE IN COVERED CONTAINER IN THE REFRIGERATOR
Number of Servings: 36
Number of Servings: 36
Recipe submitted by SparkPeople user MURKOV.
Nutritional Info Amount Per Serving
- Calories: 46.9
- Total Fat: 0.4 g
- Cholesterol: 6.6 mg
- Sodium: 97.4 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.3 g
- Protein: 1.9 g
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