Pumpkin Whoopie Pies with Vanilla Bean-Cinnamon Cream Cheese Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
For the Pies:3 C whole wheat flour1 teaspoon salt1 teaspoon baking powder1 teaspoon baking soda2 tablespoons ground cinnamon1 tablespoon ground ginger1 tablespoon ground cloves1 cup splenda brown sugar blend1 cup vegetable oil3 cup pumpkin puree, chilled.5 cup liquid egg substitute1 teaspoon vanilla extractVanilla Bean Cinnamon Cream Cheese Filling:3 cups powdered sugar.5 cup margarine8 oz. fat free cream cheese1 teaspoon vanilla extract or vanilla bean paste1/4 teaspoon cinnamon
For pies:
Preheat oven to 350 and line baking sheet with parchment paper.
In large bowl, mix flour, salt, baking powder, baking soda, cinnamon (for pies), ginger and cloves; set aside.
In another bowl, mix brown sugar and oil until well combined. Add chilled pumpkin, combine and add eggs and vanilla (for pies). Add flour mixture and mix until fully incorporated.
Drop heaping tablespoons (about 1/8 of a cup) of dough onto baking sheets about 1 inch apart. Should make 40 cookies for 20 total pies. You could also make them mini but this would change the nutrition information.
Transfer to oven and bake about 15 minutes. Let cool completely.
For Filling:
Sift powdered sugar into a medium bowl. Set aside.
In an electric mixer with paddle attachment, beat butter until smooth. Add cream cheese until combined and then add powdered sugar, vanilla and cinnamon. Beat until smooth.
To assemble:
Fill a disposable pastry bag with a large round tip or snip the end. When the cookies are completely cool, pipe a dollop on the flat side of the cookies. Sandwich them and place in refrigerator until chilled, at least 30 minutes.
Enjoy!
Number of Servings: 20
Recipe submitted by SparkPeople user NMLAHAIE.
Preheat oven to 350 and line baking sheet with parchment paper.
In large bowl, mix flour, salt, baking powder, baking soda, cinnamon (for pies), ginger and cloves; set aside.
In another bowl, mix brown sugar and oil until well combined. Add chilled pumpkin, combine and add eggs and vanilla (for pies). Add flour mixture and mix until fully incorporated.
Drop heaping tablespoons (about 1/8 of a cup) of dough onto baking sheets about 1 inch apart. Should make 40 cookies for 20 total pies. You could also make them mini but this would change the nutrition information.
Transfer to oven and bake about 15 minutes. Let cool completely.
For Filling:
Sift powdered sugar into a medium bowl. Set aside.
In an electric mixer with paddle attachment, beat butter until smooth. Add cream cheese until combined and then add powdered sugar, vanilla and cinnamon. Beat until smooth.
To assemble:
Fill a disposable pastry bag with a large round tip or snip the end. When the cookies are completely cool, pipe a dollop on the flat side of the cookies. Sandwich them and place in refrigerator until chilled, at least 30 minutes.
Enjoy!
Number of Servings: 20
Recipe submitted by SparkPeople user NMLAHAIE.
Nutritional Info Amount Per Serving
- Calories: 317.1
- Total Fat: 14.2 g
- Cholesterol: 2.0 mg
- Sodium: 319.9 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 4.2 g
- Protein: 5.7 g
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