gingerbread pumpkin whoopee pies

2 Cups All Purpose Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1.5 Tsp Ground Cinnamon
1.5 Tsp. Ground Ginger,
1/4 tsp nutmeg
1/4 Tsp. Salt
1/2 Cup unsweetend applesauce
1 Cup Granulated Splenda
1 Lg. Egg (at room temp) lightly beaten
2 large egg whites( at room temp) lightly beaten
1 Cup Libby's Pure Pumpkin
1 Tsp Vanilla Extract
1 tablespoon molassas

For Cream Cheese

4 Ounces Fat Free Cream Cheese
6 Tbsp.cool whip lite
1/2 Tsp. Vanilla Extract
3/4 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.