Ingredients
For the Cookies:
- 1 cup canned pumpkin puree
- 1 large egg
- 1/3 cup granulated sugar substitute (like Stevia or Splenda)
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
For the Filling:
- 1/2 cup light cream cheese, softened
- 1/4 cup powdered sugar substitute (like Swerve)
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the Cookies:
- In a large bowl, mix the pumpkin puree, egg, sugar substitute, applesauce, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Drop spoonfuls of batter onto the prepared baking sheets, leaving some space between each.
- Bake for 10-12 minutes, or until the cookies are set and a toothpick inserted into the center comes out clean.
- Let the cookies cool completely on a wire rack.
- Prepare the Filling:
- In a medium bowl, beat the light cream cheese until smooth.
- Add the powdered sugar substitute and vanilla extract, and beat until well combined and fluffy.
- Assemble the Whoopie Pies:
- Spread a small amount of filling on the flat side of one cookie, then top with another cookie to form a sandwich.
- Repeat with the remaining cookies and filling.
Tips:
- Store the whoopie pies in the refrigerator in an airtight container for up to 3 days.
- For a different flavor twist, try adding a bit of orange zest to the filling.
