Lightened Up Gluten Free Pumpkin Whoopie Pies
APPROXIMATE MACROS per serving (1/2 large whoopie pie)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e 299u003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 32 gu003cbru003eu003cstrongu003efat:u003c/strongu003e 17 gu003cbru003eu003cstrongu003eprotein:u003c/strongu003e 5 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e 2 g
Servings 12 servings
Calories 299kcal
Ingredients
- for the cookies (makes 6 large whoopie pies / 12 servings): 1 1/4 cups gluten free 1:1 baking flour 1/2 cup almond flour 1 tsp baking soda 1 tsp baking powder 1 tbsp pumpkin pie spice 1/2 tsp sea salt 3/4 cup date sugar 1/3 cup maple syrup 1/3 cup native forest® organic unsweetened simple coconut cream (thick part only, scooped from can) 1/4 cup avocado oil (or melted coconut oil) 1 tsp vanilla extract 1 cup pumpkin purée 2 large eggs (or 2 flax eggs for vegan option) for the mascarpone filling: 8 oz mascarpone cheese, chilled 1/2 cup greek yogurt (plain, thick) 1/2 cup powdered sugar 1 tsp vanilla extract
Instructions
- prep: preheat oven to 350°f and line two baking sheets with parchment paper.
- mix dry ingredients: in a medium bowl, whisk together gluten free flour, almond flour, baking soda, baking powder, pumpkin pie spice, and salt.
- mix wet ingredients: in a large bowl, whisk together date sugar, maple syrup, coconut cream, avocado oil, vanilla, pumpkin purée, and eggs until smooth and well combined.
- combine: add the dry mixture into the wet and stir until just combined (don’t overmix).
- scoop + bake: scoop about 1/4 heaping cup of batter per cookie for 6 giant whoopie pies (12 cookie halves). place on baking sheets 2 inches apart. bake 20 minutes, until set but still soft. if making smaller whoopie pies, bake 12-14 minutes and check early for doneness. let cookies cool completely before filling.
- make the filling: beat mascarpone, greek yogurt, powdered sugar, and vanilla until light and creamy. chill until ready to use.
- assemble: spread or pipe filling onto the flat side of half the cookies. top with remaining cookies to create sandwiches.