Pumpkin Whoopie Pies

80 Cal

Nutritional Facts

Serving Size: One whoopie pie

Servings per Recipe: 30

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	80 Cal	Calories from Fat	-
Total Fat	5g	Saturated Fat	1g
Cholesterol	10mg	Sodium	-
Total Carbs	8g	Dietary Fiber	0g
Sugars	2g	Protein	2g

1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoon ground cinnamon, ½ teaspoon ground allspice, ¼ teaspoon ground cloves, ¾ cup unsweetened pumpkin puree, ½ cup preferred vegetable oil, 1 large egg, 2 tablespoons plus 2 teaspoons SweetN Low®, 1 teaspoon vanilla

1. Preheat oven to 350. Line a large sheet pan with parchment paper. 2. In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves. In a large bowl whisk together pumpkin, oil, egg, SweetN Low®, and vanilla. Stir flour mixture into pumpkin mixture until smooth. 3. Portion batter by rounded teaspoons and roll into balls. Place 2 apart onto prepared sheet pan and flatten slightly with your palm. Bake until puffed and set, 10-12 minutes. Let cool completely on sheet pan. 1. In a medium bowl with a hand mixer beat together cream cheese, SweetN Low®, and vanilla until very smooth. Gradually beat in milk until combined. 2. Turn cookies upside down. Spread or pipe a small amount of cream cheese mixture on half the cookies, and top with the remaining cookies. 3. Serve or store in an airtight container in the refrigerator for up to 1 week.