Ingredients
Scale
For the Pumpkin Cookies:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, mix pumpkin puree, brown sugar, maple syrup, coconut oil, egg, and vanilla.
- Gradually stir the dry ingredients into the wet ingredients until combined.
- Drop tablespoon-sized scoops of batter onto the prepared baking sheets, spacing them apart.
- Bake for 10–12 minutes, or until the tops spring back when touched.
- Let cookies cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Spread or pipe filling onto the flat side of half the cookies.
- Top with the remaining cookies to create sandwich pies.
- Refrigerate for 20 minutes before serving.
PREP TIME & NUTRITION:
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 12 whoopie pies
- Calories: 280
- Net Carbs: 34g
- Fats: 14g
- Protein: 4g