Ingredients
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup pure maple syrup or honey
• ¼ cup melted coconut oil or butter
• 1 egg
• 1 tsp vanilla extract
• 1 cup almond flour
• ½ cup oat flour (gluten-free if needed)
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
For the filling:
• 4 oz cream cheese, softened (or dairy-free alternative)
• 2 tbsp butter or coconut oil, softened
• ½ cup powdered sugar or erythritol
• ½ tsp vanilla extract
• 1–2 tbsp almond milk (as needed for creaminess)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together pumpkin, maple syrup, melted oil, egg, and vanilla until smooth.
- Add almond flour, oat flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until a thick, cookie-like batter forms.
- Scoop 12 mounds of dough onto baking sheets (about 1 tbsp each), spacing them 2 inches apart. Flatten slightly.
- Bake 10–12 minutes, until edges are firm and tops spring back when touched.
- Let cool completely on a wire rack before assembling.
To make the filling:
7. Beat cream cheese and butter until creamy. Add powdered sugar and vanilla. Beat until light and fluffy. Add almond milk 1 tsp at a time if too thick.
8. Spread or pipe a generous layer onto the flat side of one cookie. Sandwich with another.
💡 Chill for 30 minutes to set the filling and enhance flavor!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 12 mins , Total Time : 30 mins (plus cooling) , Servings : 6 whoopie pies , Calories : 150 , Net Carbs: 11g , Fats: 9g , Protein: 4g