Ingredients
• 1 cup pumpkin puree (unsweetened)
• 1/3 cup maple syrup
• 1/4 cup almond milk
• 1 egg
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/2 cup oat flour (gluten-free if needed)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
For the filling:
• 1/4 cup whipped cream cheese (low-fat or dairy-free)
• 1 tbsp powdered erythritol or maple syrup
• 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, mix pumpkin, maple syrup, almond milk, egg, and vanilla until smooth.
- In another bowl, whisk almond flour, oat flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add dry ingredients to wet and stir until a thick batter forms.
- Scoop 12 mounds of batter onto baking sheets (about 2 tbsp each), spacing them 2 inches apart.
- Bake 10–12 minutes, until edges are firm and a toothpick comes out clean.
- Let cool completely on a wire rack.
- For filling, beat cream cheese, sweetener, and vanilla until smooth.
- Spread or pipe filling onto the flat side of one cookie, then sandwich with another.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 12 mins , Total Time : 30 mins , Servings : 6 whoopie pies (12 cookies) , Calories : 150 , Net Carbs: 10g , Fats: 9g , Protein: 5g