Mini Pumpkin Whoopie Pies If you’re looking for desserts to add to your gluten-free or Trim Healthy Mama recipe files, these mini pumpkin whoopie pies are perfect for Fall! Here’s how to make Mini Pumpkin Whoopie Pies: • 1 1/2 cups pumpkin puree (one small can) • 1 cup xylitol or coconut sugar • 1 – 2 tsp. stevia (I love SweetLeaf – it’s not bitter like some brands) • 1 Tbsp ground cinnamon • 1/2 Tbsp ground cloves • 1/2 Tbsp. ground ginger • 1/2 tsp real salt • 1/2 tsp baking powder • 1/2 tsp baking soda • 2 eggs • 1 tsp vanilla • 1/2 c. butter or coconut oil • 1 1/2 c. coconut flour Blend all ingredients until well mixed. Line a baking sheet with parchment paper and scoop out the cookie dough – either using a cookie scoop for mini whoopie pies or an ice cream scoop for normal-sized pies. The cookies do not spread very much, so place them only 1/2 and inch or so apart. Bake at 350 for about 15 minutes, then check them; if they don’t seem done (they probably won’t if you did the larger ones) give them a few more minutes. Cream Cheese Filling: • 1 cup xylitol (or honey) • 1/2 tsp stevia • 1/4 cup softened butter • 4 oz. softened cream cheese • 1 tsp vanilla Whirl the xylitol in a coffee grinder or blender until it’s the consistency of powdered sugar; blend it together with the remaining ingredients; then use it to fill your whoopie pies! Makes about 12 whoopie pies. Hope you enjoy!
Posted on: Sun, 19 Oct 2014 09:20:39 +0000
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