Gluten Free Pumpkin Whoopie Pies
Whoopie pies are easy to make and fun to eat. These pumpkin sandwiches are filled with cream cheese and are a delicious bite sized treat.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 whoopie pies
Ingredients
- 1/2 cup cashew butter
- 1/2 cup pure pumpkin puree
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 1 tsp pure vanilla extract
- 2 cups powdered sugar
- 2 tbsp milk
Instructions
-
Preheat oven to 350 degrees and line baking sheet with parchment paper.
For the pies, mix cashew butter & pumpkin together. Add in eggs and mix till combined. Mix in baking soda, cinnamon & vanilla.
Using a tablespoon, drop the mixture onto parchment paper.
Bake for 10 minutes, remove from oven and let cool.
In a mixing bowl, combine cream cheese & butter with a hand blender on low speed. Add in vanilla, powdered sugar and milk and continue blending till creamy. Place filling in fridge for 10 minutes until firm.
To assemble pumpkin whoopie pies, take one pumpkin cookie and spoon cream cheese filling on the flat side. Place another pumpkin cookie on top, making a sandwich. Repeat till all whoopie pies are assembled.