Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1.2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbs ground cinnamon
- 1/2 tbs ground ginger
- 1/2 tbs ground cloves
- 1/2 cup applesauce
- 1 1/2 cups pumpkin puree, chilled
- 1 large egg
- 1/2 tsp. vanilla
- 1 cup coconut sugar
- 4 oz cream cheese, softened
- 1/2 stick butter, softened
- 3/4 cup confectioner sugar
- 1 tsp vanilla, divided
- 1 tsp lemon juice
- 1/2 tbs maple syrup
- 1/4 tsp pumpkin spice
Instructions
- Heat oven to 350 degrees. Spray whoopie pie pan with non-stick spray.
- In a large bowl, combine flour, salt, baking powder, baking soda, cinnamon, ginger and cloves
- In the bowl of a stand mixer, combine applesauce, pumpkin puree, egg, and 1/2 tsp vanilla until well combined. Add coconut sugar. In small batches, add flour mixture. Mix until fully incorporated.
- Using a small ice cream scoop with a release, drop dough into the center of each whoopie pie cup. Bake for 10-12 minutes until an inserted toothpick comes out clean. Let cool completely before removing from pan.
- While pies are cooling, make the maple spice filling. To the bowl of a stand mixer, add cream cheese, butter, confectioner sugar, 1/2 tsp vanilla, lemon juice, maple syrup and pumpkin spice. Beat until smooth and stiff peaks form.
- Assemble whoopie pies. Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag. Pipe a heaping TBS of filing on the flat side of half of the cookies. Top with remaining cookies. Press down slightly so that filling spreads to the edge of the cookies. Transfer to prepared baking sheet, cover with plastic wrap and refrigerate until ready to serve. Minimum 30 minutes.