I decided to change things up on the dessert end this week. I will be making more ice cream, but I wanted to do something different. This week I started working some evenings on the house because we are getting close. The countertops are in the kitchen as well as a working sink and dishwasher. I am taking care of some small tasks at night after work. A handheld treat will work better because I can take it with me to eat while I work. This week I am starting with a recipe from Delish for Pumpkin Whoopie Pies. It’s a simple recipe with pumpkin to start off the Fall baking right. I know it’s still Summer, but it’s also September when Fall starts. I good with starting a little early.
Here are the original stats:
Here’s what I changed:
- I deleted the added salt to reduce the sodium.
- I replaced the all purpose flour with coconut and almond flours to reduce the carbs.
- I replaced the sugar with their sweetener equivalents.
- I replaced the butter and oil with unsweetened applesauce to reduce the calories and fat.
- I am making a whipped cream filling to reduce the calories and saturated fat.
Here are the final stats:
Here is the final recipe:
Low Carb Pumpkin Whoopie Pies
Makes 16 Pies
For the cake
- 2.25 cups almond flour
- 3/4 cup coconut flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups packed brown sugar substitute
- 1(15-oz.) can pumpkin puree
- 1 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
For the filling
- 1 pint plant based whipping cream
- 1 cup powdered sweetener
- 1 tsp vanilla extract
- Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flours, pumpkin spice, baking powder, and baking soda.
- In a separate large bowl using a hand mixer, beat brown sugar, pumpkin puree, unsweetened applesauce, eggs, and vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
- Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 15 minutes. Transfer cookies to a cooling rack to cool completely.
- To fill: add the whipping cream to a chilled bowl and whip until frothy. Add in the vanilla and the sugar gradually. Whip until stiff peaks.
- Add 1/4 cup frosting to fill. Serve immediately or freeze.