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

1. 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.
2. 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.)
3. 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.
4. 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.
5. Add 1/4 cup frosting to fill. Serve immediately or freeze.