Dessert

Pumpkin Whoopie Pies with Vanilla Bean-Cinnamon Cream Cheese Filling is for Dessert.

Pumpkin Whoopie Pies with Vanilla Bean-Cinnamon Cream Cheese Filling takes 30 minutes to prepare.

Pumpkin Whoopie Pies with Vanilla Bean-Cinnamon Cream Cheese Filling takes 15 minutes to cook.

Pumpkin Whoopie Pies with Vanilla Bean-Cinnamon Cream Cheese Filling makes 20 servings.

The ingredients for Pumpkin Whoopie Pies with Vanilla Bean-Cinnamon Cream Cheese Filling are:

For the Pies:
3 C whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
1 cup splenda brown sugar blend
1 cup vegetable oil
3 cup pumpkin puree, chilled
.5 cup liquid egg substitute
1 teaspoon vanilla extract

Vanilla Bean Cinnamon Cream Cheese Filling:
3 cups powdered sugar
.5 cup margarine
8 oz. fat free cream cheese
1 teaspoon vanilla extract or vanilla bean paste
1/4 teaspoon cinnamon

Here is how you make Pumpkin Whoopie Pies with Vanilla Bean-Cinnamon Cream Cheese Filling:

For pies:Preheat oven to 350 and line baking sheet with parchment paper.In large bowl, mix flour, salt, baking powder, baking soda, cinnamon (for pies), ginger and cloves; set aside.In another bowl, mix brown sugar and oil until well combined. Add chilled pumpkin, combine and add eggs and vanilla (for pies). Add flour mixture and mix until fully incorporated.Drop heaping tablespoons (about 1/8 of a cup) of dough onto baking sheets about 1 inch apart. Should make 40 cookies for 20 total pies. You could also make them mini but this would change the nutrition information.Transfer to oven and bake about 15 minutes. Let cool completely.For Filling:Sift powdered sugar into a medium bowl. Set aside.In an electric mixer with paddle attachment, beat butter until smooth. Add cream cheese until combined and then add powdered sugar, vanilla and cinnamon. Beat until smooth.To assemble:Fill a disposable pastry bag with a large round tip or snip the end. When the cookies are completely cool, pipe a dollop on the flat side of the cookies. Sandwich them and place in refrigerator until chilled, at least 30 minutes.Enjoy!Number of Servings: 20Recipe submitted by SparkPeople user NMLAHAIE.

The nutritional information for Pumpkin Whoopie Pies with Vanilla Bean-Cinnamon Cream Cheese Filling is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 317.1

• Total Fat: 14.2 g
• Cholesterol: 2.0 mg
• Sodium: 319.9 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 4.2 g
• Protein: 5.7 g