Snack

gingerbread pumpkin whoopee pies is for Snack.

gingerbread pumpkin whoopee pies takes 30 minutes to prepare.

gingerbread pumpkin whoopee pies takes 13 minutes to cook.

gingerbread pumpkin whoopee pies makes 36 servings.

The ingredients for gingerbread pumpkin whoopee pies are:

2 Cups All Purpose Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1.5 Tsp Ground Cinnamon
1.5 Tsp. Ground Ginger,
1/4 tsp nutmeg
1/4 Tsp. Salt
1/2 Cup unsweetend applesauce
1 Cup Granulated Splenda
1 Lg. Egg (at room temp) lightly beaten
2 large egg whites( at room temp) lightly beaten
1 Cup Libby's Pure Pumpkin
1 Tsp Vanilla Extract
1 tablespoon molassas

For Cream Cheese

4 Ounces Fat Free Cream Cheese
6 Tbsp.cool whip lite
1/2 Tsp. Vanilla Extract
3/4 cup splenda granulated

Here is how you make gingerbread pumpkin whoopee pies:

FOR COOKIESPREHEATED OVEN TO 350 LIGHTLY GREASE BAKING SHEET .COMBINE FLOUR BAKING POWDER BAKING SODA,CINNAMON, GINGER,SALT IN MEDIUM BOWLBEAT apple sauce, splenda IN LARGE MIXER BOWL ON MEDIUM SPEED FOR 2 MINADDING EGG and egg whites ONE AT A TIME BEATING WELL AFTER EACH ADDITIONADD PUMPKIN, VANILLA EXTRACT and molassas and BEAT UNTIL SMOOTH .STIR IN FLOUR MIXTURE UNTIL COMBINEDDROP BY HEAPING TSP ONTO PREPARED BAKING SHEETS A TOTAL OF 72 COOKIES ARE NEEDED FOR THE RECIPEBAKE 10-13 MIN OR UNTIL SPRINGY TO THE TOUCH COOL ON BAKING SHEETS FOR 5 MIN REMOVE TO WIRE RACK TO COOL COMPLETELYFOR CREAM CHEESEBEAT CREAM CHEESE, cool whip, and VANILLA EXTRACT IN SMALL MIXER BOWL ON MEDIUM SPEED UNTIL FLUFFY, GRADUALLY BEAT IN splendaSPREAD A HEAPING TSP OF FILLING ONTO THE FLAT SIDE OF ONE COOKIE TOP WITH FLAT SIDE OFF SECOND COOKIE TO MAKE A SANDWICHREPEAT WITH THE REMAINING COOKIES AND FILLINGSTORE IN COVERED CONTAINER IN THE REFRIGERATOR Number of Servings: 36Number of Servings: 36Recipe submitted by SparkPeople user MURKOV.

The nutritional information for gingerbread pumpkin whoopee pies is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 46.9

• Total Fat: 0.4 g
• Cholesterol: 6.6 mg
• Sodium: 97.4 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 1.3 g
• Protein: 1.9 g