skinny pumpkin whoopie pies

This pumpkin bread twist on the classic whoopie pie is the perfect recipe for fall. And it will even help save you a few calories thanks to the use of Splenda sugar substitute and lower-fat cream cheese in the icing. Serve these skinny pumpkin whoopie pies at your next party and watch the compliments roll in.

skinny pumpkin whoopie pies recipe

what you’ll need

makes 15–18 whoopie pies

whoopie pies

• 3 cups all-purpose flour
• 2 tablespoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup Splenda 50/50 for baking (or granulated sugar)
• 1 cup dark brown sugar
• 1 cup canola or vegetable oil
• 3 cups chilled pumpkin puree (canned pumpkin)
• 2 eggs
• 1 teaspoon vanilla extract

cream cheese icing

• 1-8 ounce package (1/3 less fat) cream cheese, softened to room temperature
• 1/2 cup butter, softened to room temperature
• 1 teaspoon vanilla
• 1 cup powdered sugar, sifted
• 1/4 cup finely chopped nuts (we used walnuts, pistachios and cashews)

let’s do it

• preheat oven to 350 degrees
• line baking sheets with parchment paper or a silicone baking mat
• whisk together flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg in a large bowl then set aside
• whisk Splenda, dark brown sugar and oil together in separate bowl
• add pumpkin puree to sugar mixture and whisk to combine thoroughly
• add eggs and vanilla to pumpkin and sugar mixture and whisk until combined
• add flour mixture gradually to pumpkin mixture and whisk until completely combined
• drop a rounded, heaping teaspoon of the dough with spoon or small cookie scoop onto prepared baking sheets, about 1 inch apart
  (these will not spread out much or change their shape so  you may want smooth or shape a bit before baking)
• bake for 10–12 minutes,
• remove from oven when cookies are just starting to crack and a toothpick inserted into center of cookie comes out clean
• let cookies cool completely on cooling rack
• prepare icing by blending cream cheese, butter and vanilla together with electric mixer on low speed 3-5 minutes
• gradually sift and mix powdered sugar into cream cheese mixture until completely blended
• add a dollop of icing on flat side of one pie once cooled
• place another one flat side down on top of icing
• sprinkle tops with finely chopped nuts