Pumpkin Whoopie Pies Directions:
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
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In a large bowl, whisk together pumpkin puree, applesauce, Swerve granular, Swerve brown sugar, egg, and vanilla until smooth.
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In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
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Gradually add the dry mixture to the wet mixture, stirring until just combined.
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Drop tablespoon-sized portions of batter onto the baking sheet, spacing them 2 inches apart.
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Bake for 10–12 minutes until edges are lightly golden and tops are set. Transfer to a wire rack and cool completely.
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For the filling, mix yogurt, Swerve confectioners sugar, and vanilla until smooth.
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Spread filling on the flat side of one cooled pie and top with another to form a sandwich.
WW Points Calculation
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Libby’s 100% Pure Pumpkin (1 cup): 0.00
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Mott’s Unsweetened Applesauce (1/2 cup): 0.00
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Swerve Granular Sweetener (1/4 cup): 0.00
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Swerve Brown Sugar Substitute (1/4 cup): 0.00
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Eggland’s Best egg (1 large): 0.00
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McCormick Pure Vanilla Extract (1 1/2 tsp total): 0.00
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King Arthur 100% Whole Wheat Flour (1 1/2 cups): 14.00
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Clabber Girl Baking Powder (1 tsp): 0.00
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Arm & Hammer Baking Soda (1/2 tsp): 0.00
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McCormick Ground Cinnamon (1 tsp): 0.00
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McCormick Ground Nutmeg (1/2 tsp): 0.00
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McCormick Ground Cloves (1/4 tsp): 0.00
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Morton Salt (1/4 tsp): 0.00
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Fage Fat-Free Greek Yogurt (1/2 cup): 0.00
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Swerve Confectioners Sugar Replacement (2 tbsp): 0.00
Points Information:
Total Points: 14.00
Servings: 12 whoopie pies
Points per serving: 1.17
Nutrition Information (per serving)
Calories: 90
Fat: 1 g
Protein: 3 g
Carbohydrates: 19 g
Sugar: 1 g
Sodium: 115 mg
I'm waiting for your comments! Enjoy!
