Saturday, December 3, 2011

Pumpkin Whoopie Pies

Sorry I haven't posted much lately. We have been so busy. Holiday stuff, family stuff, play dates, doing friends hair, chasing my kids, power outages, car name it! I have been busy! I have a feeling I will be slacking in this time surrounding the Holidays. It is just too busy to keep up. However, this one I was hoping to post before Thanksgiving and well...I didn't get to it. But, here it is now. Better late than never I guess. My friend Nichole gave me a family recipe for pumpkin whoopie pies and asked if I could modify them to make them healthier. They biggest challenge in these is the filling! I mean Crisco and powdered sugar are the two main ingredients. Lets be tastes amazing! However, I would like to be able to eat more than one of these a year, so I took those two ingredients out completely! It was tricky, but I really like what I came up with. This recipe makes quite a few, but I just froze a bunch to eat later!

Cookie/cake Ingredients

2 1/2c raw honey
1 c vanilla Greek yogurt
1 c apple sauce   
3c pumpkin   
5 eggs
2 tsp baking powder
2 tsp baking soda
2 tsp vanilla
3 tsp cinnamon
1 tsp ginger
2 tsp salt                                          
1 tsp cloves
5 c whole wheat flour     

Cream yogurt, apple sauce and honey, then add pumpkin, spices, baking soda, baking powder, eggs, vanilla, and salt and mix well. Add flour one to two cups at a time and mix well.  Drop onto a cookie sheet 1-2 Tbs at a time. It all depends on what size you want them. Bake at 350 for 10 -15 minutes...don't over bake. 

Filling Ingredients

1 cup coconut butter (Olivio brand)
3 -8 oz cream cheese (could use fat free, low fat or full fat)
2 tsp vanilla
pinch of salt
2 c raw honey
4 tbsp whole wheat flour
8-12 Tbs corn starch (This helps thicken and bind since I didn’t use any powdered sugar. Add one at a time until it thickens enough for you)

This is about how much filling I put in. You could use more,
but again, it isn't super thick and more would run.
*I have a slight disclaimer here. I really wanted to do this without sugar and it made it a little runny for the filling. If it is important to you to have the filling thick and fluffy, take out the corn starch and add powdered sugar in place of the honey. If you use the honey, make sure you refrigerate the filling before you fill the whoopie pies and then keep them refrigerated until you eat them. It will help keep the filling from running.


Cream together the coconut butter and cream cheese.Add in the rest of the ingredients and beat well. Refrigerate for at least two hours. Place some between two cookies and store in refrigerator. You can wrap some individually with saran wrap and freeze them. They are great to pack in lunches that way! They thaw by lunch time! J

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