Gluten-Free Pumpkin Whoopie Pies

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, add melted Unsalted Butter (1/3 cup), Canned Pumpkin Purée (1 cup), Eggland's Best Classic Eggs (2), Vanilla Extract (1 tsp) and whisk until well combined.

Add Oats (1 1/4 cups) to NutriBullet or food processor and blend 8-10 seconds to create a find flour-like consistency. Repeat with the Cashew Meal (4 Tbsp) but only for 5-6 seconds.

Add oat flour and ground cashew meal to a separate bowl, along with Baking Powder (1 tsp), Honey (1/3 cup), Baking Soda (1 tsp), Pumpkin Pie Spice (2 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), and Sea Salt (1/2 tsp). Whisk to combine all ingredients.

Pour oat flour mixture into the butter mixture and stir until just mixed. Use a small spoon and scoop out 40-42 small mounds on to a baking sheet lined with parchment paper. Bake for approximately 9 minutes, until slightly springy and a toothpick comes out clean.

Remove cookies from pan to a wire rack and allow to cool completely. To make cream cheese filling, beat softened Unsalted Butter (1/3 cup), Cream Cheese (3/4 cup), Honey (4 Tbsp), Vanilla Extract (1 tsp) and Simply Organic Cinnamon, Ground (1/8 tsp) in a bowl.

Once the cookies have cooled off and the frosting is ready, flip 20-21 of the cookies on their backs and spread the cream cheese frosting, then top with another cookie to enjoy a mini pie.