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RECIPE
14 INGREDIENTS7 STEPS24MIN

Gluten-Free Pumpkin Whoopie Pies

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1 Ratings
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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Pumpkin Whoopie pies are some of my absolute favorites. Who doesn't love a pair of soft pumpkin-infused cookies with cream cheese sandwiched between the two?!

24MIN

Total Cooking Time

14

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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1/3 cup
1 1/4 cups
Organic Oats
1/4 cup
Cashew Meal
1 tsp
Baking Powder
1/2 Tbsp
Baking Soda
1 Tbsp
Pumpkin Pie Spice
1/2 tsp
Ground Cinnamon
1/2 tsp
3/4 cup
Cream Cheese , softened
1/4 cup
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large bowl, add melted Unsalted Butter (1/3 cup) , Canned Pumpkin Purée (1 cup) , Eggs (2) , Vanilla Extract (1/2 Tbsp) and whisk until well combined.
Step 3
Add Organic 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 (1/4 cup) but only for 5-6 seconds.
Step 4
Add oat flour and ground cashew meal to a separate bowl, along with Baking Powder (1 tsp) , Honey (1/3 cup) , Baking Soda (1/2 Tbsp) , Pumpkin Pie Spice (1 Tbsp) , Ground Cinnamon (1/2 tsp) , and Sea Salt (1/2 tsp) . Whisk to combine all ingredients.
Step 5
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.
Step 6
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 (1/4 cup) , Vanilla Extract (1 tsp) and Ground Cinnamon (1/8 tsp) in a bowl.
Step 7
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.

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