Adapted from Baked by Matt Lewis and Renato Poliafito, these are yummy and healthy! Makes 14-15 whoopie pies 3 1/2″ diameter).
Mix into a big bowl:
2 cups flour
1 cup whole wheat flour
1/2 cup ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon ginger
1 tablespoon cloves
1/2 cup brown sugar
1/2 cup crushed pecans (optional)
In separate bowl, mix:
1 cup agave
1 large can pumpkin puree (30 oz, 850g)
2 large eggs
1 tablespoon vanilla extract
Add this to the dry mix and mix until combined. Drop onto baking sheet with ice cream scoop – I found it useful to reshape after dropping so they’re even and more or less round. They don’t spread on baking so however big they are going in, that’s how big they are coming out (ie. you can make bit sized ones by dropping like cookies).
Bake 20 mins at 350F.
While they’re cooling, prepare the cream cheese filling:
1 cup confectioner’s sugar
1/2 stick (4 tablespoons) softened butter
12 oz cream cheese, softened
1 cup 0% fat Greek yogurt
1 tablespoon vanilla
Mix until smooth, don’t overbeat. Drop big dollops of filling onto half of the whoopie pies. Press down with the other half to make pie. Cover tightly and they’ll store up to 4 days in fridge.
