Low Fat Pumpkin Whoopie Pies
Indulge in autumn-inspired flavors with these Low Fat Pumpkin Whoopie Pies—a lighter twist on the classic treat that's perfect for fall! These delightful sandwich-style desserts feature soft, pillowy pumpkin cakes spiced with warm cinnamon, ginger, and nutmeg, paired with a luscious, low-fat cream cheese filling for a perfectly balanced bite. Made with wholesome unsweetened applesauce and canned pumpkin puree, these pies are not only moist and flavorful but also a guilt-free option for enjoying seasonal sweets. With just 20 minutes of prep time and easy-to-follow steps, this recipe yields 12 servings of pure pumpkin bliss that are ideal for sharing at gatherings or savoring as an individual treat. Whether served chilled or at room temperature, these low-fat pumpkin whoopie pies are sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 1 cup Canned pumpkin puree
- 1 large Egg
- 1 teaspoon Vanilla extract
- 4 ounces Low-fat cream cheese
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.
In a large bowl, combine brown sugar, granulated sugar, and unsweetened applesauce. Stir in canned pumpkin puree until smooth.
Add the egg and vanilla extract to the pumpkin mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
Using a tablespoon or small ice cream scoop, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake the pies in the preheated oven for 12-15 minutes, or until they are set and the tops spring back when lightly touched.
Allow the pies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the filling, beat the low-fat cream cheese with a mixer on medium speed until smooth.
Add the powdered sugar and vanilla extract to the cream cheese, beating until light and fluffy.
Once the pies are completely cool, spread or pipe the cream cheese filling onto the flat side of half of the pies.
Top with the remaining pies to form sandwiches and serve immediately or chill before serving.
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 647.3 g | 235% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 436.6 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 486 mg | 37% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
