Chocolate Chip Pumpkin Whoopie Pies


about 18-20


3 Cups King Arthur All-Purpose Flour 1 Cup sugar ½ C sweetener like Splenda 2 teaspoons baking powder 2 teaspoons baking soda 1½ teaspoons cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground clove ½ teaspoon salt 4 eggs 1 egg white 1 can (15oz.) solid pack pumpkin ½ cup water ¼ cup canola oil ¼ cup unsweetened applesauce 1 teaspoon vanilla extract ½ cup Ghirardelli semi-sweet “Mini” chocolate chips Cream Cheese Filling: 4 oz. ⅓ less fat cream cheese, softened ¼ cup no salt added butter 2 cups powdered sugar 1 teaspoon vanilla extract

Nutritional information

No nutrition information available


In a large bowl, whisk together the flour, sugar, sweetener, baking powder, baking soda, cinnamon, nutmeg, clove, salt, and mini chocolate chips. In a medium bowl whisk well the eggs, egg whites, pumpkin, water, oil, applesauce, and vanilla. Stir into the dry ingredients until just moistened. Drop by 2 tablespoons 2 inches apart onto a baking sheet sprayed with Pam. Bake at 350 degrees for 8-10 minutes. 9 minutes is perfect for my oven. Remove to a wire rack to cool. FILLING: In a small bowl, beat the butter, and cream cheese on medium speed until smooth. Add the vanilla, beat until incorporated. Add the powdered sugar, and beat until smooth. Spread over half the whoopie pies. Top with remaining pies. I wrap them individually in plastic wrap. Store in the refrigerator. I usually get about 18 Whoopie pies