Pumpkin Chocolate Chip Whoopie Pies

Processed with VSCOcam

In honor of fall and Halloween we made gluten free pumpkin chocolate chip whoopie pies!  Believe it or not, these cookies are actually FLOUR LESS!

I got the original recipe for the cookies from The Detoxinista and then decided to spice them up a bit by making whoopie pies!!

Here’s my updated recipe for ya!

Ingredients:

For cookies:

Processed with VSCOcam

  • 1 cup creamy almond butter
  • 1/2 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 2 tsp pumpkin pie spice (Or if you have cinnamon, clove, nutmeg and ginger on hand, make your own: 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)-I doubled the individual ingredients to make sure I had enough to make 2 tsp “pumpkin pie spice”
  • 1 tsp pure vanilla extract for cookies
  • 1/4 tsp sea salt
  • 1-2 TBS pure cane sugar (not pictured-decided to add that in after we tasted it)-start with 1 TBS then taste before adding second TBS
  • 1/2 cup dark chocolate chips (or dark chocolate bar)
  • wax paper

For whipped cream filling:

Processed with VSCOcam

  • 1 cup heavy cream
  • 1/3 cup powered sugar
  • 1/2 tsp pure vanilla extract
  • a chilled mixing bowl

Start by preheating your oven to 350 and line your baking sheets with wax paper.

If making your own pumpkin pie spice, mix together your cinnamon, nutmeg, ginger and cloves.

Processed with VSCOcam

If using a chocolate bar, chop up your chocolate into bite sized chunks.

Processed with VSCOcam

Dump all of your ingredients (except for the chocolate) into a mixing bowl.  At this point I would just add the first TBS of sugar.  Taste it after you mix the chocolate in to see if you need the second TBS of sugar.

Processed with VSCOcam

Mix together with a spatula until all ingredients are incorporated.  Then stir in the chocolate.

Processed with VSCOcam

At this point you’ll want to taste the batter and see if it needs a touch of sweetness with the extra sugar.  Use as much as you think necessary to get the sweetness you desire.  Then, using a tablespoon, scoop out the batter and line onto a waxed baking sheet.

Processed with VSCOcam

The Detoxinista recommended wetting a fork and then pressing it into each cookie to flatten.  Hers even had neat little fork marks on each cookie.  Yeah.  Mine didn’t turn out like that, so we skipped that whole step all together and they worked out fine!

Bake at 350 for about 12-15 minutes until puffed up and golden brown.  Let them cool for a few minutes on the wax paper.  Depending on how big your scoops are, you might just have one batch.  Ours ended up being 1 full tray then a tray of 3-4.  Cook all batches of cookies then let them cool on the wax paper.

Processed with VSCOcam

Transfer cookies to cooling wracks.

Processed with VSCOcam

Now time for the whipped cream!! I’ll be honest with you.  This was my first time ever making homemade whipped cream, so I was a little nervous/intimidated!  I figure, my mom always made it look so easy so why not give it a shot?

Dump the heavy cream and powdered sugar into your chilled mixing bowl.

Processed with VSCOcam

Mix together with blender on high for 1-2 minutes.

Processed with VSCOcam

After mixing for 1-2 minutes, add in vanilla, then mix for another 1-2 minutes until soft peaks have formed.

Processed with VSCOcam

It was a lot easier than I thought it was going to be! Being quite proud of myself, I forced the husband to try a few bites. (But let’s be honest, there’s no forcing when it comes to whipped cream).

After cookies have cooled, scoop out some cream to put on one cookie, then press a second cookie on top to make a whoopie pie! And repeat!

Processed with VSCOcam

Processed with VSCOcam

There you have it folks, flour less pumpkin chocolate chip whoopie pies! Now that’s a mouth full!  They turned out pretty darn good if I say so myself!  You’ll have to try them out and let me know what you think!

Here’s the full recipe:

Flour Less Pumpkin Chocolate Chip Whoopie Pies

Processed with VSCOcam

Makes 12-16

Ingredients:

  • 1 cup creamy almond butter
  • 1/2 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 2 tsp pumpkin pie spice (Or if you have cinnamon, clove, nutmeg and ginger on hand, make your own: 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)-I doubled the individual ingredients to make sure I had enough to make 2 tsp “pumpkin pie spice”
  • 1 tsp pure vanilla extract for cookies
  • 1/4 tsp sea salt
  • 1-2 TBS pure cane sugar (not pictured-decided to add that in after we tasted it)-start with 1 TBS then taste before adding second TBS
  • 1/2 cup dark chocolate chips (or dark chocolate bar)
  • wax paper
  • 1 cup heavy cream
  • 1/3 cup powered sugar
  • 1/2 tsp pure vanilla extract
  • chilled mixing bowl

Instructions:

  1. Preheat oven to 350 and line baking sheet with wax paper.
  2. If making own pumpkin pie spice, mix together cinnamon, nutmeg, ginger and cloves.
  3. If using a chocolate bar, chop up chocolate into bite sized chunks.
  4. Dump all ingredients (except for the chocolate) into a mixing bowl. Only add 1 TBS sugar at this point, then taste once all ingredients are mixed together to see if you need second TBS of sugar.
  5. Mix together with a spatula until all ingredients are incorporated.  Then stir in the chocolate.
  6. Using a tablespoon, scoop out the batter and line onto a waxed baking sheet.
  7. Bake at 350 for about 12-15 minutes until puffed up and golden brown, let them cool for a few minutes on the wax paper, then transfer cookies to cooling wracks.
  8. Dump the heavy cream and powdered sugar into your chilled mixing bowl, then mix together with blender on high for 1-2 minutes.
  9. After mixing for 1-2 minutes, add in vanilla, then mix for another 1-2 minutes until soft peaks have formed.
  10. After cookies have cooled, scoop out some cream to put on one cookie, then press a second cookie on top to make a whoopie pie.   Then repeat the process until all cookies are now whoopie pies.
  11. Eat!

I hope you enjoyed my version of flour less pumpkin chocolate chip whoopie pies!! I sure had fun making them and I hope you do too! Oh and Happy Halloween from the husband and me!!

photo-1

-glutenfreemrs-

Advertisements

7 thoughts on “Pumpkin Chocolate Chip Whoopie Pies

  1. I am totally amazed by these cookies! I am going to pass along this recipe to my friend who recently went gluten free. I am sure she will love them.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s