Pumpkin Whoopie Pies

subheading: COOKIES:

1 ¾ cups almond flour

1 tbsp oat fiber

½ cup Allulose confectioners

½ cup butter, at room temperature

⅓ cup pumpkin puree

¼ cup brown sweetener

1 whole egg

2 tsp pumpkin pie spice

1 tsp vanilla extract

½ tsp baking powder

½ tsp xanthan Gum

subheading: FILLING:

½ cup cream cheese, room temperature

¼ cup butter, room temperature

⅓ cup Allulose confectioners

½ tsp vanilla extract

subheading: COOKIES:

Preheat oven to 350F.

Add the almond flour, oat fiber, pumpkin pie spice, xanthan gum and baking powder to a bowl and whisk to combine.

In a separate bowl, mix the sweeteners and butter together till well combined. Add in the egg, pumpkin puree and vanilla extract and continue mixing.

Combine the wet and dry ingredients and mix. Chill the dough in the fridge for 30 minutes.

Using a small cookie scoop, scoop out the dough onto a sheet pan lined with parchment paper or a Silpat.

Flatten them out slightly, then bake for 11 to 12 minutes or until they are slightly golden.

subheading: FILLING:

Mix together the cream cheese, butter, allulose and vanilla.

Whip until well combined. Chill in the fridge until the cookies have cooled completely.

Take one of the cookies and spread some of the filling on the bottom (flat side) facing up, then top with another cookie and serve.

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