Mini Pumpkin Spice Whoopie Pies

Mini Pumpkin Spice Whoopie Pies submitted by Liz S.

Makes 26 servings (one sandwich of two cookies and frosting per serving)
150 calories / 7F / 15C / 7P

INGREDIENTS: 

Cake: 
  • 432g Cinnamon Oat Kodiak Cakes Mix
  • 2 tsp pumpkin pie spice
  • 1 serving Clean Simple Eats Pumpkin Pie Protein Powder
  • 1/2 tsp baking powder
  • 1/2 cup almond milk
  • 1 (15 oz) can of pumpkin puree
  • 2 large eggs
  • 1/3 cup coconut oil, melted
Frosting:
  • 4oz Neufchatel cheese (softened)
  • 1/2 cup OffBeat Pumpkin Spice Butter
  • 1/4 cup raw unfiltered honey

DIRECTIONS: 

Take Neufchatel cheese, almond milk, and eggs out of fridge and bring to room temperature.

Cake:

  1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
  2. Mix dry ingredients together in large bowl.
  3. Add wet ingredients to dry ingredients.
  4. Mix together well, using an immersion blender or blender and blending until as smooth as possible.
  5. Using a small cookie scoop (1.5" diameter) scoop batter onto cookie sheets.
  6. Bake for 11-13 minutes.
  7. Let cool, then remove from cookie sheet.
Frosting:
  1. While cookies are baking and/or cooling, add softened Neufchatel cheese, Pumpkin Spice Butter, and honey to a small bowl and mix until smooth.
  2. Weigh frosting and divide by number of whoopie pies that you will have (2 halves per pie).
Assembly:
  1. Once sandwich parts are cool, pair them with another of similar size and shape.
  2. Scoop the frosting onto one side of the whoopie pie sandwich and place other half on top. Continue until all whoopie pies are assembled.

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