Pumpkin Whoopie Pies:
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
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In a large bowl, whisk together the pumpkin puree, applesauce, Swerve granular sweetener, Swerve Brown Sugar Substitute, egg, and vanilla extract until smooth.
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In a separate bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Drop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are lightly golden and the tops are set. Let cool completely on a wire rack.
For the filling:
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In a small bowl, mix together the fat-free Greek yogurt, Swerve powdered sugar, and vanilla extract until smooth and creamy.
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Once the whoopie pies are completely cooled, spread a generous amount of the filling onto the flat side of one pie and top with another to create a sandwich.
WW Points Calculation:
1 cup canned pumpkin puree: 0 points
1/2 cup unsweetened applesauce: 0 points
1/4 cup Swerve granular sweetener: 0 points
1/4 cup Swerve Brown Sugar Substitute: 0 points
1 large egg: 0 points
1 teaspoon vanilla extract: 0 points
1 1/2 cups whole wheat flour: 12 points
1 teaspoon baking powder: 0 points
1/2 teaspoon baking soda: 0 points
1 teaspoon ground cinnamon: 0 points
1/2 teaspoon ground nutmeg: 0 points
1/4 teaspoon ground cloves: 0 points
1/4 teaspoon salt: 0 points
1/2 cup fat-free Greek yogurt: 0 points
2 tablespoons Swerve powdered sugar: 0 points
1/2 teaspoon vanilla extract: 0 points
Total Points: 12
Servings: 12 whoopie pies
Per Serving: 1 point
Nutrition Information:
Calories: 75
Fat: 0.5g
Protein: 3g
Carbohydrates: 15g
Sugar: 3g
Sodium: 120mg
I'm waiting for your comments! Enjoy!
