Pumpkin Gingerbread Whoopie Pies
1/6th of recipe (1 whoopie pie): 167 calories, 2.5g total fat (1.5g sat. fat), 239mg sodium, 34g carbs, 1g fiber, 19.5g sugars, 3g protein
Prep:
10 minutes
Cook:
10 minutes
Cool: 25 minutes
Cake
1 1/4 cups (about 1/2 box) spice cake mix
1/2 cup fat-free plain Greek yogurt
2 tbsp. molasses
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
Filling
1/2 cup natural light whipped topping (like the kind by TruWhip or So Delicious)
1/3 cup canned pure pumpkin
1 packet natural no-calorie sweetener (like Truvia)
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
Dash salt
Preheat oven to 400 degrees. Spray a 12-cavity whoopie pie pan with nonstick spray. (We got ours on Amazon!)
In a medium-large bowl, combine all cake ingredients. Add 2 tbsp. water, and mix thoroughly. (Batter will be thick.) Evenly distribute batter into the pan, and smooth out the tops.
Bake until a toothpick or knife inserted into one of the pieces comes out mostly clean, about 10 minutes.
Let cool completely, about 10 minutes in the pan and 15 minutes on a cooling rack.
In a medium bowl, mix filling ingredients until uniform.
Evenly top 6 pieces with filling. Top with remaining 6 pieces.
MAKES 6 SERVINGS
Oh look, it's December 12th, National Gingerbread House Day! Skip the cookie architecture and bake up today's recipe…
Li'l cakes for everyone! Click "Send to a Friend" now.
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