Thursday, September 27, 2012


Is anyone else as excited as I am for fall?! Here are a few of my favorite things about fall: cool weather runs, cardigans without a coat, warm cups of tea, soup, snuggles, chilly mornings, and PUMPKIN. This year I made my own pumpkin puree for the first time. We have been a part of a community garden and picked up a few pumpkins the other day. It was easier than I expected to make the puree and I got lots of other Saturday tasks done while they were baking. Tyler and I made two AMAZING pumpkin recipes this weekend. Pumpkin Chili from Elise's blog (my husband even liked this folks!) and Pumpkin Whoopie Pies....

Doesn't the picture say enough??? Yummmyyy

The best part? There were many to share. Not to mention, they have no sugar and can be a guilt free treat. Enjoy!

Grain Free Pumpkin Whoopie Pies adapted from Deliciously Organic

For the Cookies:
8 tablespoons unsalted butter, melted

1 Tbsp coconut oil
1/4 cup xylitol
2 large eggs, room temperature
3/4 cup pure pumpkin puree
1 teaspoon vanilla extract
1 3/4 cups almond flour
3 tablespoons plus 1 teaspoon coconut flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
3 teaspoons pumpkin pie spice (I made this spice blend with the help of google)
3/4 teaspoon Celtic sea salt

For the Filling:
1/2 stick unsalted butter, softened
8 ounces cream cheese, room temperature
1/4 tsp liquid stevia
1/2 teaspoon vanilla extract

Preheat oven to 350°F and adjust rack to middle position. Whisk together melted butter, coconut oil, eggs, pumpkin puree, and vanilla. In a separate bowl whisk together the flours, xylitol, baking powder, baking soda, pumpkin pie spice, and sea salt. Pour flour mixture into wet mixture and whisk until just mixed.

Using a 2-inch ice cream scoop, drop 18 mounds this will only make 9 pies, since you need 2 mounds per pie batter onto a baking sheet lined with parchment paper. Bake 12 minutes, until springy to the touch. Cool completely. Repeat with remaining batter.
Whisk together the butter, cream cheese, liquid stevia and vanilla until fluffy (if it’s not sweet enough for your taste, add more liquid stevia). Spread the flat side of 8 cakes with the cream cheese frosting and top with another cake.

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