This is a Sponsored post written by me on behalf of Libby's. All opinions are 100% mine.
Whoopie pies are one of my favorite desserts, but instead of my normal chocolate whoopie pies, I decided to go pumpkin, using none other than Libby’s Pumpkin Puree.
Advantages of Using Pumpkin
Yes, it's spring, but pumpkin is delicious all year long, not just in the fall. Plus, did you know that pumpkin can be used in place of ingredients like butter to help reduce calories? Mmhm, that's what I'm talkin' about. Pumpkin is a superfood; check it out….
- Pumpkin is a great source of both fiber and Vitamin A; we all know that Vitamin A promotes healthy eye development.
- Pumpkin can reduce fat in recipes. You can also use pumpkin as a substitute in recipes to reduce calories.
- Pumpkin can be mixed with jarred or prepared sauces to reduce the sodium per serving amount.
Pumpkin can be used year round too, in all sorts of recipes, not just in those beautiful autumn dishes that we all love to make.
Throw a spoonful in a smoothie, in macaroni and cheese, or one of my favorite things to do…. add this superfood as a hidden nutrient in spaghetti sauce or pasta sauce.
I love adding hidden veggies and nutrients to our pasta sauce. My kids are catching on to me, but they don't seem to mind!
I'm definitely using pumpkin in our next pasta dish. Have leftover pumpkin? Just store it in the freezer, and you'll have it for when you next need it.
Pumpkin Whoopie Pies
I love baking, so it seemed only natural to create a sweet pumpkin treat. These cookies were inspired by a friend's oatmeal cookie recipe, but the recipe has been totally revamped to make it my own. I hope you enjoy!
- Whoopie Pie Ingredients:
- 3/4 cup pumpkin
- 1 cup sugar
- 1 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 3 cups quick oats
- Frosting Ingredients:
- 1 tbsp. butter, melted
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 2 1/4 cups powdered sugar
- 4 tbsp. skim milk
- Pre-heat oven to 350°. Grease a cookie sheet.
- Cream pumpkin and sugars. Add in egg and vanilla, mixing well. Fold in dry ingredients, adding quick oats last. Place by tablespoonful onto prepared cookie sheet, and press with fork. Bake at 350° for 8-12 minutes or until cookies begin to turn golden.
- While cookies are baking, mix all ingredients for frosting. After cookies have cooled, sandwich together with thin layer of frosting.
- Serve and enjoy!
Serving Size:1 Servings
Amount Per Serving: Calories: 202Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 195mgCarbohydrates: 43gFiber: 1gSugar: 28gProtein: 3g