Low Carb Pumpkin Whoopie Pies

Ingredients

Cookies:
• 2 cups almond flour
• Sweetener equivalent to 1/2 cup sugar
• 1/4 cup whey protein powder
• 2 tbsp coconut flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• dash nutmeg
• 2 large eggs
• 1/4 cup butter, melted
• 3/4 cup pumpkin puree
• 1/2 tsp vanilla extract
Filling:
• 1/2 cup whipping cream
• sweetener equivalent to 2 tbsp sugar
• 1/2 tsp vanilla extract

Instructions

Cookies:
1. Preheat oven to 325F and line a baking sheet with parchment or a silicone liner.
2. In a large bowl, whisk together the almond flour, sweetener, whey protein powder, coconut flour, baking powder, cinnamon, ginger, and nutmeg. Stir in eggs, butter, pumpkin puree, and vanilla extract until well combined.
3. Using wet hands, roll dough into 1 inch balls and place on prepared baking sheet. You should get about 24 cookies. Use the palm of your hand to flatten to about 1/2 inch thick.
4. Bake about 20 minutes, or until mostly set but just a little soft in the center. Remove and let cool.
Filling:
5. Combine whipping cream, sweetener, and vanilla extract in a bowl and beat until stiff peaks form.
6. Spread the bottom of one cookie with about 1 tablespoon of filling and top with another cookie. Repeat with remaining cookies and filling. Refrigerate at least one hour to help set filling.