These pumpkin chocolate chip whoopie pies are low sugar, made with Truvia and Russell Stover Sugar-free Chocolate Chips. You can eat these pumpkin treats guilt-free, because the chocolate chips are Stevia-sweetened!
I really dislike using artificial sweeteners, so when I found these Stevia-sweetened chocolate chips, I was pretty happy! They taste great, too. No weird aftertaste, like you sometimes get with stevia. (There is still sugar in this recipe, but not much. I use the Cane sugar blend, which is 75% stevia and 25% cane sugar. )
I partnered with Russell Stover to create these delicious pumpkin chocolate chip whoopie pies. Click here to find the sugar-free chocolate chips. They are delicious! Your picky eaters will never know they aren’t regular semi-sweet chocolate chips!
Low-sugar Pumpkin Chocolate Chip Whoopie Pies
This recipe takes a long list of ingredients, but don’t let that stop you! They are mostly just pantry ingredients, you probably already have most of them in your cupboards.
To make the pumpkin cookies, you first beat the Truvia Cane Sugar and oil together. Then add eggs, pumpkin, and vanilla and beat again. Finally, add flour and spices, and mix well. Stir in chocolate chips.
Spray a baking tray with nonstick spray, and scoop the dough onto the tray. Bake for 10 minutes, or until cookies are dry to the touch. Place cookies on wire rack to cool.
Note: I used homemade pumpkin puree for these cookies. Because of that, the cookies aren’t as bright orange color as they would be if I used store-canned pumpkin.
Pumpkin chocolate chip cookies fresh from the oven.
To make cream cheese frosting
Place softened cream cheese, butter, and vanilla in a mixing bowl. Whip with electric mixer. Add Truvia confectioner’s sweetener, and beat well.
Spread 2 tablespoons frosting on cooled cookie, top with second cookie. Repeat for all cookies. Place pumpkin chocolate chip cookies into an airtight container or wrap each cookie individually. Store in fridge, or freeze for later.
Using a small scoop to place the frosting.
My kids love whoops pies straight from the freezer! I prefer mine chilled, but freezing them is a good way to keep them. They freeze well, making them perfect for lunchbox meal prep.
Here is a list of 21 Easy Pumpkin Cookie Recipes you can check out.
Here is a huge list of Healthy Dessert ideas.
You can find my healthy Pecan Pie recipe in my Amish Pie Recipes ebook. It has NO corn Syrup.
Pumpkin Chocolate Chip Whoopie Pies
Ingredients
- 2 cups truvia cane sugar
- 1 cup olive oil
- 2 eggs
- 1 tsp vanilla
- 1.5 cups pumpkin
- 3 cups flour
- 1 tsp salt
- 1 tsp soda
- 1 tsp baking powder
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1.5 Tablespoon cinnamon
- 8 oz sugar free chocolate chips
- 8 oz cream cheese
- ½ cup butter
- 1 tsp vanilla
- 1 cup truvia confectioner's
Instructions
- Preheat oven to 350°.
- Place olive oil and Truvia Cane sugar in a bowl and mix well. Add eggs, pumpkin, and vanilla and mix again.
- Add flour, salt, soda, baking powder, ginger, cloves, cinnamon, and beat well. Stir in Russell Stover Sugar-free chocolate chips.
- Drop cookie dough on baking tray and bake for 10 minutes or until cookies are dry to touch and very lightly browned. Be careful not to overbake the cookies, or they will be dry.
- When cookies are baked, remove from pan and cool on a wire rack.
- Beat the cream cheese, butter, and vanilla together. Add Truvia confectioner's and whip well.
- Spread frosting on a cookie, and top with a second cookie. Repeat for all cookies.
- Store in airtight container in fridge. Can also wrap individually and store in fridge or freezer.
Notes
Nutrition
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