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Pumpkin chocolate chip whoopie pies and scattered chocolate chips

Pumpkin Chocolate Chip Whoopie Pies

Low-sugar pumpkin chocolate chip whoopie pies. All the flavor with none of the guilt! Tehy freeze well too.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 13
Calories 461 kcal


  • 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


  • 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.


I like to use my ice-cream scoop to form the cookies. That way, all the cookies are the same size, and it is fast! I use a smaller one for the frosting.


Serving: 1gCalories: 461kcalCarbohydrates: 36gProtein: 6gFat: 35gSaturated Fat: 13gCholesterol: 63mgSodium: 346mgPotassium: 114mgFiber: 2gSugar: 1gVitamin A: 1628IUVitamin C: 1mgCalcium: 60mgIron: 3mg
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