INGREDIENTS:

🥄 2 cups almond flour

🍯 ½ cup maple syrup

🎃 1 cup pumpkin puree

🥚 2 large eggs

🍂 1 teaspoon pumpkin spice

🧂 ½ teaspoon baking soda

🧂 ¼ teaspoon salt

🧈 ⅓ cup melted coconut oil

🍦 4 oz cream cheese, softened (for filling)

🍯 2 tablespoons maple syrup (for filling, optional)

🍦 1 teaspoon vanilla extract (for filling)

INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together almond flour, pumpkin spice, baking soda, and salt until evenly combined.

3. In a separate large bowl, combine pumpkin puree, eggs, melted coconut oil, and maple syrup; mix well until smooth and creamy.

4. Gradually fold the dry ingredients into the wet mixture, stirring just until combined and a thick batter forms.

5. Use a spoon or cookie scoop to drop tablespoon-sized dollops of batter onto the prepared baking sheet, spacing them about 2 inches apart.

6. Bake in the preheated oven for 12-15 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.

7. Remove from the oven and allow the cookies to cool completely on a wire rack.

8. For the filling, beat the softened cream cheese with maple syrup and vanilla extract until smooth and fluffy.

9. Once the cookies are fully cooled, spread a generous amount of cream cheese filling on the flat side of one cookie, then gently sandwich with another cookie.

10. Repeat with remaining cookies and filling. Refrigerate for 15-20 minutes if desired to set the filling before serving.

Enjoy your healthy, gluten-free pumpkin whoopie pies and the cozy flavors of fall! 🍂✨"