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Butternut Whoopie Pies with Goat Cream Cheese Filling

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Ingredients
  

For the cookie

  • 1/4 cup butter  or ghee (use Earth Balance for dairy-free), room temperature
  • 1/4 cup grapeseed oil (or other neutral tasting oil)
  • 2/3 cup coconut palm sugar (or other granulated sweetener)
  • 1 Tbsp honey (or molasses)
  • 1/8 tsp pure stevia (or 3-4 more Tbsp sugar)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 large egg
  • 3/4 cup butternut squash puree (or other winter squash puree or pumpkin)
  • 1 1/2 cup + 1 Tbsp King Arthur's Gluten-Free Multi-Purpose mix
  • 3/4 tsp xanthan gum

For the filling

  • 3 ounces of cream cheese (I used 1/3 less fat version)
  • 2 ounces of mild chevre (goat cheese), at room temperature
  • 1 tbsp butter, ghee or Earth Balance, room temperature
  • 1/2 tsp pure vanilla extract
  • 2 Tbsp honey, maple syrup or agave (or more to taste for sweeter filling)

Instructions
 

  • Preheat oven to 375F. Line a baking sheet with parchment paper or silpat mat and set aside
  •  In a medium mixing bowl, combine butter, oil, coconut sugar, honey, baking powder, baking soda, salt and spices.
  • Add in butternut puree and eggs and whisk until combined.
  •  In a separate bowl, whisk the flour and the xanthan gum. Add to the wet ingredients until combined
  •  Scoop the thick batter onto prepared cookie sheet (size will depend on how big you want your pies to be). Bake smaller cookies for 12-13 minutes and larger one for 16-17 or until lightly golden around edges and slightly firm to touch while still soft. Remove from oven and let cool completely while you prepare filling.
  • Use a beater or a mixer, beat cream cheese, chevre and butter until light and creamy. Add in vanilla and sweetener to taste.
  • To assemble, spread filling on bottom of one cookie and place another cookie on top to create a sandwich. Repeat with remaining cookies and filling. Enjoy!