I may not be Betty Crocker but I can make some pretty yummy things. I’m a copy artist when it comes to food. I see something amazing and then I make it as Paleo as possible and I try hard not to cheat on sugar too badly. It’s a fine balance between it tasting good and thinking it’s missing more sweetness.
The hunt for Pumpkin Bread hit me the past week and I remembered this amazingly bad for you pumpkin roll that I used to make. Here is what I found after looing at a few recipes put together and although they don’t look like a masterpiece they tasted like one. The original inspiration was these pumpkin woopie pies with creamy cream cheese filling. http://dreamydesserts.blogspot.com/2008/10/pumpkin-whoopie-pies-with-creamy-cream.html
Pumpkin Paleo Whoopie Pies w/ Cream Cheese Filling (Makes about 12-14 Pies)
Pumpkin pie portion
Preheat oven to 350° Mix together
3 cups of GF Flour (I used Namaste Gluten Free Perfect Flour Blend from Costco)
1 Tablespoon Cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon all spice
1 cup of coconut palm crystals
Make sure that the above ingredients are mixed together well before adding the liquids together slowly while you are blending them.
Mix together in a separate bowel before adding to solid mixture
1 cup Olive Oil
1 can 15 oz. pumpkin
1 large eggs
1 teaspoon vanilla extract
Once mixed together place contents in a pastry bag with a round tip, or a big zip lock plastic bag with the corner cut open. Use a cookie sheet with parchment paper. Squeeze out concentric circles of batter starting from the middle and then working your way out. The batter doesn’t really spread out much from what you place on the sheet so what you put there is what you are going to get. Diameter should be around 2 inches but you can make them the size of your choosing. Cooking time may vary if they are bigger or smaller. Place in the oven for 11 minutes and then let cool on a rack.
Cream Cheese Filling
1- 8 oz. package of cream cheese softened
1 Stick of butter, room temperature
1 cup of coconut palm sugar
1 teaspoon of vanilla extract
pinch of cinnamon
pinch of all spice
Blend together cream cheese and butter. Add the coconut palm sugar, vanilla and spices.
If you have found that your pies are too thick you can take a sharp knife and cut them in half like I did. Take a spoon and add a dollop of the cream cheese frosting to one of the half sides and use another half to spread out the frosting evenly through out the two sides.
You can eat them right now or let them cool in the refrigerator and enjoy the next day for a party or the next week or two for your family.