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Pumpkin Whoopie Pies

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Delightful sandwich cookies filled with a creamy filling, bringing the flavors of fall to your table.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 (15-ounce) can pumpkin puree
  • 2 cups packed light brown sugar
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, room temperature
  • 1/2 teaspoon vanilla extract (for filling)
  • 3 cups confectioners sugar

Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
  3. In another bowl, whisk together pumpkin puree, brown sugar, oil, eggs, and vanilla until well combined. Pour into the flour mixture and stir until no dry streaks remain.
  4. Scoop dough onto prepared pans about 1 inch apart using an ice cream scoop.
  5. Bake for 12-15 minutes or until centers appear dry. Cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
  6. For the filling, beat together butter, cream cheese, and vanilla until smooth. Gradually add confectioners sugar until fluffy.
  7. Pipe or spread frosting on the flat side of half the cookies. Press another cookie on top to create a sandwich.
  8. Chill for 30 minutes before serving. Store in the fridge for up to a week.

Notes

Use room temperature ingredients for the filling for a smooth mixture. Don’t overmix the dough.

Find it online: https://junorecipes.com/pumpkin-whoopie-pies/