Pumpkin Whoopie Pies

Desserts

Ingredients:

  • 3 c flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 TBSP ground cinnamon
  • 1 TBSP ground ginger
  • 1 TBSP cloves
  • 2 c firmly packed dark brown sugar
  • 1 c vegetable oil
  • 3 c pumpkin puree, chilled
  • 2 large eggs
  • 1 tsp pure vanilla extract

Filling:

  • 3 c confectioners sugar
  • 1/2 c unsalted, softened butter
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside
  3. In another large bowl, whisk together brown sugar and oil until well combined.
  4. Add pumpkin puree and whisk until combined.
  5. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  6. Scoop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart.
  7. Bake until cookies are just starting to crack on top and a toothpick comes out clean – about 15 min. Let cool.
  8. Sift confectioners sugar into a medium bowl, set aside.
  9. Using paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined.
  10. Add confectioners sugar and vanilla, beat until smooth.
  11. When cookies have cooled, pipe filling on halves of cookies, press haves.
  12. Refrigerate at least 30 min before serving.