Pumpkin Whoopie Pies
Ingredients
The cookies
-
1 3/4
cups
all-purpose flour
-
1
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
2
tsp
ground cinnamon
-
¾
tsp
ground nutmeg
-
½
tsp
ground ginger
-
¼
tsp
ground cloves
-
1
cup
packed light brown sugar
-
1 1/4
cups
canned pumpkin puree
-
½
cup
vegetable oil
-
1
large
egg
-
2
tsp
vanilla extract
The filling
-
6
oz
cream cheese
-
6
Tbsp
unsalted butter
-
1 3/4
cups
powdered sugar
-
1
tsp
vanilla extract
Optional
-
Chopped
pecans or walnuts
Instructions
- 1. Preheat the oven to 350°F and line baking sheets with parchment paper.
- 2. Whisk together the dry ingredients in a bowl.
- 3. In another bowl, mix the brown sugar, pumpkin, oil, egg, and vanilla until combined.
- 4. Combine the wet and dry mixtures using a spatula.
- 5. Scoop the dough onto the prepared baking sheets.
- 6. Bake for 14 to 16 minutes until set.
- 7. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- 8. For the filling, whip cream cheese and butter until smooth, then add powdered sugar and vanilla.
- 9. Chill the frosting until it firms up slightly.
- 10. Pipe or spread frosting on half of the cookies and sandwich them together.
Nutrition Facts (estimated)
Servings
16
Calories
309
Total fat
16g
Total carbohydrates
40g
Total protein
3g
Sodium
151mg
Cholesterol
34mg
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