Pumpkin Whoopie Pies

These little pies have a fluffy cream cheese filling sandwiched with airy pumpkin cakes. They are decadent and scrumptious. Enjoy!

Ingredients

Cookies:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cloves
  • pinch of ground nutmeg
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups Farmer's Market Pumpkin Puree 1.5 cans
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Cream Cheese Frosting:

  • 3 cups confectioners' sugar
  • 1/2 cup 1 stick unsalted butter, softened
  • 8 ounces cream cheese softened
  • 1 teaspoon pure vanilla extract

Instructions

Cookies:

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. In a separate bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk each addition until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. Use a small ice cream scoop with a release mechanism to drop a tablespoon of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until a toothpick inserted into the center of each cookie comes out clean, about 20 - 25 minutes. Let cool completely on pan.

Cream Cheese Frosting

  1. Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar (a little at a time) and vanilla, beat just until smooth.

Assembly:

  1. Transfer filling to a pastry bag. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Top with another cookie, pressing down slightly so that the filling spreads to the edge of the cookies. Refrigerate for at least 30 minutes before serving and up to 3 days.