Pumpkin Whoopie Pies

By barbsjustagirl

Magnolia Bakery version. I made these for Thanksgiving dessert November 2011.

Ingredients

• Ingredients
• 3 cups flour
• 1 tablespoon cinnamon
• 2 teaspoon ground ginger
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1.5 cups sugar, granulated
• 1 cup light brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1.5 cups, 2 tablespoons and 2 teaspoons pure pumpkin
• 1 tablespoon pure vanilla extract
• 1 tablespoon orange zest
• 3/4 cup dried cranberries

Details

Servings 30

Preparation

Step 1

Preheat your oven to 350 degrees Fahrenheit.

In a large bowl, mix the flour, cinnamon, baking powder, ginger, baking soda, allspice, salt, cloves and nutmeg. Whisk together well and set aside.

Put the sugar, brown sugar and vegetable oil into the mixer and mix together using the whisk attachment. It will look grainy.

Add the eggs, one at a time, scraping down the sides of the mixing bowl and mixing well after each addition.

Add the pumpkin, vanilla and orange peel to the mixer and mix until well blended.

Stir in the flour mixture by hand until just combined.

Stir in the dried cranberries.

Using a small ice cream scooper, scoop the batter onto a paper lined cookie sheet and bake at 350 degrees Fahrenheit for 12-15 minutes.

Fill with Maple Cream Cheese icing - see icing recipe under "icings".